Rich, velvety, and bursting with fresh strawberry flavor
Strawberry Cream Cheese Pound Cake is the kind of dessert that feels right at home on a lace-covered table in a Southern grandmother’s kitchen—unhurried, indulgent, and made to be shared. Built on the classic pound cake foundation of butter, sugar, and eggs, this version is elevated with cream cheese, which adds a luxurious density and a melt-in-your-mouth crumb you simply can’t get any other way.
Fresh strawberries bring natural sweetness, gentle acidity, and a beautiful blush of color throughout the cake. The result is perfectly balanced: rich without being heavy, sweet without being overwhelming, and moist for days. It slices cleanly, travels well, and somehow tastes even better the next morning with coffee or tea.
This is a foolproof, bakery-style cake made with everyday ingredients and clear steps—ideal for brunches, birthdays, holidays, or anytime you want a dessert that feels special but familiar.
Ingredients
For the Pound Cake Batter
- 1½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional but highly recommended)
- 1½ cups fresh strawberries, finely chopped
- 2 tablespoons all-purpose flour (for coating strawberries)
Optional Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons strawberry purée or milk
- ½ teaspoon vanilla extract
Preparation
Step 1: Prepare the Strawberries
Wash, dry, and finely chop the strawberries. Toss them with 2 tablespoons of flour to prevent sinking during baking. Set aside.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together for 3–5 minutes, until completely smooth, fluffy, and unified.
Step 3: Add the Sugar
Gradually add the granulated sugar, beating until the mixture turns pale and creamy. This step builds the cake’s tender texture.
Step 4: Add the Eggs
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
Step 5: Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture on low speed, mixing just until combined. Do not overmix.
Step 6: Add Flavoring and Strawberries
Mix in vanilla and almond extract. Gently fold in the floured strawberries, being careful not to crush them or tint the batter pink.
Step 7: Bake the Cake
Preheat oven to 325°F (163°C). Grease and flour a large Bundt pan thoroughly. Spread batter evenly into the pan.
Bake for 75–90 minutes, or until a toothpick inserted in multiple spots comes out clean.
Step 8: Cool and Glaze
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before drizzling with the optional strawberry glaze.
Variations
- Lemon Strawberry Pound Cake: Add 1 tablespoon lemon zest and replace almond extract with lemon extract
- Strawberry Swirl Pound Cake: Swirl ¼ cup strawberry purée into the batter before baking
- Mixed Berry Pound Cake: Use strawberries, raspberries, and blueberries
- Chocolate-Drizzled Strawberry Pound Cake: Finish with melted dark chocolate
- Strawberry Cream-Filled Cake: Add a thin cream cheese filling layer in the center
Cooking Notes
- Room-temperature butter, cream cheese, and eggs are essential for a smooth batter
- Baking low and slow at 325°F prevents dryness and thick crusts
- Bundt pans vary—always test in more than one spot
Serving Suggestions
- Serve with fresh strawberries and whipped cream
- Pair with hot coffee or tea
- Add a scoop of vanilla or strawberry ice cream
- Dust lightly with powdered sugar for a simple finish
- Perfect as a brunch centerpiece or holiday dessert
Tips for Success
- Beat butter, cream cheese, and sugar thoroughly for a fluffy crumb
- Always flour the strawberries to keep them suspended
- Stop mixing as soon as flour disappears
- Cool completely before slicing for clean cuts
Time & Nutrition
- Prep Time: 20 minutes
- Bake Time: 75–90 minutes
- Total Time: 1 hr 35 min – 1 hr 50 min
Approx. Nutrition (per slice):
- Calories: 460
- Protein: 6g
- Sodium: 210mg
This Strawberry Cream Cheese Pound Cake is comfort baking at its finest—simple, nostalgic, and irresistibly rich. If you’d like, I can also create a printable recipe card, short social caption, or holiday presentation version. Just say the word 🍓🍰
