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Homemade Strawberry Cream Cheese Pound Cake Recipe

Homemade Strawberry Cream Cheese Pound Cake Recipe
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★★★★★

5 from 12 reviews

This Homemade Strawberry Cream Cheese Pound Cake is a rich, moist dessert combining the tangy cream cheese flavor with fresh strawberries. Topped with a luscious strawberry glaze and a delicate white sugar drizzle, this cake is perfect for special occasions or a delightful treat anytime.

Ingredients

Scale

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 1 ½ cups fresh strawberries, chopped (lightly floured to prevent sinking)

For the Strawberry Glaze:

  • 2 cups powdered sugar
  • 2–3 tbsp strawberry puree (blend fresh or thawed frozen strawberries)
  • 1–2 tbsp milk, as needed
  • ½ tsp vanilla extract

For the White Drizzle:

  • 1 cup powdered sugar
  • 1–2 tbsp milk (or cream)
  • ½ tsp vanilla extract

Instructions

  1. Make the Pound Cake: Preheat the oven to 325°F (165°C). Grease and flour a bundt pan to prevent sticking. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate them. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the vanilla extract, then gently fold in the lightly floured chopped strawberries to prevent them from sinking. Spoon the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  2. Make the Strawberry Glaze: In a medium bowl, whisk together the powdered sugar, strawberry puree, vanilla extract, and enough milk to achieve a smooth, pourable consistency. Pour the glaze over the cooled cake, allowing it to drip down the sides for a beautiful finish.
  3. Make the White Drizzle: Whisk the powdered sugar, milk (or cream), and vanilla extract until the mixture is smooth. Drizzle this white glaze over the strawberry glaze for an elegant two-tone decorative effect.

Notes

  • Lightly flour the chopped strawberries before folding into the batter to keep them from sinking.
  • Use room temperature eggs and softened butter and cream cheese for better mixing and texture.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • For extra presentation, garnish with fresh strawberries on top.
  • Pairs well with whipped cream or vanilla ice cream for serving.

Nutrition

Keywords: strawberry pound cake, cream cheese cake, strawberry glaze, homemade cake, dessert recipe, bundt cake

Find it online: https://maicook.com/homemade-strawberry-cream-cheese-pound-cake-recipe/