Why You’ll Love Strawberry Cream Cheese Pound Cake Recipe
This pound cake has the perfect balance of sweet and creamy, thanks to the cream cheese in the batter. It’s loaded with fresh strawberries that not only add flavor but also keep the cake moist. Whether you’re serving it plain, with a dusting of powdered sugar, or topped with whipped cream, this cake is sure to impress. It’s easy to make and slices beautifully, making it a great choice for entertaining or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter
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Cream cheese
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Granulated sugar
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Eggs
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Vanilla extract
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Fresh strawberries (diced)
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Optional: powdered sugar for dusting or glaze for topping
Directions
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Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
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Add the sugar and beat until light and fluffy, about 3-5 minutes.
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Beat in the eggs one at a time, mixing well after each addition.
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Add the vanilla extract and mix until combined.
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Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
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Gently fold in the diced strawberries with a spatula, being careful not to overmix.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10–15 minutes, then remove it and allow it to cool completely on a wire rack.
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Optionally, dust with powdered sugar or drizzle with glaze before serving.
Servings and timing
This recipe makes approximately 12 servings.
Prep time: 20 minutes
Cook time: 60–75 minutes
Cooling time: 1 hour
Total time: about 2 hours
Variations
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Berry Mix: Replace some of the strawberries with blueberries or raspberries for a mixed berry flavor.
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Lemon Twist: Add lemon zest to the batter for a citrusy touch that pairs well with strawberries.
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Glazed Version: Make a simple glaze using powdered sugar and milk or lemon juice and drizzle over the cooled cake.
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Mini Cakes: Use mini loaf pans or muffin tins for individual servings. Adjust the baking time accordingly.
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Chocolate Chips: Add a handful of white or dark chocolate chips for a richer flavor.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
To freeze, wrap the cooled cake (whole or sliced) in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
To reheat, warm slices briefly in the microwave for about 10–15 seconds, or let them come to room temperature naturally.
FAQs
How do I keep the strawberries from sinking to the bottom?
Toss the diced strawberries in a little flour before folding them into the batter. This helps them stay suspended throughout the cake.
Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain them well before adding. Excess moisture can affect the texture of the cake.
Can I use a different kind of fruit?
Absolutely. Blueberries, raspberries, or chopped peaches work well as substitutes or additions.
What kind of cream cheese should I use?
Use full-fat block-style cream cheese for the best texture. Avoid whipped or spreadable varieties.
Do I have to use a bundt pan?
No, you can also use a standard loaf pan or two smaller loaf pans. Just adjust the baking time as needed.
Can I make this cake ahead of time?
Yes, this cake stores well and can be made a day or two in advance. It often tastes even better the next day.
What should I serve with this pound cake?
It’s delicious on its own but pairs beautifully with whipped cream, fresh berries, or a scoop of vanilla ice cream.
How do I know when the cake is done baking?
Insert a toothpick or skewer into the center. If it comes out clean or with a few crumbs, it’s done.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may be slightly different, but it will still be tasty.
Is this cake overly sweet?
No, the sweetness is well balanced by the tanginess of the cream cheese and the natural tartness of the strawberries.
Conclusion
This Strawberry Cream Cheese Pound Cake is a flavorful, satisfying dessert that’s perfect for nearly any occasion. Its moist, buttery texture and bursts of fresh strawberries make every bite irresistible. Whether you enjoy it with your morning coffee or as an after-dinner treat, this cake is bound to become a favorite in your baking rotation.
Strawberry Cream Cheese Pound Cake
This Strawberry Cream Cheese Pound Cake is a rich, moist dessert that combines the tangy flavor of cream cheese with the natural sweetness of fresh strawberries. It’s dense, buttery, and perfect for spring and summer occasions.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/4 cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- Optional: powdered sugar or glaze for topping
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add the sugar and beat until light and fluffy, about 3–5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and mix until combined.
- Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
- Gently fold in the diced strawberries with a spatula, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then remove it and allow it to cool completely on a wire rack.
- Optionally, dust with powdered sugar or drizzle with glaze before serving.
Notes
- Toss strawberries in a little flour before folding into batter to prevent sinking.
- Use full-fat block cream cheese for best results.
- Store at room temperature for 3 days or in the fridge for up to 5 days.
- Freeze for up to 3 months; thaw overnight before serving.
- Use mini loaf pans for individual portions, adjusting bake time as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
