This Strawberry Cream Cheese Pound Cake is dense yet tender, packed with fresh strawberries, and balanced with a creamy tang from cream cheese. Moist, buttery, and beautifully flavorful.
⏱ Prep Time
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Prep: 20 minutes
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Bake: 70–80 minutes
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Cool: 1 hour
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Total: ~2 hours 40 minutes
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Servings: 10–12 slices
🍳 Ingredients
Cake
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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2½ cups granulated sugar
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5 large eggs, room temperature
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1 tsp vanilla extract
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 cup fresh strawberries, diced
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1 tbsp flour (for coating strawberries)
Optional Glaze
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1 cup powdered sugar
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2–3 tbsp strawberry puree or milk
👩🍳 Instructions
1. Prep
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Preheat oven to 325°F (165°C).
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Grease and flour a bundt or loaf pan.
2. Cream Butter & Cream Cheese
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Beat butter and cream cheese until smooth and fluffy.
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Gradually add sugar; beat 3–4 minutes until light.
3. Add Eggs
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Add eggs one at a time, mixing well after each.
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Mix in vanilla.
4. Dry Ingredients
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Whisk flour, baking powder, and salt together.
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Gradually add to batter, mixing on low speed.
5. Fold in Strawberries
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Toss strawberries with 1 tbsp flour.
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Gently fold into batter.
6. Bake
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Pour batter into pan and smooth top.
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Bake 70–80 minutes, until a toothpick comes out clean.
7. Cool & Glaze
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Cool in pan 15 minutes, then turn out onto a rack.
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Drizzle with glaze once completely cooled.
🍽 Texture & Flavor
✔ Moist and dense
✔ Creamy crumb
✔ Fresh strawberry bursts
✔ Classic pound cake richness
⭐ Tips & Variations
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Frozen strawberries: Thaw, drain well
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Extra strawberry flavor: Add strawberry extract
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Lemon twist: Add lemon zest
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Mini loaves: Bake 40–45 minutes
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No glaze: Dust with powdered sugar
📊 Nutrition (Approx per slice)
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Calories: 420
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Carbs: 48g
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Fat: 22g
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Protein: 6g
