The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion

Imagine the moment you slice into a warm, dense pound cake: a soft, buttery crumb gives way beneath your fork, releasing a sweet, floral aroma of ripe strawberries and a whisper of vanilla. The cream cheese adds a tender, melt-in-your-mouth richness while tiny ruby flecks of strawberry burst with bright, juicy notes in every bite. The powdered-sugar glaze glistens like morning frost, adding a sweet, silky finish that tethers the flavors together.

This Strawberry Cream Cheese Pound Cake is the kind of recipe that comforts as much as it impresses. It’s perfect for cozy weekend breakfasts with coffee, celebratory gatherings, potlucks, or as a festive centerpiece during spring and summer when strawberries are at their best. Serve it warm for tender, slightly gooey slices, or cool it completely for clean, elegant presentation—either way, expect hugs, compliments, and requests for the recipe.

At a Glance

Prep Time: 25 minutes
Cook Time: 75–85 minutes
Total Time: 1 hour 40 minutes – 1 hour 50 minutes (including cooling)
Servings: 12 generous slices
Difficulty Level: Intermediate (basic creaming technique; attention to doneness required)

Nutrition Highlights

Nutrition per serving (estimate — 1 slice, 1/12 of cake with glaze):

Calories: ~630 kcal
Protein: ~7.5 g
Carbohydrates: ~78 g (Sugars ~46 g)
Fat: ~32 g (Saturated fat ~19 g)
Fiber: ~1.3 g
Sodium: ~190 mg

Notes on accuracy: These values are calculated from standard ingredient profiles (USDA FoodData Central) and represent estimates for guidance only; actual nutrition will vary depending on brands and portion size. For more detailed nutrient analysis, consult the USDA FoodData Central database or a registered dietitian.

Why You’ll Love It

This cake balances two irresistible qualities: comfort and celebration. The cream cheese lifts the crumb, making each slice luxuriously tender without being overly sweet, while the strawberries add freshness and color—evoking sunny afternoons, family brunches, and birthdays. It’s both familiar (pound cake) and a little elevated (fruit and cream cheese), so it works wonderfully as:

A cozy treat for slow weekend mornings
A show-stopping dessert at a gathering or potluck
A sweet gift for neighbors or friends
Something to make ahead for holiday brunches (it freezes well; see storage)

Method & Process

Ingredients

1 ½ cups unsalted butter, softened
1 (8 oz) block cream cheese, softened (about 226 g)
2 ½ cups granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
For the glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk (as needed for consistency)
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color)

Optional ingredients & substitutions:

Use 1 cup maple syrup or honey in place of up to 1 cup sugar for a slightly different flavor (reduce other liquid slightly).
Substitute 1:1 gluten-free flour blend for all-purpose to make it gluten-free (texture may vary).
For a lighter tang, swap half the cream cheese for mascarpone.
Use frozen strawberries that are well-drained and gently patted dry (toss with flour the same way).

Directions

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or coat with baking spray.
In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy (about 2–3 minutes on medium speed). Scrape the bowl as needed.
Add the granulated sugar and continue beating until the mixture is light and well incorporated, about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the crumb tender.
Gently fold in the chopped strawberries that have been tossed with 1 tablespoon flour to help prevent sinking.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Begin checking at the 75-minute mark. If the cake is browning too quickly, tent loosely with foil.
Remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Then carefully invert onto a wire rack to cool completely.
To make the glaze: whisk together powdered sugar, 1–2 tablespoons milk, vanilla, and strawberry puree (if using) until smooth. Adjust consistency so it drizzles slowly. Drizzle over the cooled cake and let set before slicing.

Practical tips

Make sure butter, cream cheese, and eggs are at room temperature for smooth creaming and even texture.
Tossing strawberries with flour prevents them from sinking to the bottom during baking.
Do not overmix once the flour is added—overmixing develops gluten and will make the cake dense.
Use the toothpick test and watch the cake’s color; tent with foil if the exterior browns too much before the center is set.
Allow full cooling before glazing to avoid a runny glaze.

Best Pairings

A cup of medium-roast coffee or a floral black tea (Earl Grey) for breakfast.
Fresh whipped cream or a scoop of vanilla bean ice cream for dessert.
A bright fruit salad (kiwi, orange, raspberries) to balance richness.
For brunch, serve alongside scrambled eggs and smoked salmon for a sweet-salty contrast.
Drizzle extra strawberry compote or a berry coulis for an elegant presentation.

Storing Leftovers

Room temperature: Up to 1–2 days if tightly covered and kept cool (note: cake contains cream cheese, so room temperature storage should be brief).
Refrigeration: Store in an airtight container or wrapped tightly in plastic wrap for up to 4–5 days. Chilling helps preserve freshness because of the cream cheese.
Freezer: Wrap slices individually in plastic wrap and place in a freezer bag; freeze up to 3 months. Thaw overnight in the refrigerator and bring to room temp before serving or warm briefly in a low oven.

Chef’s Advice

Use high-quality butter and ripe strawberries—the better the ingredients, the more pronounced the flavors.
If strawberries are very watery, pat them dry and reduce quantity slightly to avoid excess moisture.
For an ultra-smooth batter, sift the flour and whisk dry ingredients well before adding.
If you’re baking at high altitude, reduce baking powder slightly and increase bake time; consult altitude charts for adjustments.
Rotate the pan once during baking if your oven has hot spots (do this gently and only when checking doneness).

Creative Twists

Lemon-Strawberry Pound Cake: Add 1 tablespoon lemon zest to the batter and replace 1 tablespoon of milk in the glaze with fresh lemon juice for a bright citrus lift.
Chocolate-Stuffed: Gently fold in 1 cup mini chocolate chips with the strawberries for a strawberry-chocolate twist.
Vegan Version: Use vegan butter, vegan cream cheese, flax eggs (6 tbsp flaxseed meal + 18 tbsp water, chilled), and a vegan milk alternative. Expect a slightly different texture—baking time may vary.
Boozy Glaze: Stir 1–2 tablespoons of Grand Marnier or strawberry liqueur into the glaze for grown-up flavor.
Mascarpone & Berry Layer: Slice the cooled cake horizontally and spread a thin layer of sweetened mascarpone and fresh berry slices between layers for a layered dessert.

All Your Questions Answered

Q: Can I use frozen strawberries?
A: Yes—thaw and drain them well, pat dry, then toss with the tablespoon of flour. Frozen berries hold more moisture, so ensure they’re not soggy.

Q: Why did my cake sink in the middle?
A: Common causes are underbaking, opening the oven too early, or too much leavening. Make sure bake time is sufficient and check with a toothpick.

Q: How do I make this less sweet?
A: Reduce granulated sugar by ¼ cup to ½ cup, and cut powdered sugar in the glaze. Keep in mind texture and structure may change slightly.

Q: Is this safe to leave at room temperature since it has cream cheese?
A: For food safety, limit room-temperature exposure to 1–2 days. Refrigeration is recommended for longer storage.

Q: Can I halve the recipe?
A: Yes, halve ingredients and bake in a smaller bundt or loaf pan; reduce bake time and check doneness earlier (start checking at 45–55 minutes).

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Conclusion

Give this Strawberry Cream Cheese Pound Cake a try next time you want a dessert that’s both nostalgic and show-stopping. If you’d like additional recipe inspiration or another cream cheese pound cake variation, see this excellent detailed version: The BEST Strawberry Cream Cheese Pound Cake. For a classic, moist cream cheese pound cake technique that complements the strawberry adaptation, check this helpful guide: Easy Cream Cheese Pound Cake Recipe (So Moist!).

I’d love to hear how your cake turns out—share photos, tips, or tweaks in the comments or on social media so we can celebrate the results together. Happy baking!