Name: Homemade Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups (3 sticks) unsalted butter, softened; 8 oz cream cheese, softened; 3 cups granulated sugar; 6 large eggs; 1 tbsp pure vanilla extract; 3 cups all-purpose flour; 1/2 tsp salt; 1 1/2 cups chopped fresh strawberries; 2 tbsp all-purpose flour (for tossing strawberries); 1 cup powdered sugar; 2–3 tbsp milk or heavy cream; 1/2 tsp vanilla extract

This Homemade Strawberry Cream Cheese Pound Cake blends rich, buttery goodness with a tangy cream cheese base and the natural sweetness of fresh strawberries. With a dense, moist crumb and a beautiful swirl of fruit in every bite, it’s the kind of cake I make when I want something comforting yet elegant. Whether it’s brunch, dessert, or a thoughtful gift, this cake always hits the spot.

Why You’ll Love This Recipe

I love how this pound cake balances indulgent and fresh flavors. The cream cheese adds a subtle tang that complements the sweetness of the strawberries beautifully. The texture is perfectly dense and moist, just like a classic pound cake should be. It’s easy to make, impressive to serve, and versatile enough to be enjoyed year-round. The optional vanilla glaze adds a lovely finish, but even without it, this cake stands out on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups (3 sticks) unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs

1 tbsp pure vanilla extract

3 cups all-purpose flour

1/2 tsp salt

1 1/2 cups chopped fresh strawberries

2 tbsp all-purpose flour (for tossing strawberries)

Optional Glaze:

1 cup powdered sugar

2–3 tbsp milk or heavy cream

1/2 tsp vanilla extract

Directions

I start by preheating the oven to 325°F (163°C) and greasing and flouring a 10-inch bundt or tube pan.

In a large mixing bowl, I cream together the softened butter and cream cheese until it’s smooth and fluffy—this usually takes about 3–5 minutes.

I gradually add in the sugar, beating until the mixture is light and creamy.

Next, I mix in the eggs one at a time, making sure each one is fully incorporated before adding the next.

I stir in the vanilla extract to bring everything together.

In a separate bowl, I whisk together the flour and salt. I slowly add the dry ingredients to the wet mixture, being careful not to overmix.

To keep the strawberries from sinking, I toss them in a couple of tablespoons of flour, then gently fold them into the batter.

I pour the batter evenly into the prepared pan, smoothing out the top.

The cake bakes for 80–90 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let the cake cool in the pan for 15–20 minutes before transferring it to a wire rack to cool completely.

If I’m adding the glaze, I whisk together the powdered sugar, milk or cream, and vanilla until smooth, then drizzle it over the cooled cake.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 85 minutes

Total Time: 1 hour 45 minutes

Servings: 12

Calories: Approximately 470 kcal per serving

Variations

When I want to change things up, I sometimes swap the strawberries for blueberries or raspberries for a different berry flavor. In the fall, chopped apples with a hint of cinnamon make a warm, cozy alternative. I’ve also added a splash of almond extract in place of vanilla for a subtle nutty twist. And for a more decadent finish, I’ve drizzled white chocolate over the glaze or added sliced almonds for crunch.

Storage/Reheating

I store the pound cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I refrigerate it, where it stays fresh for up to 5–6 days. It also freezes well—wrapped tightly in plastic wrap and foil, it can last up to 3 months in the freezer. I thaw it overnight in the fridge and bring it to room temperature before serving. If I want it warm, I heat individual slices in the microwave for 10–15 seconds.

Related Recipes:

Strawberry Cheesecake Filling Pound Cake

FAQs

How do I keep the strawberries from sinking in the cake?

I toss the chopped strawberries in flour before folding them into the batter. This helps suspend the fruit evenly throughout the cake as it bakes.

Can I use frozen strawberries instead of fresh?

I prefer using fresh strawberries for the best texture, but if I only have frozen, I thaw and drain them well before chopping and adding to the batter.

What kind of pan works best for this pound cake?

I use a 10-inch bundt or tube pan for even baking and a beautiful presentation. Just make sure it’s well-greased and floured to prevent sticking.

Do I have to use the glaze?

Not at all. I often serve the cake without the glaze when I want a less sweet option, but it’s a nice touch when I want a polished finish.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. The flavors actually deepen overnight, and it’s easy to store and serve the next day.

Conclusion

This strawberry cream cheese pound cake is one of those go-to bakes I return to again and again. It’s rich, moist, and packed with flavor, yet simple enough to make without much fuss. Whether I’m baking for a celebration, a quiet weekend, or just because strawberries are in season, this recipe always delivers.

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