Homemade Strawberry Cream Cheese Pound Cake

Bright, fruity, rich, and buttery—this Homemade Strawberry Cream Cheese Pound Cake is the kind of dessert that turns any day into a celebration. Made with real strawberries and luscious cream cheese, this cake has a velvety crumb and irresistible flavor. Whether you’re hosting brunch, baking for a special occasion, or simply want something indulgent with your afternoon tea, this cake checks all the boxes.

Why You’ll Love This Recipe

This is not your average pound cake. Cream cheese gives it a rich, velvety texture, while pureed fresh strawberries infuse every bite with fruity sweetness. The glaze on top adds a bright finish that’s visually stunning and tastefully satisfying. It’s one of those recipes that feels fancy, yet is incredibly easy to make. Plus, it’s made with simple, wholesome ingredients you probably already have on hand.

Pure Comfort

Few things bring as much joy as a freshly baked cake cooling on the counter. The aroma of butter, sugar, and strawberries wrapping around your kitchen is the kind of comfort that instantly lifts the mood. It’s perfect as an afternoon treat, a sweet brunch addition, or a show-stopping dessert at your next gathering.

Ingredients

For the Cake

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 6 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• 1 cup strawberry puree (about 1 1/2 cups fresh strawberries blended)

For the Strawberry Glaze

• 1 cup powdered sugar
• 2 tbsp strawberry puree
• 1 tsp lemon juice (optional, for brightness)

What You Need

• Electric mixer or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Spatula
• 10-inch Bundt pan
• Toothpick or cake tester
• Wire rack for cooling

Time to Cook

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Steps to Make It

1. Preheat and Prepare Pan
   Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly. Make sure to get into all the crevices to prevent sticking.
2. Cream Butter and Cream Cheese
   In a large bowl, beat the butter and cream cheese together until smooth and creamy. This should take about 2-3 minutes on medium speed.
3. Add Sugar and Vanilla
   Gradually add the granulated sugar to the butter mixture, beating until it’s light and fluffy. Add in vanilla extract and salt.
4. Add Eggs
   Beat in the eggs one at a time, mixing well after each addition to ensure everything is incorporated evenly.
5. Add Flour
   Slowly mix in the sifted flour until just combined. Avoid overmixing to keep the cake tender.
6. Fold in Strawberry Puree
   Gently fold in the strawberry puree using a spatula. Make sure it’s evenly distributed without overworking the batter.
7. Bake
   Pour the batter into your prepared pan. Smooth the top with a spatula. Bake for 1 hour and 15 minutes, or until a toothpick inserted comes out clean.
8. Cool
   Let the cake cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely before glazing.
9. Make the Glaze
   Whisk together powdered sugar, strawberry puree, and lemon juice until smooth. Adjust the thickness by adding more sugar or puree as needed.
10. Glaze the Cake
    Drizzle glaze over the cooled cake, letting it drip naturally down the sides. Allow the glaze to set before serving.

Make It Perfect

Room temperature ingredients are key to a smooth, cohesive batter. Don’t skip sifting the flour—it keeps the texture light. Also, be sure not to overmix; you want to keep the cake moist and fluffy, not dense.

Mix It Up

Add a citrus twist with lemon zest or orange extract. Want texture? Fold in white chocolate chips or chopped pecans. For a deeper berry flavor, blend in a handful of raspberries with the strawberries.

Perfect Partners

Serve with a scoop of vanilla bean ice cream or a dollop of whipped cream. Pair with a glass of chilled rosé or a hot cup of coffee for a cozy dessert moment.

Busy Day Hero

This cake can be made ahead and stays moist for several days. Store it in an airtight container at room temperature and it’ll still taste fresh for 3–4 days—perfect for surprise guests or weekday indulgence.

Work Ahead

You can prepare the strawberry puree and glaze up to two days in advance. Store the puree in the fridge and the glaze in a covered container. The cake itself also freezes well without the glaze—just wrap tightly and freeze for up to 3 months.

Save Some For Later

Leftovers? Slice and wrap individual pieces in plastic wrap. Store in the fridge for up to 5 days or freeze for up to 3 months. A quick microwave reheat brings the magic back.

Everyone’s Happy

This cake is a crowd-pleaser for kids and adults alike. It’s sweet without being overwhelming, and the fun pink color from the strawberries makes it as beautiful as it is tasty.

Good For You Too

While it’s certainly a treat, this cake includes fresh fruit and can be made with reduced sugar or gluten-free flour substitutes without sacrificing flavor. You can also swap in low-fat cream cheese for a lighter version.

Easy Clean Up

Fewer bowls, fewer dishes—this recipe is mixed in one large bowl with simple equipment. A bundt pan makes a pretty presentation with no need for frosting or fancy layers.

Switch It Up

Want cupcakes? This recipe makes about 24. Bake at 325°F for 20–25 minutes. You can also use a loaf pan (will yield 2) or divide the batter into two 9-inch round pans and reduce bake time accordingly.

Simply Perfect

There’s nothing complicated about this cake, but the results feel gourmet. A buttery base, a subtle tang from cream cheese, and sweet strawberries make for a slice of something simply perfect.

FAQs

1. Can I use frozen strawberries?
Yes, thaw and drain them well before pureeing to avoid excess moisture.

2. Can I use a different pan?
Absolutely. Just adjust the baking time depending on the pan size and shape.

3. Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly, but it still works great.

4. Do I need to refrigerate it?
Only if the glaze is made with cream. Otherwise, store at room temperature in an airtight container.

5. Can I skip the glaze?
Definitely! The cake is delicious on its own or with powdered sugar dusted over the top.

6. How do I get the cake out of the pan cleanly?
Generously grease and flour the pan. Let the cake cool for 15 minutes before inverting.

7. Can I add food coloring?
Yes, if you want a more vibrant pink cake, a drop or two of food coloring works great.

Conclusion

Homemade Strawberry Cream Cheese Pound Cake brings all the charm of a bakery dessert into your kitchen. It’s easy enough for beginner bakers but delivers big on flavor, texture, and presentation. With a soft, dense crumb and a pretty pink glaze, it’s the kind of cake that turns a regular day into something special. Whether for a birthday, brunch, or just because—you’re going to want another slice.

Discover More Sweet Inspirations

Love the fruity richness of this cake? Then you’ll absolutely enjoy diving into more strawberry-forward desserts on Goodie Recipes! Try the indulgent Strawberry Chocolate Layer Cake for a decadent pairing of cocoa and berries, or whip up a batch of Crispy Strawberry Cheesecake Wontons for a playful treat. If you’re in the mood for something elegant yet simple, the Balsamic Strawberry Caprese is a refreshing twist on a classic. Need a fruit base for sauces or fillings? The Strawberry Puree Recipe is a must-have. And don’t miss the festive Easter Jello Cookies—bright, chewy, and perfect for any occasion. Each of these complements the charm of your pound cake beautifully.

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