why make this recipe
This pound cake is moist, rich, and full of fresh strawberry flavor. The cream cheese keeps the cake tender and gives it a soft crumb. You can make it for parties, holidays, or a simple weeknight treat. If you like creamy cakes, you may also enjoy this tasty carrot cake cheesecake for a change of flavor.
introduction
This cake blends classic pound cake texture with fresh strawberries and cream cheese. It bakes in a 10-inch bundt or tube pan and gets a light strawberry glaze. The result is sweet, creamy, and perfect for any occasion.
how to make The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion
- Preheat oven and prepare the pan. Heat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or use baking spray.
- Cream butter and cream cheese. In a large bowl, beat together the softened butter and cream cheese until smooth and fluffy.
- Add sugar and eggs. Beat in the granulated sugar until light. Add eggs one at a time, mixing each in fully. Stir in vanilla.
- Mix dry ingredients. In another bowl, whisk flour, baking powder, and salt. Add the dry mix to the wet mix slowly, just until combined.
- Fold in strawberries. Toss chopped strawberries with a bit of flour so they do not sink. Fold them gently into the batter.
- Bake. Pour batter into the pan and smooth the top. Bake 75 to 85 minutes, checking at 75 minutes. Cover with foil if the top browns too fast.
- Cool and glaze. Let cake cool in the pan 15–20 minutes, then invert onto a wire rack to cool completely. Whisk the glaze and drizzle over the cooled cake.
Ingredients :
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color)
Directions :
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line with baking spray.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Check at the 75-minute mark and cover loosely with foil if browning too quickly.
- Remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Then carefully invert onto a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.
how to serve The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion
Slice the cake and place on a plate. Serve with extra fresh strawberries, a dollop of whipped cream, or a scoop of vanilla ice cream. The glaze adds a pretty shine and a light strawberry taste.
how to store The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion
Cover the cooled cake with plastic wrap or place in an airtight container. Store at room temperature for 2 days. Keep in the fridge for up to 5 days. To freeze, wrap well in plastic and foil; freeze up to 3 months. Thaw in the fridge or at room temperature before serving.
tips to make The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion
- Use room temperature eggs, butter, and cream cheese for a smooth batter.
- Beat butter and cream cheese well so the cake is light.
- Toss chopped strawberries with a tablespoon of flour to stop them from sinking.
- Do not overmix once you add the dry ingredients. Mix just until combined.
- Check the cake at 75 minutes and tent with foil if the top browns too fast.
- Let the cake cool fully before glazing so the glaze does not run off too much.
variation (if any)
- Lemon twist: add 1 teaspoon lemon zest to the batter and swap strawberry puree for lemon juice in the glaze.
- Strawberry swirl: fold a few tablespoons of strawberry puree into part of the batter and swirl before baking.
- Almond: replace ½ teaspoon vanilla with ½ teaspoon almond extract.
- Chocolate chips: fold in ¾ cup mini chocolate chips with the strawberries.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then toss with a bit of flour before folding into the batter.
Q: Can I bake this in a loaf pan instead of a bundt pan?
A: Yes. Use two 9×5 loaf pans and reduce baking time. Check for doneness starting at 50 minutes.
Q: How do I know when the cake is done?
A: Insert a toothpick in the center. It should come out clean or with a few moist crumbs, not wet batter.
Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it covered for up to 24 hours. Bring it to room temp before baking and add a few extra minutes to baking time if needed.
Q: Is the glaze necessary?
A: No. The cake is great plain. The glaze adds sweetness and strawberry color, but you can skip it or dust with powdered sugar.
Conclusion
For more recipe ideas and a similar take, see The BEST Strawberry Cream Cheese Pound Cake. If you want a simple, moist cream cheese pound cake base, try this Easy Cream Cheese Pound Cake Recipe (So Moist!).
Ultimate Strawberry Cream Cheese Pound Cake
Ingredients
Cake Ingredients
- 1.5 cups unsalted butter, softened Use room temperature
- 8 oz cream cheese, softened Use room temperature
- 2.5 cups granulated sugar
- 6 large eggs, room temperature Use room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour To prevent sinking
Glaze Ingredients
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 0.5 teaspoon vanilla extract
- 2 tablespoons strawberry puree Optional for flavor and color
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt or tube pan, or use baking spray.
- In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy.
- Add the granulated sugar and beat until light, then add eggs one at a time, mixing fully after each addition. Stir in the vanilla.
- In another bowl, whisk the flour, baking powder, and salt. Slowly add this dry mix to the wet mix until just combined.
- Toss chopped strawberries with a bit of flour and gently fold them into the batter.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 75 to 85 minutes, checking for doneness at 75 minutes.
- Cover with foil if the top browns too quickly.
Cooling and Glazing
- Let the cake cool in the pan for 15 to 20 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.
Notes
Amelia Johnson is a 28-year-old chef from New Orleans, Louisiana, known for her innovative take on traditional American cuisine. Growing up in a family that celebrated food, she developed a passion for cooking early on, experimenting with recipes from her grandmother. After graduating from culinary school, Amelia honed her skills in top restaurants, where her talent quickly gained acclaim for its creative dishes. With a focus on seasonal ingredients and bold flavors, she inspires others through cooking workshops, sharing her love for food and the rich diversity of American cuisine.
