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Strawberry Cream Cheese Pound Cake

Irresistible Strawberry Cream Cheese Pound Cake Recipe You'll Love

This Strawberry Cream Cheese Pound Cake is a moist, decadent treat that combines strawberries and cream cheese in a delectable dessert.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 20 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups Unsalted Butter Adds richness and moisture; if using salted, reduce extra salt.
  • 8 oz Cream Cheese Ensure it's at room temperature for easy mixing.
  • 2.5 cups Granulated Sugar Sweetens and helps with structure; brown sugar can offer more flavor.
  • 6 large Eggs Use room temperature eggs for better mixing.
  • 1 tablespoon Vanilla Extract Consider using pure vanilla for the best taste.
  • 3 cups All-Purpose Flour Can swap with cake flour for a denser result.
  • 0.5 teaspoon Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Salt Balances sweetness; don't skip this!
  • 1.5 cups Fresh Strawberries Finely chopped; substitute with blueberries if desired.
For the Optional Glaze
  • 1 cup Powdered Sugar Sweetens the cake's top while providing a smooth finish.
  • 1-2 tablespoons Milk Adjusts glaze consistency; use plant-based for dairy-free.
  • 0.5 teaspoon Vanilla Extract Enhances glaze flavor.
  • 2 tablespoons Strawberry Purée Infuses the glaze with fruity flavor; can swap with extract.

Equipment

  • 10-inch bundt or tube pan
  • Electric mixer
  • Mixing bowls
  • Spatula

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (165°C) and prepare a 10-inch bundt or tube pan by greasing it with butter and dusting with flour.
  2. In a large mixing bowl, cream together the softened unsalted butter and cream cheese until smooth and fluffy, about 3–4 minutes.
  3. Gradually add the granulated sugar, continuing to beat on medium speed until light and airy, approximately 3–5 minutes.
  4. Add the eggs one at a time, mixing on low speed until incorporated, then add the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
  6. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  7. Fold in the finely chopped strawberries, ensuring they are evenly distributed.
  8. Pour the cake batter into the prepared pan, smoothing the top with a spatula.
  9. Bake for 75–85 minutes, checking for doneness with a toothpick at the 75-minute mark.
  10. Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack.
  11. For the optional glaze, whisk together powdered sugar, milk, vanilla extract, and strawberry purée until smooth.
  12. Once cooled, drizzle the glaze over the cake or dust with powdered sugar.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 8IUVitamin C: 15mgCalcium: 3mgIron: 5mg

Notes

Ensure butter and cream cheese are at room temperature. Dust strawberries with flour to prevent sinking.

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