Homemade Strawberry Cream Cheese Pound Cake

This homemade strawberry cream cheese pound cake is moist, rich, and packed with the sweet, fruity flavor of fresh strawberries. With a dense yet tender crumb, it’s a delightful twist on the classic pound cake, perfect for spring and summer gatherings or whenever I crave a fruity dessert.

Why You’ll Love This Recipe

I love how the cream cheese adds an incredible richness and slight tanginess that complements the natural sweetness of the strawberries. The texture is irresistibly soft, yet sturdy enough to slice beautifully. I find it perfect for sharing at family gatherings, potlucks, or simply enjoying with a cup of coffee or tea.

Ingredients

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

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Cream cheese, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Fresh strawberries, chopped

Directions

1. I preheat the oven to 325°F and grease a bundt pan thoroughly.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a large bowl, I beat the butter and cream cheese until creamy. I gradually add the sugar and continue beating until light and fluffy.

4. I add the eggs one at a time, beating well after each addition. Then I stir in the vanilla extract.

5. Gradually, I add the dry ingredients to the wet ingredients, mixing until just combined.

6. I gently fold in the chopped strawberries.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for about 70–80 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 servings. The preparation time is around 20 minutes, and the baking time is 70–80 minutes. Cooling will take an additional hour.

Variations

• Sometimes I mix in white chocolate chips or a little lemon zest to brighten the flavor even more.

• Instead of fresh strawberries, I occasionally use raspberries or blueberries for a different twist.

• When I want a bit more indulgence, I drizzle a simple glaze made from powdered sugar and milk over the cooled cake.

Storage/Reheating

I store the pound cake tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. When I want to reheat a slice, I pop it into the microwave for about 10–15 seconds to refresh its tenderness.

FAQs

How do I keep the strawberries from sinking to the bottom of the cake?

I toss the chopped strawberries in a little flour before folding them into the batter, which helps suspend them evenly throughout the cake.

Can I use frozen strawberries instead of fresh ones?

Yes, I can use frozen strawberries, but I make sure to thaw and drain them well to avoid excess moisture in the batter.

What can I use instead of a bundt pan?

If I don’t have a bundt pan, I use two loaf pans or a tube pan, adjusting the baking time as needed.

Can I make this cake ahead of time?

Absolutely. I find that this cake tastes even better the next day once the flavors have had time to meld.

Why is my pound cake dry?

Overbaking can cause dryness. I make sure to check the cake at the lower end of the baking time and remove it as soon as a toothpick comes out clean.

Conclusion

This homemade strawberry cream cheese pound cake is a lovely, luscious dessert that never fails to impress. I adore how the creamy richness pairs with the bright, juicy strawberries, making each bite a little celebration. Whether for a special occasion or a simple treat, it’s a recipe I find myself returning to again and again.