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–+ servings
Slice of strawberry cream cheese pound cake garnished with fresh strawberries

Strawberry Cream Cheese Pound Cake

A buttery-soft pound cake folded with fresh strawberries and topped with a glossy glaze, perfect for celebrations or quiet afternoons.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Dessert, Snack
Cuisine American
Servings 10 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1.5 cups unsalted butter, softened Use real butter for best results.
  • 1 8 oz block cream cheese, softened Use full-fat for better texture.
  • 2.5 cups granulated sugar
  • 6 large eggs, room temperature Room temperature eggs mix in better.
  • 1 tablespoon vanilla extract Use for flavor.
  • 3 cups all-purpose flour Weigh if possible for accuracy.
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 cups fresh strawberries, finely chopped and lightly dusted with flour Choose ripe, fragrant strawberries.

For the Glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons milk Add more for a thinner glaze.
  • 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 with baking spray.
  • In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
  • Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • 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 ingredients, mixing just until combined.
  • Gently fold in the chopped strawberries that have been tossed with a bit of flour.
  • Pour the batter evenly into the prepared pan and smooth the top.

Baking

  • Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the cake cool in the pan for 15 to 20 minutes.
  • Carefully invert onto a wire rack to cool completely.

Making the Glaze

  • Whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth.
  • Drizzle over the cooled cake.

Notes

Store slices airtight at room temperature for up to two days. If warm weather, refrigerate or freeze to maintain freshness. Bring slices to room temperature before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 150mgFiber: 1gSugar: 25g
Keyword Baking, Cream Cheese Cake, Dessert Recipe, Pound Cake, Strawberry Cake
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