Homemade Strawberry Cream Cheese Pound Cake (Moist & Buttery)
This Homemade Strawberry Cream Cheese Pound Cake is rich, dense, and incredibly moist, with the perfect balance of buttery pound cake flavor and sweet strawberry goodness. Cream cheese gives the cake a velvety texture, while fresh strawberries add pops of fruity brightness in every bite. It’s a beautiful cake for brunch, dessert, or special occasions—and it stays delicious for days.
Why You’ll Love This Pound Cake
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Ultra-moist and tender thanks to cream cheese
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Rich, buttery flavor with real strawberries
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Perfect crumb—dense but never heavy
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Make-ahead friendly and great for gifting
Ingredients
Pound Cake Batter
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1 cup (226 g) unsalted butter, softened
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8 oz (225 g) cream cheese, softened
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2½ cups granulated sugar
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6 large eggs, room temperature
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
Strawberry Swirl / Fold-In
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1½ cups fresh strawberries, finely chopped
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2 tablespoons sugar
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1 tablespoon lemon juice
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1 tablespoon cornstarch
Optional Strawberry Glaze
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1 cup powdered sugar
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2–3 tablespoons strawberry puree or milk
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½ teaspoon vanilla extract
Instructions
1. Prepare the Strawberry Mixture
In a small saucepan, combine chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring, until thickened (about 5–7 minutes). Remove from heat and let cool completely.
2. Prepare the Cake Batter
Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
In a large bowl, cream the butter and cream cheese together until smooth and fluffy (about 3–4 minutes). Gradually add sugar and beat until light and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing just until combined—do not overmix.
3. Assemble the Cake
Pour half of the batter into the prepared pan. Spoon dollops of the cooled strawberry mixture over the batter. Add remaining batter and swirl gently with a knife. You may also lightly fold some strawberry mixture directly into the batter for extra fruit flavor.
4. Bake
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the last 20 minutes.
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
5. Optional Glaze
Whisk powdered sugar, strawberry puree (or milk), and vanilla until smooth. Drizzle over the cooled cake for a sweet finishing touch.
Tips for Best Results
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Use room-temperature ingredients for smooth batter
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Do not overmix—this keeps the cake tender
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Toss strawberries lightly in flour if folding directly into batter
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Cake tastes even better the next day
Storage
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Room temperature: up to 2 days, covered
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Refrigerator: up to 5 days
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Freezer: wrap tightly and freeze up to 2 months
Final Thoughts
This Homemade Strawberry Cream Cheese Pound Cake is rich, moist, and packed with real strawberry flavor. Whether served plain or drizzled with glaze, it’s a show-stopping cake that’s guaranteed to impress family and guests alike