Introduction

The Ultimate Strawberry Cream Cheese Pound Cake is a rich, moist dessert bursting with fresh strawberry flavor and a luscious cream cheese base. Perfect for special occasions or an indulgent treat, this cake is sure to impress with its tender crumb and optional strawberry glaze.

A round bundt cake with a golden brown base layer and visible slices of red strawberries embedded around its sides. A thick, smooth, white glaze generously drips down over the top and sides of the cake, partially covering the strawberries and pooling slightly at the base. The cake sits on a white plate with a decorative black floral pattern on a white marbled textured surface. Fresh red strawberries are scattered at the base of the cake stand and a plant with green leaves is softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
For the glaze (optional):

1 cup powdered sugar
1 to 2 tablespoons milk
½ teaspoon vanilla extract
2 tablespoons strawberry puree (optional, for flavor and color)

Instructions

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

Tips & Variations

Make sure the butter, cream cheese, and eggs are at room temperature to achieve a smooth, creamy batter.
Lightly dusting the strawberries with flour keeps them from sinking to the bottom of the cake.
For a different flavor, substitute fresh strawberries with raspberries or blueberries.
If you prefer, skip the glaze and dust the cake with powdered sugar for a simpler finish.

Storage

Store the pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze wrapped well for up to 3 months. Reheat slices gently in the microwave for 10-15 seconds or warm in a low oven.

How to Serve

A round bundt cake with a golden brown base and light yellow inside, decorated with sliced red strawberries pressed into the sides visible all around the cake in a single layer. Thick, creamy white glaze drips evenly down the cake from the top, covering the strawberries and pooling slightly at the bottom. The cake sits on a white plate with a black decorative pattern around the edge, placed on a metal cake stand with a white base. Several whole strawberries surround the stand on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for this recipe to maintain the cake’s texture and prevent excess moisture. If using frozen, thaw and drain them well before folding into the batter.

What type of pan should I use?

A 10-inch bundt or tube pan works best to ensure even baking and a beautiful shape, but a regular loaf pan can be used if you adjust baking time accordingly.