If you’re craving a dessert that feels like summer wrapped in buttery sweetness, you’ve just found your new favorite cake. This Homemade Strawberry Cream Cheese Pound Cake is tender, rich, elegant, and absolutely impossible to forget. I’m so glad you’re here for this one — because this cake is the kind that makes people close their eyes on the first bite. It’s that good.
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What This Recipe Is All About
This is a classic cream cheese pound cake base — velvety, buttery, dense yet melt-in-your-mouth — elevated with fresh strawberries folded throughout and topped with not one, but two glazes: a glossy strawberry glaze and a delicate white drizzle. It’s bakery-beautiful but surprisingly easy to make at home.
Whether it’s for a brunch table, a holiday dessert, or your own personal moment of joy, this cake shines every single time.
Why You’ll Love This Pound Cake
- Ultra-moist texture thanks to butter + cream cheese
- Fresh strawberries in every slice
- Strawberry glaze + vanilla drizzle = gorgeous two-tone finish
- Perfect for gifting, gatherings, or weekend baking
- Holds up well and slices beautifully
- A stunning cake that looks way harder than it is
What Does It Taste Like?
Imagine a rich, buttery cream cheese pound cake — soft, dense, and velvety — with pockets of sweet, juicy strawberries baked right in. The strawberry glaze adds fruity brightness, while the white drizzle gives it a sweet, creamy finish. Every forkful is dreamy.
Honestly… anything but boring!!
Benefits of This Recipe
- Simple, classic ingredients
- Beginner-friendly technique
- No mixer tricks or special skills required
- Beautiful presentation without extra decorating
- Crowd-pleasing flavor and gorgeous color
- Freezer-friendly
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, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh strawberries, chopped & lightly floured
For the Strawberry Glaze
- 2 cups powdered sugar
- 2–3 tablespoons strawberry purée (fresh or thawed frozen)
- 1–2 tablespoons milk, as needed
- 1/2 teaspoon vanilla extract
For the White Drizzle
- 1 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Tools You’ll Need
- Bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups & spoons
- Silicone spatula
- Wire cooling rack
- Whisk
Optional Additions & Substitutions
Add-Ins
- Fold in white chocolate chips for extra sweetness
- Add lemon zest for a tangy twist
- Add a splash of almond extract to the batter
Substitutions
- Use frozen strawberries — thawed, drained, and floured
- Swap the white drizzle for melted white chocolate
- Replace part of the sugar with brown sugar for deeper flavor
How to Make Strawberry Cream Cheese Pound Cake
Step 1 — Prep the Pan & Oven
Preheat oven to 325°F (165°C).
Grease and flour a bundt pan thoroughly.
Step 2 — Make the Batter
- Beat softened butter and cream cheese until creamy.
- Add sugar gradually and mix until light and fluffy.
- Beat in eggs one at a time.
- Whisk flour, baking powder, and salt in a separate bowl.
- Add dry mixture into wet mixture until just combined.
- Stir in vanilla.
- Fold in lightly floured strawberries very gently.
Step 3 — Bake
Spoon batter into prepared pan and smooth.
Bake 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to finish cooling.
Step 4 — Make the Strawberry Glaze
Whisk powdered sugar, strawberry purée, vanilla, and milk until smooth and pourable.
Pour over the completely cooled cake and let it drip beautifully.
Step 5 — Make the White Drizzle
Whisk powdered sugar, milk/cream, and vanilla until smooth.
Drizzle over the strawberry glaze for that perfect two-tone finish.
What to Serve With This Cake
- Fresh strawberries
- Vanilla ice cream
- Sweetened whipped cream
- Coffee, tea, or mimosas
- A brunch spread or dessert board
Tips for the Best Pound Cake
- Always start with room-temperature butter, cream cheese, and eggs.
- Don’t overmix once the flour is added.
- Lightly flouring the berries keeps them from sinking.
- Let the cake cool completely before glazing.
- For extra strawberry flavor, add a spoonful of puree into the batter.
Storage Instructions
- Room Temp: Keep covered up to 3 days.
- Refrigerator: Store up to 5 days.
- Freezer: Freeze slices (or the whole cake) up to 2 months.
Thaw in the fridge overnight before serving.
General Information
- Prep Time: 20 minutes
- Bake Time: 75–85 minutes
- Cooling Time: ~1 hour
- Total Time: ~2.5 hours
- Servings: 12–14
Frequently Asked Questions
Can I use frozen strawberries?
Yes! Thaw fully, drain well, and toss in flour before adding.
Why did my cake turn gummy?
Usually from underbaking. Make sure a toothpick comes out clean.
Can I bake this in loaf pans?
Yes — divide into two 9×5 loaf pans and bake 55–65 minutes.
Can I make this ahead?
Absolutely! It gets even better the next day.
Why flour the strawberries?
It helps suspend them in the batter so they don’t all sink.
Conclusion
This Strawberry Cream Cheese Pound Cake is the perfect blend of rich, velvety pound cake and fresh berry brightness. It’s stunning, delicious, and surprisingly simple — exactly the kind of dessert that makes any day feel a little more special.
If you make it, I’d love to see your slices — leave a review or share your photos on Pinterest!
Approximate Nutritional Information (Per Slice)
- Calories: ~420
- Fat: ~22g
- Carbs: ~52g
- Protein: ~5g
Enjoy every sweet, strawberry-studded bite! 🍓💗
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