Name: Homemade Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: PT-488597H24M31S
Total time: PT-488597H24M31S
Cuisine: American
Ingredients: For the Cake:; 1 cup (2 sticks) unsalted butter, softened; 8 oz cream cheese, softened; 2 1/2 cups granulated sugar; 6 large eggs, at room temperature; 1 tablespoon vanilla extract; 3 cups sifted all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 2 cups fresh strawberries, finely chopped; 1/4 cup strawberry puree (blend a few strawberries); 1/2 cup whole milk; 1 tablespoon lemon zest (optional); For the Glaze:; 1 1/2 cups powdered sugar; 2 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; 1 tablespoon strawberry puree (optional, for pink color)

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Homemade Strawberry Cream Cheese Pound Cake is everything I love in a dessert—rich, moist, and full of fresh strawberry flavor. The cream cheese blends beautifully with the butter to create a dense, tender crumb, while finely chopped strawberries and a bit of puree bring a burst of fruity brightness to every bite. Topped with a delicate vanilla glaze (with a hint of strawberry if I’m feeling fancy), this cake becomes an irresistible centerpiece for any celebration—or even just an afternoon treat with coffee.

Homemade Strawberry Cream Cheese Pound Cake

Why You’ll Love This Recipe

I always enjoy recipes that are easy to make but taste like they came from a professional bakery, and this one checks all the boxes. The combination of cream cheese and butter gives this pound cake a creamy texture I can’t get enough of. It’s sweet, but not overly so, and the strawberries add such a nice freshness. Whether I’m making it for a holiday, a spring get-together, or just a Sunday dessert, it’s a guaranteed crowd-pleaser. Plus, I love how beautiful it looks with that pink glaze drizzled over the top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups fresh strawberries, finely chopped
1/4 cup strawberry puree (blend a few strawberries)
1/2 cup whole milk
1 tablespoon lemon zest (optional for extra brightness)

For the Glaze:

1 1/2 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
1 tablespoon strawberry puree (for pink color, optional)

Directions

Step 1: Prepare the Oven and Pan
I preheat my oven to 325°F (163°C) and grease and flour a bundt pan to make sure the cake releases easily after baking.

Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, I beat the softened butter and cream cheese until light and fluffy—about 3 minutes. Then I slowly add the sugar, continuing to beat until everything is well blended.

Step 3: Add the Eggs and Vanilla
I add the eggs one at a time, beating well after each one. Then I mix in the vanilla until smooth.

Step 4: Mix the Dry Ingredients
In a separate bowl, I sift the flour, salt, and baking powder together. I add this mixture to the wet ingredients gradually, mixing on low to keep the batter from becoming tough.

Step 5: Incorporate the Strawberries and Milk
I gently fold in the chopped strawberries and strawberry puree. Then I slowly add the milk and mix just until combined.

Step 6: Bake the Cake
I pour the batter into the prepared bundt pan and smooth the top. Then I bake it for 75 to 85 minutes, until a toothpick comes out clean.

Step 7: Cool the Cake
After baking, I let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Step 8: Prepare the Glaze
I whisk together the powdered sugar, cream, vanilla, and optional strawberry puree until smooth. If it’s too thick, I add a little more cream; if it’s too thin, I add a bit more sugar.

Step 9: Drizzle the Glaze
Once the cake is fully cooled, I drizzle the glaze over the top and let it set for about 10 minutes before slicing.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 75–85 minutes
Total Time: About 1 hour 45 minutes

Variations

Chocolate Strawberry Pound Cake: I sometimes add 1/2 cup cocoa powder and reduce the flour to 2 1/2 cups for a chocolatey twist.
Lemon Strawberry Pound Cake: I add 2 tablespoons of lemon juice and extra zest for a fresh citrus note.
Strawberry Almond Pound Cake: I swap vanilla for almond extract to give the cake a nutty aroma.
Gluten-Free Version: A simple switch to a gluten-free all-purpose flour blend works well for this recipe.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it—it stays fresh for up to a week. When I’m ready to enjoy another slice, I let it sit at room temperature for about 20–30 minutes so the texture is just right. This cake also freezes beautifully. I wrap individual slices tightly and freeze them for up to 2 months, thawing as needed.

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, but I always thaw and drain them first to prevent extra moisture from affecting the texture of the cake.

Why is my pound cake too dense?

Pound cakes are naturally dense, but if mine turns out heavier than usual, it’s usually because I overmixed the batter. I make sure to mix just until everything is combined.

How should I store this cake?

I keep it in an airtight container at room temperature for up to 3 days. If I need to store it longer, I refrigerate it and bring it to room temp before serving.

Can I make this cake ahead of time?

Absolutely! I find that the flavor actually improves the next day. I just make sure to wrap it tightly and glaze it right before serving.

What if my glaze is too runny?

I fix a runny glaze by adding more powdered sugar, a tablespoon at a time, until it reaches the thickness I like.

Conclusion

This Homemade Strawberry Cream Cheese Pound Cake is one of those desserts that always impresses without requiring a ton of effort. I love how the rich, creamy base pairs with the bright, fruity flavor of strawberries, and the glaze takes it over the top. It’s a go-to recipe I turn to again and again for everything from family get-togethers to casual weekend baking. Once I made it the first time, it quickly became a staple in my kitchen—and I think it will in yours too.