If you are looking for a delightful dessert that combines the richness of cream cheese with the bright, fresh flavor of strawberries, you’re going to adore this Homemade Strawberry Cream Cheese Pound Cake. This cake is the kind of treat that feels like a warm hug from the inside – dense, moist, and bursting with juicy strawberry goodness that’s woven right into the tender crumb. Whether you’re planning a special occasion or just craving a slice of something extraordinary, this pound cake promises an unforgettable baking experience and a luscious flavor profile that will quickly become a family favorite.

Homemade Strawberry Cream Cheese Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Getting the perfect Homemade Strawberry Cream Cheese Pound Cake is all about balancing simple, quality ingredients that contribute to its incredible texture and flavor. Each ingredient plays an essential role, from the creamy tang of the cream cheese to the freshness and natural sweetness of the strawberries.

Unsalted butter: Using softened butter ensures a creamy batter and rich flavor without extra salt.
Cream cheese: Adds moisture and a subtle tangy flavor that makes this pound cake uniquely luscious.
Granulated sugar: Sweetens while helping to create a tender texture inside.
Large eggs: Provide structure and help the cake rise beautifully.
All-purpose flour: The base of the cake, providing support and that classic pound cake density.
Baking powder: A touch of rise to keep the pound cake light but sturdy.
Salt: Enhances the flavors and balances the sweetness.
Vanilla extract: Infuses warmth and depth to the overall aroma.
Fresh strawberries: Lightly floured so they don’t sink, they bring vibrant bursts of color and freshness.
Powdered sugar: Used in the glaze and drizzle for a smooth, sweet finish.
Strawberry puree: Elevates the glaze with a truly fresh strawberry punch.
Milk or cream: Thins the glaze to the perfect consistency while adding creaminess.

How to Make Homemade Strawberry Cream Cheese Pound Cake

Step 1: Prepare the Batter

Start by preheating your oven to 325°F (165°C) and greasing a bundt pan well, so the pound cake releases easily later. Cream together the softened butter and cream cheese in a large bowl until it’s luxuriously smooth and creamy. Gradually add the sugar, beating for about 4 to 5 minutes until the mixture turns light and fluffy, which is the secret to that melt-in-your-mouth texture.

Step 2: Add the Eggs

Incorporate six large eggs one at a time, mixing well after each addition. This slow addition ensures the batter stays emulsified, giving the cake a beautiful rise and smooth crumb. This step is crucial for the perfect balance of density and lightness.

Step 3: Combine Dry Ingredients and Fold in Strawberries

Whisk together all-purpose flour, baking powder, and salt in a separate bowl. Gradually fold this dry mixture into the wet batter until just combined. Over-mixing here can cause a tougher texture, so gentle folding is your friend. Then, toss your chopped fresh strawberries in a little flour to prevent them from sinking and gently fold these into the batter, ensuring even distribution of berry goodness throughout the cake.

Step 4: Bake to Perfection

Pour your batter into the prepared bundt pan and smooth the top with a spatula. Bake for about 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean. This slow, low bake keeps the crumb tender while giving it that golden crust we all love. Once baked, allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Step 5: Make the Strawberry Glaze

Whisk together powdered sugar, fresh strawberry puree, vanilla extract, and just enough milk to create a smooth, pourable glaze. This glaze brightens the cake with a luscious fruit flavor and creates a beautiful, shiny finish when drizzled over the cooled pound cake.

Step 6: Add the White Drizzle

Finally, whisk powdered sugar, milk or cream, and vanilla extract for a simple white glaze. Drizzle this over the strawberry glaze for an elegant two-tone effect. The contrast looks gorgeous and adds an extra sweet touch without overpowering the natural strawberry flavor.

How to Serve Homemade Strawberry Cream Cheese Pound Cake

Garnishes

Fresh strawberries sliced or whole provide an irresistible and colorful garnish that highlights the main flavor of the cake. You can also add a sprinkle of finely chopped toasted almonds or a few mint leaves for a fresh contrast and texture.

Side Dishes

Serve this pound cake alongside a scoop of vanilla ice cream or a dollop of sweetened whipped cream to balance its richness. A cup of freshly brewed coffee or a chilled glass of milk also pairs perfectly, elevating your dessert experience beautifully.

Creative Ways to Present

For a stunning presentation, consider serving individual slices with a small bowl of warm strawberry compote or a drizzle of chocolate sauce. You can even turn this into a layered trifle by cubing the pound cake and layering it with whipped cream and extra strawberries for a festive, crowd-pleasing dessert.

Make Ahead and Storage

Storing Leftovers

After enjoying your Homemade Strawberry Cream Cheese Pound Cake, wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, refrigeration is best to keep the cream cheese fresh, though be sure to bring it back to room temperature or warm slightly before serving to maintain that soft, tender texture.

Freezing

This pound cake freezes beautifully! Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to three months. When you’re ready to enjoy, thaw it overnight in the refrigerator before bringing it to room temperature.

Reheating

To refresh your cake slices, warm them gently in a microwave for 10 to 15 seconds or in a low oven (about 300°F) covered with foil, just until slightly warm. This helps revive its softness and enhances the flavors, making it taste freshly baked all over again.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well too! Just thaw and drain any excess water before chopping and flouring them to prevent extra moisture from affecting the batter.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend. Just make sure it contains xanthan gum or another binder for the best texture.

Can I make this cake in a loaf pan instead of a bundt pan?

You can, but the baking time may vary. Start checking for doneness around 50 minutes as loaf pans are deeper and bake differently than bundt pans.

How do I prevent the strawberries from sinking to the bottom?

The key is lightly coating the chopped strawberries in flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I skip the glazes and still enjoy the cake?

Definitely! The cake is delicious on its own, but the strawberry glaze and white drizzle add extra sweetness and visual appeal that really take it to the next level.

Final Thoughts

There is something truly special about a Homemade Strawberry Cream Cheese Pound Cake that makes every bite feel like a celebration of home and happiness. From the velvety cream cheese base to the juicy bursts of fresh strawberries and the irresistible dual glaze finish, this cake is a timeless treat you’ll want to keep coming back to. I encourage you to bake it soon and share it with those you love – it’s a slice of joy that never disappoints.