Homemade Strawberry Cream Cheese Pound Cake
Pound cakes have always been a symbol of comfort and tradition.
Rich, buttery, and dense, they carry a homemade charm that never
goes out of style. This Homemade Strawberry Cream Cheese
Pound Cake takes the classic to a new level by blending
in cream cheese for a silky, moist crumb and strawberries for a
burst of fresh, fruity sweetness. The combination is irresistible,
making it a perfect cake for family gatherings, holidays, or even
as a simple treat with your morning coffee.
Why You’ll Love This Recipe
This pound cake is rich and moist without being heavy. The cream cheese
adds a velvety texture while balancing the sweetness of the sugar.
Strawberries bring freshness, color, and natural flavor that pairs
beautifully with the buttery base. Whether you enjoy it plain, dusted
with powdered sugar, or drizzled with glaze, this cake delivers on
both taste and presentation.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 cups fresh strawberries, chopped and patted dry
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- 2 tbsp strawberry puree (optional, for pink color and flavor)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pans.
- Cream butter, cream cheese, and sugar: In a large bowl, beat the butter, cream cheese, and sugar together until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix dry ingredients: In another bowl, whisk together flour and salt. Gradually add to the wet mixture, mixing gently until combined.
- Fold in strawberries: Gently fold in the chopped strawberries, making sure they are well distributed without crushing them.
- Bake: Pour the batter into the prepared pan and bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Glaze (optional): Whisk together powdered sugar, milk, vanilla, and strawberry puree until smooth. Drizzle over cooled cake.
Serving Suggestions
This cake is versatile and can be enjoyed in many ways. Serve it
plain with a dusting of powdered sugar for a simple presentation.
Add a dollop of whipped cream and fresh strawberries for an elegant
dessert. For brunch, pair slices with coffee or tea. The subtle
tang from the cream cheese and the sweetness from the strawberries
make it a crowd-pleaser at any table.
Storage Tips
Store leftover cake in an airtight container at room temperature
for up to 2 days or refrigerate for up to 5 days. For longer storage,
wrap slices individually and freeze for up to 2 months. Simply thaw
at room temperature before serving, and it will taste as fresh as
the day you baked it.
Recipe Variations
- Berry Mix: Swap half of the strawberries for blueberries or raspberries.
- Lemon Twist: Add 1 tablespoon of lemon zest to the batter for a fresh citrus flavor.
- Chocolate Lovers: Fold in 1/2 cup mini chocolate chips with the strawberries.
- Cream Cheese Swirl: Add a swirl of sweetened cream cheese filling to the batter for extra richness.
Final Thoughts
This Homemade Strawberry Cream Cheese Pound Cake
is proof that simple ingredients can come together to create
something extraordinary. With its rich texture, fruity bursts,
and endless versatility, it’s a recipe you’ll return to often.
Whether it’s a family dinner, a holiday celebration, or just
a quiet afternoon, this cake makes every occasion sweeter.
Moist, flavorful, and unforgettable—this is the kind of recipe
that earns a permanent spot in your recipe box.