Homemade Strawberry Cream Cheese Pound Cake

Some desserts just have a way of stealing the spotlight without even trying—and this Homemade Strawberry Cream Cheese Pound Cake is definitely one of them. Buttery, rich, perfectly dense (in the best pound cake way), and laced with pockets of sweet strawberries and tangy cream cheese, this cake is the perfect mix of comfort and elegance. Whether you’re baking for brunch, gifting a loaf, or just craving something special with your afternoon coffee—this one’s a keeper.

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What Is Strawberry Cream Cheese Pound Cake?

This cake takes the classic Southern pound cake—known for its velvety crumb, dense structure, and rich, buttery flavor—and folds in the magic of cream cheese and fresh strawberries. The result? A soft, moist pound cake with a subtle tang, swirled with bits of juicy strawberries and a ribbon of cream cheese. It’s like your favorite strawberry shortcake met a cheesecake… and turned into a loaf.

It bakes up beautifully, slices like a dream, and looks stunning with just a dusting of powdered sugar or a drizzle of glaze.

Why You’ll Love This Cake

• Incredibly moist and tender crumb
• Bursting with fresh strawberry flavor
• Subtle tang from cream cheese adds richness
• No frosting needed—delicious on its own or with whipped cream
• Freezer-friendly and perfect for gifting
• Ideal for brunch, tea, or dessert

What Does It Taste Like?

This pound cake is buttery and dense like traditional versions, but with a delicate balance of sweet strawberries and slightly tangy cream cheese throughout. The strawberries become jammy and soft as they bake, adding pops of flavor and moisture. The cream cheese adds richness without overpowering the classic buttery taste of a pound cake. It’s not too sweet—just perfectly balanced and incredibly satisfying.

Benefits of Making This Recipe

• Make-ahead friendly—even better the next day
• Stays moist for days without drying out
• Great use for fresh strawberries
• No mixer needed (though it helps!)
• Can be made as a loaf, bundt, or mini loaves

Ingredients for Homemade Strawberry Cream Cheese Pound Cake

Here’s everything you’ll need:

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 8 oz cream cheese, room temperature
• 2 3/4 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups diced fresh strawberries (pat dry with paper towels)
• 1 tablespoon flour (for tossing strawberries)

Optional glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or lemon juice
• Splash of vanilla or almond extract

Tools You’ll Need

• Stand or hand mixer
• Large mixing bowls
• Rubber spatula
• Measuring cups and spoons
• 10-inch bundt pan or 2 loaf pans
• Cooling rack
• Sifter (for powdered sugar if using)

Ingredient Additions & Substitutions

• Frozen strawberries: Can be used, but thaw and drain well
• Add citrus: Zest of 1 lemon or orange adds a bright twist
• Gluten-free: Use a 1:1 GF flour blend
• Add-ins: White chocolate chips or chopped nuts add texture
• No cream cheese? Use sour cream for a slightly different texture

How to Make Strawberry Cream Cheese Pound Cake

Step 1: Prep

Preheat your oven to 325°F (163°C). Grease and flour your bundt or loaf pans well. Pat strawberries dry and toss with 1 tablespoon flour (this helps prevent sinking).

Step 2: Cream butter and cream cheese

In a large bowl, beat the butter and cream cheese until smooth and fluffy (about 3–5 minutes).

Step 3: Add sugar and eggs

Gradually beat in the sugar. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Step 4: Mix dry ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 5: Fold in strawberries

Gently fold in the flour-coated strawberries using a spatula. Do not overmix.

Step 6: Bake

Pour batter into prepared pan(s) and smooth the top. Bake for 70–80 minutes for a bundt or 55–65 minutes for loaf pans, or until a toothpick comes out clean.

Step 7: Cool

Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

Step 8: Glaze (optional)

Once cooled, drizzle with glaze or dust with powdered sugar before serving.

What to Serve with Strawberry Pound Cake

• Whipped cream or crème fraîche
• Fresh sliced strawberries or macerated berries
• A scoop of vanilla or strawberry ice cream
• A hot cup of coffee or Earl Grey tea
• Lemon curd for a citrusy contrast

Tips for the Best Pound Cake

• Room temperature ingredients = smoother batter
• Don’t skip tossing strawberries in flour—it keeps them from sinking
• Let cake cool completely before slicing for clean cuts
• Use a light-colored metal pan for even baking
• Don’t overmix once the flour is added—just until combined

Storage Instructions

• Room temp: Store tightly wrapped for up to 3 days
• Fridge: Keeps for up to 1 week
• Freezer: Freeze slices or whole cake (un-glazed) for up to 3 months. Wrap well in plastic and foil

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but be sure to thaw and drain them well. Pat them dry to reduce excess moisture.

Can I use a loaf pan?

Absolutely! This recipe makes enough for two standard loaf pans or one large bundt pan.

Does this need a glaze?

Not at all—it’s delicious as-is! But a simple vanilla glaze or lemon drizzle is a lovely touch if you want to dress it up.

Why is my cake dry?

Make sure not to overbake! Start checking 5–10 minutes before the suggested time. Also, don’t skip the cream cheese—it adds moisture and richness.

Conclusion

Whether you’re celebrating strawberry season or just in need of a beautiful, buttery dessert, this Homemade Strawberry Cream Cheese Pound Cake is a recipe you’ll want to make again and again. It’s luscious, soft, and bursting with berry flavor—perfect for brunches, bake sales, gifting, or just a quiet moment with a slice and a cup of coffee.

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