Go Back

Homemade Strawberry Cream Cheese Pound Cake

This easy-to-make Homemade Strawberry Cream Cheese Pound Cake is incredibly moist, bursting with fresh strawberry flavor, and boasts a rich cream cheese tang. A quick and delicious treat, perfect for summer gatherings, brunch, or a sweet indulgence.
Print Recipe Pin Recipe
Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter 2 sticks, softened
  • 8 oz cream cheese softened
  • 2.5 cups granulated sugar
  • 6 large eggs room temperature
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour sifted
  • 0.5 tsp salt
  • 0.5 tsp baking powder
  • 2 cups fresh strawberries finely chopped
  • 0.25 cup strawberry puree from blended strawberries
  • 0.5 cup whole milk
  • 1 tbsp lemon zest optional
For the Glaze
  • 1.5 cups powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • 1 tbsp strawberry puree optional, for color

Equipment

  • Oven
  • Bundt pan
  • Loaf Pans
  • Large Mixing Bowl
  • Electric Mixer
  • Medium-sized bowl
  • Spatula
  • Wire rack
  • Small Bowl
  • Toothpick
  • Sharp Knife
  • Food Processor

Method
 

  1. Step 1: Prep Your Oven and Pan: First things first, preheat your oven to 325°F (163°C). Then, grab a 10-inch bundt pan or two 9x5 inch loaf pans. Make sure to grease and flour them really well to prevent sticking. I like to use a baking spray with flour for extra insurance!
  2. Step 2: Cream the Fats: In a large mixing bowl, combine your softened butter and softened cream cheese. Beat them together with an electric mixer until they are beautifully smooth and fluffy. This is where the magic begins!
  3. Step 3: Sweeten it Up: Gradually add the granulated sugar to your butter and cream cheese mixture. Keep beating well after each addition. You want this to become light, airy, and creamy – don't rush this step!
  4. Step 4: Add the Eggs and Vanilla: Now, add your room temperature eggs one at a time, beating well after each one to fully combine it into the batter. Once all the eggs are in, stir in that lovely vanilla extract.
  5. Step 5: Whisk Dry Ingredients: In a separate, medium-sized bowl, whisk together your sifted all-purpose flour, salt, and baking powder. Sifting really helps keep your cake light!
  6. Step 6: Combine Wet and Dry: This is a classic pound cake technique! You're going to alternately add the dry ingredients and the whole milk to your butter mixture. Start with a third of the flour mixture, mix until just combined, then add half the milk, mix, then another third of the flour, the rest of the milk, and finally the last third of the flour. Make sure to mix only until just combined after each addition to avoid overmixing.
  7. Step 7: Fold in the Strawberries: Now for the delicious fruit! Gently fold in your finely chopped fresh strawberries, that vibrant strawberry puree, and the optional lemon zest. You want to be gentle here to keep the strawberries from breaking down too much and to keep the batter light.
  8. Step 8: Fill the Pans: Pour your gorgeous batter into your prepared bundt or loaf pans, smoothing the top with a spatula.
  9. Step 9: Bake to Perfection: Place your pan(s) in the preheated oven and bake for 75-85 minutes. If you're using loaf pans, they might be done a little sooner, so start checking around 60 minutes. You'll know it’s ready when a toothpick inserted into the center comes out clean.
  10. Step 10: Cool Down: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. This allows the cake to set up properly. Then, carefully turn it out onto a wire rack to cool completely. Patience is a virtue here, especially if you want your glaze to set beautifully!
  11. Step 11: Whip Up the Glaze: While your cake is cooling, let's make that dreamy glaze! In a small bowl, whisk together the powdered sugar, heavy cream (or milk), and vanilla extract until it's super smooth. If you're using it, whisk in the optional strawberry puree for a lovely color and extra flavor.
  12. Step 12: Drizzle and Serve: Once your cake is completely cool, generously drizzle that luscious glaze over the top. Allow the glaze a few minutes to set before you slice into your masterpiece. Enjoy!

Notes

Substitutions & Additions: This cake can be customized! Swap strawberries for other finely chopped berries (blueberries, raspberries, mixed berries). Try orange zest instead of lemon. Fold in ½ cup white or mini dark chocolate chips for decadence. Replace half the vanilla with 1 teaspoon almond extract for a nutty twist. For a richer topping, use a cream cheese frosting instead of the glaze. Add extra crunch with sliced almonds or toasted coconut flakes sprinkled on the wet glaze.
Tips for Success: Always use room temperature ingredients (butter, cream cheese, eggs) for a smooth batter and tender crumb, as cold ingredients can lead to a dense cake. Avoid overmixing the batter once flour is added to prevent toughness. Thoroughly grease and flour your pan(s) to prevent sticking, especially for intricate bundt designs. Use the toothpick test to confirm doneness (a few moist crumbs are fine, but no wet batter). Allow the cake to cool completely on a wire rack before glazing to ensure the glaze sets properly. Prep ingredients like chopped strawberries and puree a day in advance for faster assembly.
Storage: Store the glazed pound cake in an airtight container at room temperature for 2-3 days if your kitchen is cool. For longer storage or warm climates, refrigerate in an airtight container for up to a week; let it come to room temperature before serving. For freezing, do not glaze. Wrap individual slices or the whole cooled cake tightly in plastic wrap, then foil, and freeze for 2-3 months. Thaw overnight in the fridge, then glaze before serving.