Homemade Strawberry Cream Cheese Pound Cake
Easy Recipe You Can Make at Home
This classic pound cake is buttery and dense with a velvety crumb, balanced by tangy cream cheese and bursts of juicy strawberries. Perfect for birthdays, tea time, holidays, or anytime you want a show-stopping homemade dessert.
Ingredients
For the Cake:
1 cup (2 sticks / 226 g) unsalted butter, softened
8 oz (225 g) cream cheese, softened
2 ½ cups (500 g) granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups (375 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
For the Strawberries:
1 ½ cups fresh strawberries, finely chopped
1 tablespoon all-purpose flour (to coat strawberries)
Optional Strawberry Glaze (Highly Recommended):
1 cup powdered sugar
2–3 tablespoons strawberry puree or milk
½ teaspoon vanilla extract
Instructions
1. Prepare the Pan & Oven
Preheat oven to 325°F (160°C).
Grease and flour a bundt pan or 10-inch tube pan very well.
Set aside.
2. Cream the Butter & Cream Cheese
In a large bowl, beat butter and cream cheese together until completely smooth and creamy (3–4 minutes).
Gradually add the granulated sugar, beating until light and fluffy.
3. Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Scrape down the sides of the bowl to ensure everything is evenly mixed.
Mix in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Salt
Gradually add the dry ingredients to the batter, mixing on low speed until just combined.
Do not overmix.
5. Prepare the Strawberries
Toss the chopped strawberries with 1 tablespoon flour (this keeps them from sinking).
Gently fold the strawberries into the batter using a spatula.
6. Bake the Cake
Pour the batter evenly into the prepared pan.
Smooth the top.
Bake for 75–90 minutes, or until:
A toothpick inserted comes out clean
The top is golden brown
Let the cake cool in the pan for 15–20 minutes, then carefully turn it out onto a wire rack to cool completely.
Optional Strawberry Glaze
Whisk powdered sugar, strawberry puree (or milk), and vanilla until smooth.
Drizzle over the completely cooled cake for a beautiful finish.
Serving & Storage Tips
Serve plain or with whipped cream or fresh strawberries
Store covered at room temperature for 2 days, or refrigerate up to 5 days
Freezes well (unglazed) for up to 2 months
Why This Cake Works
✔ Ultra-moist texture
✔ Rich buttery flavor
✔ Tangy cream cheese balance
✔ Fresh strawberry sweetness
✔ Bakery-quality results at home
