Homemade Strawberry Cream Cheese Pound Cake Recipe

This strawberry cream cheese pound cake brings together everything I love about classic American baking – rich butter, tangy cream cheese, and the bright sweetness of fresh strawberries all wrapped up in one stunning dessert. I still remember the first time my grandmother pulled a pound cake like this from her oven on a warm Sunday afternoon, the strawberry glaze dripping down the sides like sweet summer rain. The whole farmhouse smelled like heaven, and we couldn’t wait for it to cool enough to slice into. That cake taught me that some recipes are worth the wait, and this one definitely is. Your kitchen’s about to smell incredible!

What Makes This Strawberry Cream Cheese Pound Cake So Special

Growing up in the Midwest, I learned that the best desserts don’t need fancy techniques – they just need quality ingredients and a little patience. This strawberry cream cheese pound cake recipe embodies that philosophy perfectly. Betty always said that a good pound cake should be dense enough to satisfy but light enough to keep you coming back for seconds, and this one hits that sweet spot every time.

• Uses everyday ingredients you probably already have in your pantry and fridge
• Comes together in about 30 minutes of active prep time, perfect for busy bakers
• Tastes even better the next day, making it ideal for advance preparation
• Delivers consistent results thanks to the foolproof cream cheese base
• Looks absolutely stunning with that glossy strawberry glaze and fresh berry garnish
• Stores beautifully for up to 3 days, so you can bake ahead for gatherings

The cream cheese makes all the difference here, adding moisture that keeps this cake tender for days. It’s similar to how cream cheese works in my blueberry cream cheese croissant casserole, creating that rich, velvety texture everyone loves.

Ingredient Spotlight

Unsalted butter forms the foundation of this pound cake, providing richness and that tender crumb we all love – I always bring mine to room temperature for at least an hour before starting.

Cream cheese is what sets this apart from traditional pound cakes, adding tanginess and extra moisture that keeps the cake fresh for days.

Granulated sugar not only sweetens but also helps create that beautiful golden crust and tight crumb structure characteristic of classic pound cakes.

Large eggs act as the binder and leavener, giving the cake structure while keeping it light – make sure they’re room temperature so they incorporate smoothly into the batter without deflating it.

All-purpose flour provides the structure, and I’ve found that spooning it into your measuring cup rather than scooping gives more consistent results every time.

Fresh strawberries bring bursts of fruity flavor throughout, and tossing them in flour keeps them suspended in the batter instead of sinking to the bottom.

Vanilla extract enhances all the other flavors – Betty always used pure vanilla, never imitation, and I can taste the difference every time.

Powdered sugar creates that smooth, pourable glaze that makes this strawberry cream cheese pound cake look bakery-worthy when drizzled over the top.

How to Make Strawberry Cream Cheese Pound Cake

Step 1. I always start by preheating my oven to 325°F and thoroughly greasing every nook and cranny of my 10-12 cup bundt pan with butter, then dusting it with flour – nothing’s more heartbreaking than a stuck cake.

Step 2. Betty taught me to beat the butter and cream cheese together for at least 3 minutes until it’s completely smooth and creamy, with no lumps remaining and a pale yellow color.

Step 3. After years of making this, I learned that adding the sugar gradually and beating until light and fluffy (about 4-5 minutes) makes all the difference in creating that fine, tender crumb in the final texture.

Step 4. Add your eggs one at a time, mixing well after each addition – this ensures they emulsify properly with the fat and creates that signature velvety texture.

Step 5. I’ve found that sifting the dry ingredients together before adding them prevents flour pockets and creates a more uniform cake throughout.

Step 6. The key I discovered is folding in those floured strawberries gently at the very end, using no more than 10-12 gentle strokes to keep them evenly distributed without deflating the batter.

Step 7. Pour the batter into your prepared pan and give it a gentle tap on the counter to release any air bubbles – Betty’s tip that prevents tunnels in the finished cake.

Step 8. Bake for 75-85 minutes without opening the oven door during the first hour, testing with a toothpick that should come out with just a few moist crumbs clinging to it.

Step 9. My family prefers when I let the cake cool in the pan for exactly 15 minutes before inverting – too soon and it breaks, too long and it sticks to the pan.

Step 10. Through trial and error, I learned that the glaze should be thick enough to coat the back of a spoon but still drizzle smoothly over the completely cooled cake (about 2-3 hours cooling time).

Keeping This Strawberry Cream Cheese Pound Cake Fresh

I typically store leftovers in an airtight container at room temperature for up to 3 days, though honestly, it rarely lasts that long in my house. The cream cheese keeps the cake incredibly moist, and many of my friends actually say it tastes better on day two after the flavors have had time to meld together. Just make sure your container seals well to prevent the cake from drying out, especially around the edges.

Betty’s freezing method works beautifully if you want to make this ahead for a special occasion. I wrap the unglazed cake tightly in plastic wrap, then again in aluminum foil, and freeze for up to 3 months. When I’m ready to serve it, I thaw it overnight in the refrigerator still wrapped, bring it to room temperature, then add the fresh strawberry glaze. The texture holds up remarkably well, and nobody can tell it was frozen.

For the best texture, I don’t recommend reheating this cake, as it’s designed to be enjoyed at room temperature or slightly chilled. If you’ve refrigerated it and want to take the chill off, just let slices sit on the counter for 20-30 minutes before serving – that’s when the flavors really shine through and the texture is at its best.

Perfect Partners for Strawberry Cream Cheese Pound Cake

• Freshly whipped cream provides a light, airy contrast to the dense, buttery cake – I add just a touch of vanilla to mine for extra flavor that complements the strawberries.
• Vanilla bean ice cream melts into the cake if you serve slices slightly warmed, creating a dessert that reminds me of summer evenings on the porch. Try pairing it with my honey glazed carrots green beans for a complete meal.
• Fresh berries on the side (strawberries, blueberries, or raspberries) add brightness and make the presentation even more impressive for company gatherings.
• Hot coffee or cold milk is Betty’s preferred pairing – the richness of this strawberry cream cheese pound cake calls for a beverage to balance it perfectly.
• Lemon curd makes an elegant accompaniment if you want to add a citrusy tang that cuts through the sweetness beautifully, similar to how I serve my tres leches cake.

For a delightful brunch spread, this cake pairs wonderfully alongside my cranberry brie bites and balsamic blueberry goat cheese crostini.

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