Few desserts capture the essence of freshness and indulgence like a Homemade Strawberry Cream Cheese Pound Cake. This dessert combines the richness of classic pound cake with the vibrant sweetness of fresh strawberries and the luxurious texture of cream cheese. The result? A cake that’s moist, flavorful, and beautifully balanced — perfect for spring and summer gatherings, holidays, or simply an afternoon treat shared with loved ones.
Each bite offers a buttery crumb infused with real strawberry flavor, a hint of vanilla, and a delicate tang from the cream cheese. Finished with a smooth vanilla-strawberry glaze, this cake isn’t just delicious — it’s stunning enough to grace any dessert table.
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour, sifted
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups fresh strawberries, finely chopped
- ¼ cup strawberry puree (blend a few strawberries until smooth)
- ½ cup whole milk
- 1 tablespoon lemon zest (optional, for brightness and a subtle tang)
For the Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1 tablespoon strawberry puree (optional, for a light pink hue)
Preparation
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly or line it with parchment paper to ensure the cake releases easily after baking.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat together the butter and cream cheese until the mixture is smooth, fluffy, and pale — about 3 minutes. Gradually add in the sugar, continuing to beat for another 3 minutes until creamy and well incorporated. This step ensures a light yet rich texture.
Step 3: Add the Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. This method helps the batter emulsify smoothly. Stir in the vanilla extract to enhance the flavor.
Step 4: Mix the Dry Ingredients
In a separate bowl, sift together the flour, salt, and baking powder. Gradually add the dry mixture to the butter mixture, mixing on low speed to prevent overworking the batter. Overmixing can make the cake dense instead of tender.
Step 5: Incorporate the Strawberries and Milk
Gently fold in the chopped strawberries and strawberry puree. Then, add the milk and lemon zest, stirring until just combined. The strawberries will add moisture, color, and natural sweetness to the batter.
Step 6: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the surface with a spatula. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door during the first hour of baking — doing so can cause the cake to sink.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack and allow it to cool completely before adding the glaze.
Step 8: Prepare the Glaze
In a small bowl, whisk together powdered sugar, heavy cream (or milk), vanilla extract, and strawberry puree if desired. Adjust consistency — add more cream for a thinner drizzle or more powdered sugar for a thicker glaze.
Step 9: Drizzle the Glaze
Once the cake is completely cool, drizzle the glaze over the top. Allow it to set for about 10 minutes before slicing. The glossy pink finish adds a beautiful touch and a burst of sweetness to every bite.
Variations
Chocolate Strawberry Pound Cake
Add ½ cup cocoa powder to the dry ingredients and reduce flour to 2 ½ cups. The chocolate-strawberry combination gives this cake a rich, dessert-like twist.
Lemon Strawberry Pound Cake
Add 2 tablespoons lemon juice and increase the lemon zest for a fresh, tangy flavor that perfectly complements the sweetness of the strawberries.
Strawberry Almond Pound Cake
Replace vanilla extract with almond extract for a slightly nutty, aromatic variation that pairs beautifully with the fruit.
Gluten-Free Option
Use a gluten-free all-purpose flour blend in place of regular flour for a celiac-friendly version that still retains a soft texture.
Cooking Notes
- Room Temperature Ingredients: Always ensure butter, cream cheese, and eggs are at room temperature for a smooth, lump-free batter.
- Strawberry Prep: If using frozen strawberries, thaw and drain them well to prevent extra moisture that could affect the cake’s structure.
- Avoid Overmixing: Overmixing develops too much gluten, resulting in a heavy crumb. Mix only until ingredients are combined.
- Cooling: Let the cake cool completely before glazing to prevent the glaze from melting off.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions
- Serve each slice with a dollop of whipped cream and fresh strawberry slices for extra flair.
- Add a scoop of vanilla or strawberry ice cream for a luxurious dessert.
- Enjoy with a cup of coffee or tea for a comforting afternoon treat.
- For an elegant presentation, top with edible flowers or mint leaves before serving.
Tips
- Sift the flour for a lighter, fluffier texture.
- Use cake flour instead of all-purpose for a more delicate crumb.
- Allow the cake to rest at least 30 minutes before slicing to lock in moisture.
- For a stronger strawberry flavor, add a few drops of strawberry extract to the batter.
- Do not open the oven during the first 60 minutes of baking — it can cause the cake to fall.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 5g
- Sodium: 180mg
- Fat: 21g
- Carbohydrates: 52g
- Sugars: 38g
- Fiber: 1g
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can. Just make sure to thaw and drain them thoroughly before adding to the batter. Excess liquid can make the cake too dense or soggy.
Why is my pound cake dense?
Pound cake naturally has a rich texture, but overmixing or using cold ingredients can make it too heavy. Mix only until combined and ensure all ingredients are room temperature.
How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring to room temperature before serving for the best texture.
Can I make this cake ahead of time?
Absolutely! The flavor actually deepens after a day. Simply bake, cool, and store the cake (unglazed). Add the glaze just before serving.
What if my glaze is too runny?
Add more powdered sugar, one tablespoon at a time, until it reaches your desired consistency.
Conclusion
The Homemade Strawberry Cream Cheese Pound Cake is a dessert that blends comfort with elegance. Each slice bursts with the freshness of real strawberries, the richness of cream cheese, and the buttery softness of a perfectly baked pound cake. It’s the kind of cake that makes people smile — whether served at a festive brunch, a family dinner, or a casual tea time.