introduction
This cake is a soft, rich pound cake with cream cheese and fresh strawberries. It tastes sweet and a little tart. It works for snacks, tea, or parties. You can check the full recipe page for more notes on this cake: full recipe page.
why make this recipe
You should make this because it is simple and lovely. The cream cheese keeps the cake moist. Fresh strawberries add bright color and fresh flavor. It is great for summer or any time you want a fruity, rich cake.
how to make Homemade Strawberry Cream Cheese Pound Cake
Follow the steps below to make the cake. Read all steps first and prepare your ingredients.
Ingredients :
- 1 ½ cups unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 1 ½ cups fresh strawberries (chopped, tossed in 1 tbsp flour to prevent sinking)
- 2 cups powdered sugar (for glaze)
- 3–4 tbsp strawberry puree (or strawberry juice + 1 tbsp milk)
- ½ tsp vanilla extract (for glaze)
- Fresh strawberry halves (for garnish)
Directions :
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Beat butter and cream cheese together until creamy.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- Sift together flour, baking powder, and salt. Gradually add to batter.
- Fold in floured strawberries gently.
- Pour batter into prepared pan.
- Bake for 75–85 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool fully.
- Whisk powdered sugar, strawberry puree, and vanilla until smooth and pourable.
- Drizzle glaze over cooled cake.
- Garnish with fresh strawberry halves.
- Slice and enjoy chilled or at room temperature.
how to serve Homemade Strawberry Cream Cheese Pound Cake
Serve slices on a plate with a fork. You can add extra strawberries or a dollop of whipped cream. Serve chilled for a firmer texture or at room temperature for a softer crumb.
how to store Homemade Strawberry Cream Cheese Pound Cake
Wrap the cooled cake in plastic wrap or store in an airtight container. Keep it in the fridge for up to 5 days. You can also freeze slices for up to 2 months; thaw in the fridge before serving.
tips to make Homemade Strawberry Cream Cheese Pound Cake
- Use room-temperature butter and cream cheese for smooth batter.
- Toss strawberries in a little flour so they don’t sink.
- Do not open the oven too early; check doneness near 75 minutes.
- Cool in the pan 15 minutes so the cake keeps its shape.
- For a different sweet note, try adding a little lemon zest.
For a fun small-dessert idea, you can see a related dessert method in this mini cheesecake guide: mini cheesecake recipe.
variation (if any)
- Add white chocolate chips for extra sweetness.
- Swap some strawberries for raspberries or blueberries.
- Make a plain cream cheese pound cake by leaving out the strawberries and glaze.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them, then toss in a little flour before folding in.
Q: Can I bake this in loaf pans instead of a bundt pan?
A: Yes. Reduce baking time and watch with a toothpick. Loaf pans will bake faster.
Q: Is cream cheese necessary?
A: It gives a moist, tender crumb and the classic flavor. You can skip it, but texture will change.
Q: Can I make the glaze thicker?
A: Use less strawberry puree or add more powdered sugar to thicken.
Q: How do I know when it is done?
A: A toothpick in the center should come out clean or with a few moist crumbs.
Conclusion
This Homemade Strawberry Cream Cheese Pound Cake is a simple, rich cake that highlights fresh strawberries and creamy texture. For more ideas on cream cheese pound cake and sauces, see this helpful recipe on Bake or Break: Easy Cream Cheese Pound Cake Recipe | Bake or Break. If you want a fruity cupcake twist, you may like this strawberry lemon pound cake cupcakes recipe: Delicious Strawberry Lemon Pound Cake Cupcakes Recipe.
Strawberry Cream Cheese Pound Cake
Ingredients
Method
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Beat butter and cream cheese together until creamy.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- Sift together flour, baking powder, and salt. Gradually add to batter.
- Fold in floured strawberries gently.
- Pour batter into prepared pan.
- Bake for 75–85 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool fully.
- Whisk powdered sugar, strawberry puree, and vanilla until smooth and pourable.
- Drizzle glaze over cooled cake.
- Garnish with fresh strawberry halves.
- Slice and enjoy chilled or at room temperature.