Name: Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups unsalted butter, softened; 1 (8 ounce) package cream cheese, softened; 3 cups white sugar; 6 large eggs; 3 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2 cups fresh strawberries, diced and patted dry; 2 tablespoons all-purpose flour (for coating strawberries)

A rich and velvety pound cake swirled with luscious cream cheese and sweet strawberries, this dessert brings a luxurious touch to any occasion. I love baking this for spring gatherings, afternoon tea, or when I’m just craving something fruity and indulgent. It’s moist, flavorful, and full of creamy, berry goodness in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups unsalted butter, softened

1 (8 ounce) package cream cheese, softened

3 cups white sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups fresh strawberries, diced and patted dry

2 tablespoons all-purpose flour (for coating strawberries)

Directions

I preheat the oven to 325°F (163°C), then grease and flour a 10-inch Bundt or tube pan.

In a large bowl, I cream together the butter and cream cheese until completely smooth.

I gradually add the sugar, beating the mixture until it’s light and fluffy.

Then, I add the eggs one at a time, making sure each one is fully incorporated before adding the next.

I stir in the vanilla extract.

In a separate bowl, I sift the flour and salt together, then slowly add this dry mixture to the wet ingredients, mixing just until everything comes together.

I toss the diced strawberries with a little flour to help them stay evenly distributed, then gently fold them into the batter.

I pour the batter into the prepared pan and smooth the top.

It bakes for 80–90 minutes, or until a toothpick inserted into the center comes out clean.

I let the cake cool in the pan for about 10–15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

Servings: 12 slices

Prep Time: 20 minutes

Cook Time: 85 minutes

Total Time: 1 hour 45 minutes

Calories: Approximately 480 kcal per serving

Variations

I sometimes use raspberries or blueberries instead of strawberries for a different fruity twist.

For extra tang, I’ve added a teaspoon of lemon zest to the batter—perfect for summer vibes.

A drizzle of simple powdered sugar glaze on top makes it even more elegant for events.

I’ve also swapped vanilla extract with almond extract for a nuttier flavor.

Want to skip the fruit? The base cream cheese pound cake is delicious all on its own.

Storage/Reheating

Once cooled, I wrap leftovers tightly in plastic wrap or store slices in an airtight container. It keeps well at room temperature for 2 days, or in the fridge for up to 5 days. If I want to reheat a slice, I pop it in the microwave for about 15–20 seconds to bring back that fresh-from-the-oven feel. This cake also freezes beautifully—just wrap tightly and store for up to 2 months.

FAQs

What’s the best way to keep strawberries from sinking in the batter?

I toss them in a bit of flour before folding them into the batter. This helps them stay suspended as the cake bakes.

Can I use frozen strawberries instead of fresh?

I prefer fresh for the best texture, but if I use frozen, I make sure they’re thawed and well-drained before adding them to the batter.

Is this cake good for making ahead?

Yes, it tastes even better the next day. I often bake it the night before a gathering and let it sit overnight (covered) at room temperature.

Can I bake this in loaf pans instead of a Bundt pan?

Absolutely. I divide the batter into two greased loaf pans and reduce the baking time to around 60–70 minutes, checking with a toothpick for doneness.

What frosting or glaze goes well with this cake?

A simple vanilla glaze or cream cheese icing pairs beautifully, but I also love it plain with a dusting of powdered sugar.

Conclusion

This strawberry cream cheese pound cake is one of those recipes I return to over and over—it’s classic, comforting, and bursting with real flavor. Whether I’m serving it at a brunch, gifting it to a friend, or just slicing a piece for myself, it never disappoints. It’s a beautiful blend of rich creaminess and fresh berry goodness that always feels like a treat.

📖 Recipe:

Strawberry Cream Cheese Pound Cake

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Author: Sophia
Total Time: 1 hour 45 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A rich and velvety pound cake swirled with luscious cream cheese and sweet strawberries. Moist, flavorful, and perfect for gatherings or indulgent treats.