Strawberry Cream Cheese Pound Cake is a rich, buttery dessert with a moist and dense crumb, perfectly balanced by the tangy sweetness of strawberries and cream cheese. This indulgent treat combines the best of both worlds—classic Southern pound cake texture and fruity freshness—making it ideal for brunches, tea parties, birthdays, or any occasion that calls for something both homey and luxurious. The thick, velvety batter creates a cake that’s satisfying yet delicate, while the addition of strawberries offers a refreshing twist. Often topped with a strawberry glaze or dusted with powdered sugar, this cake is as visually appealing as it is delicious, bringing elegance and nostalgia together in one slice. The history of pound cake can be traced back to 18th-century Europe, where it was traditionally made using a pound each of flour, sugar, butter, and eggs, hence the name. Over the years, the recipe evolved and traveled across continents, becoming especially beloved in the Southern United States. Cream cheese, first developed in the 1870s in New York, later became a popular ingredient in American baking, known for adding richness and tenderness to baked goods. The idea of combining strawberries and cream cheese into a pound cake likely originated from the popularity of strawberry shortcake and cheesecake, bringing together classic American dessert elements in one cohesive recipe.
The ingredients breakdown includes unsalted butter and full-fat cream cheese as the rich base that creates the cake’s signature velvety texture. Granulated sugar adds sweetness and helps aerate the batter when creamed with butter and cream cheese. Eggs provide structure, moisture, and richness, while all-purpose flour acts as the cake’s foundational ingredient. A small amount of baking powder may be used to help with leavening, although many traditional pound cakes rely solely on eggs for lift. Salt enhances overall flavor, and vanilla extract adds aromatic depth. Fresh strawberries, finely chopped or lightly pureed, bring natural sweetness, moisture, and a beautiful pink hue to the cake. Optional additions include strawberry extract for extra berry flavor or lemon zest to enhance brightness and balance the richness.
The step-by-step recipe begins by preheating the oven to 325°F and greasing a bundt pan or loaf pan thoroughly, dusting with flour to prevent sticking. Start by creaming the butter and cream cheese together using a hand or stand mixer until smooth and fluffy. Add the sugar gradually, continuing to beat until the mixture is light and airy, which typically takes 4 to 5 minutes. Then, add eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, salt, and baking powder if using. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Gently fold in the chopped or pureed strawberries, taking care not to overmix. Transfer the batter into the prepared pan, smoothing the top with a spatula. Bake for 70 to 85 minutes, depending on your oven and pan type, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely. For added flair, top with a strawberry glaze made from powdered sugar and fresh strawberry puree, or simply dust with powdered sugar.
Tips for the perfect Strawberry Cream Cheese Pound Cake include ensuring all ingredients are at room temperature to create a smooth, lump-free batter and proper emulsion. Cream the butter, cream cheese, and sugar thoroughly to introduce air into the batter, which results in a lighter texture. Avoid overmixing once the flour is added, as this can create a dense, tough crumb. Use ripe, sweet strawberries for the best flavor, and lightly toss them in flour before folding into the batter to prevent them from sinking. A metal bundt pan works best for even baking, and checking for doneness at multiple spots with a skewer ensures the cake is fully baked. Allowing the cake to cool completely before slicing helps it set and improves both texture and flavor.
Variations and customizations make this cake highly adaptable: you can add white chocolate chips or chunks for extra richness, swirl in a bit of strawberry jam for visual appeal and concentrated flavor, or incorporate other berries like raspberries or blueberries for a mixed berry twist. For a lemony version, add fresh lemon juice and zest to the batter and pair with a lemon glaze. If you prefer a lighter cake, try using part Greek yogurt in place of some cream cheese. A chocolate glaze or ganache topping adds decadence, while a streusel layer in the middle of the cake offers a crunchy surprise. You can also make this recipe into muffins or mini bundt cakes for individual servings, adjusting the baking time accordingly.
Health considerations and nutritional value depend on portion size and ingredient choices. While this cake is undeniably rich and indulgent, it does contain some benefits thanks to the strawberries, which offer vitamin C, fiber, and antioxidants. Cream cheese provides calcium and protein, although it also adds saturated fat. Using unsalted butter helps control sodium levels, and reducing sugar slightly can lessen the calorie content without sacrificing too much sweetness. Substituting part of the all-purpose flour with whole wheat pastry flour adds fiber and nutrients, while using a plant-based cream cheese and butter can make it dairy-free. Moderation is key with any pound cake, and enjoying a slice alongside a cup of tea or fresh fruit can make it a balanced and satisfying treat.
FAQs for Strawberry Cream Cheese Pound Cake include: Can I use frozen strawberries? Yes, but thaw and drain them thoroughly before incorporating to prevent excess moisture. Can I make this cake ahead of time? Absolutely—it actually tastes better the next day as the flavors meld; just wrap tightly and store in the fridge. How should I store the cake? It keeps well covered in the refrigerator for up to 5-6 days and can be frozen for up to 3 months. Can I use low-fat cream cheese? Full-fat cream cheese gives the best texture, but low-fat may be used with slightly different results. How do I prevent the cake from sticking? Grease and flour the pan well, or use a baking spray with flour. Can I use a loaf pan instead of a bundt? Yes, though you may need to divide the batter into two loaf pans and adjust baking times. Why is my cake dense? It could be due to overmixing the flour, cold ingredients, or not creaming the butter and sugar long enough.
Strawberry Cream Cheese Pound Cake
Ingredients
- 2 cups granulated white sugar
- 1 cup plus 2 teaspoons unsalted butter, softened
- 8 ounces nonfat cream cheese softened
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 6 large eggs room temperature
- 3 cups sifted all-purpose flour
- 2 cups muddled strawberries
- 1 teaspoon vanilla sugar
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a fluted tube pan, such as a Bundt pan.
- In a large mixing bowl, beat together the sugar, 1 cup plus 2 teaspoons of softened butter, and the cream cheese until the mixture becomes light and fluffy, about 3 minutes. Add in the vanilla extract and salt, mixing until fully incorporated. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Gradually add the sifted flour, one cup at a time, mixing just until the flour is combined—avoid overmixing. Gently fold in the muddled strawberries. Pour the batter into the prepared pan and lightly sprinkle the vanilla sugar over the top.
- Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and place it on a wire rack to cool for 5 to 10 minutes. Carefully invert the cake onto a serving plate or another rack and allow it to cool completely before serving.