Irresistible Strawberry Cream Cheese Pound Cake Recipe

Published: October 10, 2025

There’s something magical about the first bite of my strawberry cream cheese pound cake – that perfect moment when sweet strawberries meet rich cream cheese in a buttery, moist crumb. I still remember the summer I first made this cake for my niece’s birthday, watching her eyes light up as she took that initial forkful. Now it’s become our family’s go-to celebration dessert, appearing at everything from bridal showers to Sunday brunches.

This isn’t your average pound cake. The cream cheese gives it an almost velvety texture that practically melts on your tongue, while fresh strawberries (never frozen!) add bright pops of fruity flavor throughout. What makes it truly special is how the flavors deepen overnight – if you can resist eating the whole thing fresh from the oven. I’ve lost count of how many times I’ve caught my husband sneaking “just one more slice” from the cake stand.

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Why You’ll Love This Strawberry Cream Cheese Pound Cake

Trust me, this isn’t just another cake recipe. Here’s why it’ll become your new favorite:

The cream cheese gives it an unbelievably tender crumb that stays moist for days
Fresh strawberries add bursts of real fruit flavor – no artificial taste here!
It’s simple enough for weeknight baking but fancy enough for special occasions
The rich vanilla and berry flavors get even better the next day

Moist and Flavorful Every Time

That cream cheese isn’t just for flavor – it’s the secret to the cake’s perfect texture. When beaten with butter, it creates tiny air pockets that result in the most delicate, melt-in-your-mouth crumb you’ve ever tasted. No dry, crumbly cake here!

Perfect for Any Occasion

From Easter brunch to summer picnics to “just because” Tuesday afternoons, this cake always fits. I’ve served it at baby showers, book clubs, and even as a birthday “cake” when I was short on time. It never disappoints.

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Ingredients for Strawberry Cream Cheese Pound Cake

Gathering the right ingredients is half the battle with this cake – and I’ve learned the hard way that quality matters! Here’s what you’ll need:

1 cup unsalted butter, softened – And I mean truly softened (leave it out for 2 hours). Cold butter won’t cream properly!
8 oz cream cheese, softened – Full-fat only, please. That brick-style Philadelphia works best.
3 cups granulated sugar – Yes, it’s a lot, but trust me – it balances the tart berries perfectly.
6 large eggs, room temperature – Cold eggs can make your batter separate. I just set mine in warm water for 5 minutes if I forget to take them out.
3 cups all-purpose flour – Spoon and level it – don’t scoop directly from the bag!
1/2 tsp baking powder + 1/2 tsp salt – These little guys give just the right lift.
1 cup fresh strawberries, mashed – Just crush them with a fork until juicy but still chunky. No berry puree here!
1 tsp vanilla extract – The good stuff – none of that artificial nonsense.

Pro tip: If strawberries aren’t in season, mix in 1/4 cup of good quality strawberry jam for extra flavor. But fresh is always best when you can get them!

How to Make Strawberry Cream Cheese Pound Cake

Now comes the fun part – turning these simple ingredients into pure magic! I’ve made this cake dozens of times, and I’ll walk you through every step so yours turns out perfect.

Preparing the Batter

First things first – preheat that oven to 325°F (no rushing this – uneven heat is a cake killer). Grab your favorite Bundt pan (mine’s that vintage floral one from Grandma) and grease it like you mean it. I use my homemade cake goop – equal parts flour, oil, and shortening – getting into every nook and cranny.

Now for the good stuff: beat that softened butter and cream cheese together until they’re completely smooth. This takes about 2 minutes with my stand mixer. Don’t skimp here – you want them fully incorporated with no lumps. Slowly add the sugar and keep beating until it’s light and fluffy – about 5 minutes total. The mixture should look almost white and leave trails when the paddle runs through it.

Add eggs one at a time, letting each fully incorporate before adding the next. This patience prevents the dreaded curdled batter! Whisk your dry ingredients together in another bowl (I just use a fork – no need to dirty the sifter). Now alternate adding the flour mixture and mashed strawberries to the batter, starting and ending with flour. Mix just until combined – overmixing makes tough cakes!

Baking and Cooling

Pour that gorgeous pink-speckled batter into your prepared pan, smoothing the top with a spatula. Bake for 75-85 minutes, but start checking at 70. The cake should pull slightly from the pan’s edges, and a toothpick should come out with moist crumbs (not wet batter, but not totally clean either).

Here’s where many folks mess up – let it cool in the pan for exactly 15 minutes. Any less, and it’ll fall apart; any more, and it’ll stick. Then place a wire rack over the pan, take a deep breath, and flip with confidence! If it doesn’t release immediately, give it a gentle tap. Let it cool completely before slicing – I know it’s hard, but the flavors need time to settle.

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See those little strawberry flecks peeking through? That’s when you know you’ve done it right. The cake should be golden on the outside with a tender, buttery crumb inside. Now try to resist eating the whole thing in one sitting – I dare you!

Tips for the Best Strawberry Cream Cheese Pound Cake

After burning my fair share of cakes (and learning from every mistake), here are my can’t-live-without tips:

Room temp is non-negotiable – Cold ingredients won’t emulsify properly. Leave everything out for 2 hours, or cheat by microwaving cream cheese for 5 seconds and setting eggs in warm water.
Grease like your cake’s life depends on it – Get into every Bundt crevice with butter or cake goop. I even dust mine with flour after greasing for extra insurance.
Boost berry flavor – If strawberries are bland, swirl in 1/4 cup strawberry jam or macerate berries with sugar before mashing.
Don’t peek! That oven door stays shut for at least an hour – temperature swings cause sinking.

Follow these, and you’ll get perfect slices every time!

Strawberry Cream Cheese Pound Cake Variations

While I’m fiercely loyal to the original recipe, sometimes it’s fun to mix things up! Here are my favorite twists that still honor the cake’s soul:

Berry swap: Use raspberries instead of strawberries for a tart contrast to the sweet cream cheese. Their seeds add lovely texture too!
Citrus kick: Add a tablespoon of lemon zest to the batter for a bright pop that cuts through the richness beautifully.
Glaze it up: While perfect plain, a simple powdered sugar glaze (with a splash of strawberry juice!) makes it extra special for guests.
Nutty crunch: Fold in 1/2 cup chopped pecans or walnuts if you like some crunch in your pound cake.

Honestly though? The classic version still disappears fastest at my house!

Storing and Serving Suggestions

This cake keeps beautifully at room temperature under a cake dome for up to 3 days (if it lasts that long!). For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months – just thaw at room temperature when cravings strike. My favorite way to serve it? Still slightly warm with a dollop of fresh whipped cream and berries for breakfast (don’t judge!). It’s also heavenly with afternoon tea – the rich cake balances perfectly with Earl Grey’s bergamot notes.

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Strawberry Cream Cheese Pound Cake FAQs

Can I use frozen strawberries instead of fresh?
You can, but thaw and drain them well first! Frozen berries release extra liquid that can make your batter too wet. Pat them dry with paper towels before mashing – and maybe reduce other liquids slightly.

How do I prevent my pound cake from drying out?
Two secrets: don’t overbake (take it out when moist crumbs cling to the toothpick), and store it properly. I always wrap mine in plastic wrap once cooled – keeps it moist for days!

Can I make this cake ahead of time?
Absolutely! In fact, the flavors deepen overnight. Bake it the day before, wrap tightly at room temp, and it’ll taste even better for your event. Just don’t refrigerate – that dries it out.

Why did my cake sink in the middle?
Usually means you opened the oven door too early or didn’t cream the butter/sugar long enough. Next time, wait at least an hour before peeking, and beat that mixture until it’s pale and fluffy!

Can I use a different pan if I don’t have a Bundt?
Sure! Two loaf pans work great (reduce baking time to ~60 minutes). Just grease them well and check for doneness early. The cake won’t look as fancy, but it’ll taste just as amazing.

Nutrition Information

Just so you know, these numbers are estimates – your cake might vary slightly based on exact ingredients and strawberry sweetness. Each generous slice (about 1/12th of the cake) packs about 420 calories with 18g fat (10g saturated), 60g carbs, and 6g protein. Not exactly diet food, but oh so worth every delicious bite! Go ahead, enjoy your homemade creation – and don’t forget to share photos of your masterpiece with us! See more recipes.