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Homemade Strawberry Cream Cheese Pound Cake

Buttery, rich, and perfectly dense, this Strawberry Cream Cheese Pound Cake is swirled with juicy strawberries and tangy cream cheese. A dreamy dessert perfect for brunch, gifting, or coffee time!

  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Prep: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or 2 loaf pans. Pat strawberries dry and toss with 1 tablespoon flour.
  2. Cream: Beat butter and cream cheese together until smooth and fluffy, about 3–5 minutes.
  3. Sugar & Eggs: Gradually beat in sugar. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined.
  5. Strawberries: Gently fold in flour-coated strawberries. Do not overmix.
  6. Bake: Pour batter into prepared pan(s) and smooth the top. Bake 70–80 minutes for bundt or 55–65 minutes for loaf pans, until a toothpick comes out clean.
  7. Cool: Let cake cool in pan for 10–15 minutes, then turn out onto wire rack to cool completely.
  8. Glaze: (Optional) Drizzle glaze over cooled cake or dust with powdered sugar before serving.

Notes

  • Room temp ingredients help create a smooth batter.
  • Tossing strawberries in flour prevents sinking.
  • Use a light-colored metal pan for even baking.
  • Add lemon zest for a citrusy twist.
  • Store unglazed cake in freezer for up to 3 months.
  • Author: Selena Trump
  • Prep Time: 20 minutes
  • Cook Time: 70–80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 35g
  • Sodium: 170mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 115mg

Keywords: pound cake, strawberry dessert, cream cheese cake, brunch cake