INTRODUCTION

Strawberry Cream Cheese Pound Cake is a rich, buttery dessert that perfectly blends the tangy smoothness of cream cheese with the sweet freshness of strawberries. This cake is dense yet incredibly moist, with a soft crumb that melts in your mouth.

The addition of cream cheese gives this pound cake a velvety texture and slight tang that balances the sweetness beautifully. Fresh strawberries add bursts of flavor throughout the cake, while the creamy glaze on top enhances both taste and presentation.

Perfect for brunch, dessert, or even a sweet snack, this cake is as beautiful as it is delicious. Whether served with coffee, tea, or on its own, it’s guaranteed to impress anyone who takes a bite.

INGREDIENTS

For the Cake:

• 1/2 cup (1 stick) unsalted butter, softened
• 8 oz cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh strawberries (chopped)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons finely chopped strawberries

PREPARATION

Step 1: Preheat Oven

Preheat oven to 325°F (163°C). Grease and line a loaf pan.

Step 2: Cream Butter and Cream Cheese

Beat butter and cream cheese together until smooth and fluffy.

Step 3: Add Sugar and Eggs

Add sugar and beat until light. Add eggs one at a time, mixing well after each addition.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Step 5: Combine Batter

Gradually add dry ingredients alternating with milk. Stir in vanilla extract.

Step 6: Fold in Strawberries

Gently fold in chopped strawberries, being careful not to overmix.

Step 7: Bake

Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.

Step 8: Cool

Let cake cool in pan for 15 minutes, then transfer to a rack.

Step 9: Prepare Glaze

Mix powdered sugar, milk, vanilla, and chopped strawberries until smooth.

Step 10: Glaze Cake

Drizzle glaze over completely cooled cake.

VARIATION

• Use frozen strawberries (thawed and drained)
• Add lemon zest for a citrus twist
• Swap strawberries for blueberries or raspberries
• Add white chocolate chips
• Make it in a bundt pan for a decorative look

COOKING NOTE

Toss strawberries lightly in flour before adding to the batter to prevent them from sinking.

SERVING SUGGESTIONS

• Serve with fresh strawberries
• Pair with whipped cream
• Enjoy with coffee or tea
• Add a scoop of vanilla ice cream

TIPS

• Use room temperature ingredients
• Do not overmix the batter
• Check doneness with a toothpick
• Let cake cool before glazing
• Store in airtight container for freshness

PREP TIME

20 minutes

COOKING TIME

65 minutes

TOTAL TIME

1 hour 25 minutes

NUTRITIONAL INFORMATION (per slice)

Calories: 390 kcal
Protein: 5 g
Sodium: 180 mg
Carbohydrates: 48 g
Fat: 20 g

FAQS

Can I use frozen strawberries?

Yes, just thaw and drain them well.

How do I keep the cake moist?

Do not overbake and store properly.

Can I freeze this cake?

Yes, freeze without glaze for up to 2 months.

Why add cream cheese?

It adds richness, moisture, and slight tang.

Can I make it ahead?

Yes, it tastes even better the next day.

CONCLUSION

Strawberry Cream Cheese Pound Cake is a perfect combination of rich, buttery texture and fresh fruity flavor. With its moist crumb and creamy glaze, it’s a dessert that feels both comforting and indulgent.

Easy to make and beautiful to serve, this cake is ideal for any occasion and sure to become a favorite in your baking collection.

Print