The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion

The Sweetest Slice You’ll Ever Taste

Have you ever sunk your teeth into a slice of cake that made you feel like you just stepped into a strawberry field? That’s exactly what you’ll get with this Ultimate Strawberry Cream Cheese Pound Cake! It’s creamy, rich, and baked to perfection—everything you need for any occasion, whether it’s a cozy family gathering or a sunny afternoon tea with friends. Plus, it comes together in no time, so you’ll be basking in strawberry bliss in just a few easy steps.

Why Make This Recipe

So, why put a little time into baking when life is so hectic? Here are a couple of solid reasons:

• Easy Cleanup: With everything mixed in one bowl and one pan, you’ll spend more time enjoying cake and less time scrubbing dishes. 🙌
• Family-Friendly Yumminess: Kids love it, adults can’t resist it, and even your picky neighbor will be asking for seconds. Who doesn’t want a recipe that appeals to everyone?

Ingredients

You don’t need any fancy ingredients to create this culinary masterpiece — just these basics!

• 1 ½ cups unsalted butter, softened
• 1 (8 oz) block cream cheese, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• ½ teaspoon vanilla extract
• 2 tablespoons strawberry puree (optional, for flavor and color)

Directions

Let’s dive into the baking process with these simple steps:

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
3. Add the sugar and continue beating until light and well incorporated for about 3 to 5 minutes.
4. Add the eggs one at a time, mixing each in until well combined.
5. Mix in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
8. Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent them from sinking.
9. Pour the batter into the prepared pan, smoothing the top as you go.
10. Bake for 75 to 85 minutes, or until a toothpick inserted comes out clean. Check at the 75-minute mark; cover loosely with foil if it’s browning too fast.
11. Once baked, let the cake cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.
12. To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle that deliciousness over your cooled cake.

How to Make the Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion (Overview)

Baking this cake is a breeze! First, just cream the butter and cream cheese—that’s where the magic starts. Then, mix in the sugar, eggs, and vanilla, and don’t forget to whisk those dry ingredients in another bowl. Gently fold in those gorgeous strawberries—because we want them to shine in our slice! Finally, pour, bake, cool, and glaze. Boom! Cake is ready! Pro tip: Use fresh strawberries for the best texture and flavor. 🍓

How to Serve the Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion

Imagine slicing through this cake to reveal its rich creaminess and those beautiful red strawberry flecks. Serve it warm or at room temperature with a dollop of whipped cream on top, and you might win the title of “Best Host Ever!” You can also enjoy it with a cup of tea or coffee to really elevate your dessert experience. The sweet aroma will captivate anyone walking into the room!

How to Store the Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion

This cake keeps beautifully at room temperature for up to three days. Just be sure to cover it so it doesn’t dry out. Want to keep it longer? Wrap it tightly and freeze it—this cake keeps well for up to three months! When you’re ready for a slice, just thaw it at room temperature or pop it in the microwave for a few seconds. Trust me, you’ll want to savor every bite! 😉

Tips to Make the Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion

Want to make this cake even better? Here are some insider tricks:

• Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature. It really makes a difference in texture!
• Fresh vs. Frozen Strawberries: Fresh is best for flavor and texture! If you must use frozen, thaw and drain well first.
• Don’t Skip the Dusting: Lightly dusting strawberries with flour before folding them in keeps them from sinking to the bottom. Genius, right?

Variation

Feeling adventurous? You could add lemon zest for a citrusy twist or swap strawberries for blueberries for a different berry cake experience. For a vegan option, use applesauce instead of eggs and a plant-based butter substitute. Get creative and make it your own!

FAQs

1. Can I use frozen strawberries?
Yes, but be sure to thaw and drain them well to avoid excess moisture.

2. How long does this cake keep?
Keep it at room temperature for up to three days or freeze it for up to three months.

3. Can I make this ahead of time?
Absolutely! You can bake and freeze it, then glaze it just before serving for the best results.

📌 Pin this recipe for your next cozy dinner night!

Ultimate Strawberry Cream Cheese Pound Cake

A creamy, rich cake that captures the essence of fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1.5 cups unsalted butter, softened
• 8 oz block cream cheese, softened
• 2.5 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1.5 cups fresh strawberries, finely chopped lightly dusted with 1 tablespoon flour

Glaze Ingredients

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 0.5 teaspoon vanilla extract
• 2 tablespoons strawberry puree optional, for flavor and color

Instructions

 

Preparation

• Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray.
• In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
• Add the sugar and continue beating until light and well incorporated for about 3 to 5 minutes.
• Add the eggs one at a time, mixing each in until well combined.
• Mix in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined.
• Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent them from sinking.
• Pour the batter into the prepared pan, smoothing the top as you go.

Baking

• Bake for 75 to 85 minutes, or until a toothpick inserted comes out clean. Check at the 75-minute mark; cover loosely with foil if it's browning too fast.
• Once baked, let the cake cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.
• To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle that over your cooled cake.

Notes

Store the cake at room temperature for up to three days, covering it to prevent drying out. For longer storage, wrap tightly and freeze for up to three months. Thaw at room temperature or microwave for a few seconds before serving.

Keyword Bake, Cream Cheese Cake, Dessert Cake, Pound Cake, Strawberry Cake