This Strawberry Cream Cheese Pound Cake is rich, buttery, and incredibly moist thanks to the addition of cream cheese. Fresh strawberries add bursts of sweet, juicy flavor throughout the cake, while a simple strawberry glaze creates a beautiful finishing touch. Perfect for birthdays, brunches, holidays, or afternoon coffee, this elegant dessert is sure to become a favorite.
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 30 minutes
Total Time: 2 hours 15 minutes
Servings: 12–14
Ingredients
For the Cake
- 1½ cups (340 g) unsalted butter, softened
- 8 ounces (225 g) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh strawberries, diced
- 2 tablespoons all-purpose flour (for coating the strawberries)
For the Strawberry Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons strawberry puree
- 1 tablespoon milk (if needed)
- ½ teaspoon vanilla extract
Optional Garnish
- Fresh whole strawberries
- Powdered sugar
- Mint leaves
- White chocolate shavings
Equipment
- 10-inch Bundt pan or tube pan
- Large mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan thoroughly, making sure every groove is coated to prevent sticking.
Step 2: Prepare the Strawberries
Wash, dry, and dice the strawberries into small pieces.
Pat them dry with paper towels to remove excess moisture.
Toss the diced strawberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake during baking.
Step 3: Make the Batter
In a large mixing bowl, beat the softened butter and cream cheese together for about 3–4 minutes, until smooth and fluffy.
Gradually add the sugar and continue beating for another 4–5 minutes, until the mixture becomes light and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and almond extract, if using.
Step 4: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined.
Avoid overmixing to keep the cake tender.
Using a rubber spatula, gently fold the floured strawberries into the batter.
Step 5: Bake
Spoon the batter evenly into the prepared Bundt pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly, loosely cover it with aluminum foil during the last 20 minutes of baking.
Step 6: Cool
Allow the cake to cool in the pan for 15–20 minutes.
Carefully invert it onto a wire rack and let it cool completely before adding the glaze.
Step 7: Prepare the Strawberry Glaze
In a medium bowl, whisk together the powdered sugar, strawberry puree, vanilla extract, and enough milk to reach a smooth, pourable consistency.
Drizzle the glaze generously over the cooled cake.
Step 8: Garnish and Serve
Decorate with fresh strawberries, mint leaves, or white chocolate shavings if desired.
Slice and serve with whipped cream, vanilla ice cream, or a hot cup of coffee or tea.
Serving Suggestions
Pair this cake with:
- Fresh whipped cream
- Vanilla bean ice cream
- Fresh berries
- Strawberry sauce
- Hot coffee
- Iced tea
- Lemonade
- Champagne or sparkling wine for celebrations
Tips for Success
- Use room-temperature butter, cream cheese, and eggs for the smoothest batter.
- Pat the strawberries dry well to prevent excess moisture in the cake.
- Coat the strawberries in flour to help distribute them evenly throughout the batter.
- Do not overmix once the flour is added, as this can make the cake dense.
- Let the cake cool completely before glazing to prevent the glaze from melting off.
Variations
Chocolate Strawberry Pound Cake
Fold 1 cup of mini chocolate chips into the batter.
Lemon Strawberry Cake
Add 1 tablespoon of lemon zest and replace the almond extract with lemon extract.
Berry Blend
Use a combination of strawberries, raspberries, and blueberries.
Cream Cheese Frosting
Instead of the glaze, frost the cooled cake with homemade cream cheese frosting.
Strawberry Shortcake Style
Serve slices topped with whipped cream and extra fresh strawberries.
Storage
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days. Bring to room temperature before serving for the best texture.
Freezer: Wrap the unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Nutrition (Approximate Per Serving)
- Calories: 560
- Protein: 7g
- Fat: 28g
- Carbohydrates: 72g
- Fiber: 1g
- Sugar: 52g
- Sodium: 220mg