Dessert

Homemade Strawberry Cream Cheese Pound Cake Recipe

BySimon Carel February 14, 2026February 14, 2026

Introduction

This homemade strawberry cream cheese pound cake is rich, moist, and bursting with fresh strawberry flavor. Cream cheese in the batter keeps the crumb tender, making it a perfect dessert for any occasion. Whether you’re serving family or guests, this cake offers a delightful balance of sweet and tangy in every bite.

The image shows a round cake with a smooth, light pink base layer visible at the bottom, topped with a thick white glaze that drips evenly down the sides, creating long, soft ribbons. The glaze covers almost the entire cake but leaves parts of the pink base showing through near the bottom edge. There are small pieces of red fruit embedded in the pink layer around the base and a few more scattered on the white glaze at the top. The cake sits on a flat white plate, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened (room temperature)
1 package (8 oz) cream cheese, softened (room temperature)
2 ½ cups granulated sugar
6 large eggs (room temperature)
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups fresh strawberries, chopped (pat dry before chopping)
1 ½ cups powdered sugar (for glaze)
2 tablespoons cream cheese, softened (for glaze)
2 tablespoons milk (plus more as needed for glaze consistency)
1 tablespoon strawberry jam (optional, for glaze color)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly and set aside.
Step 2: In a large bowl, cream the softened butter and cream cheese together until smooth and well combined.
Step 3: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: 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. Avoid overmixing.
Step 6: Gently fold the chopped strawberries into the batter, taking care not to break them up too much.
Step 7: Pour the batter evenly into the prepared bundt pan and smooth the top.
Step 8: Bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Step 9: Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
Step 10: For the glaze, whisk together the powdered sugar, softened cream cheese, and milk until smooth. Add more milk as needed to reach a drizzling consistency. Stir in strawberry jam if you want a hint of color and extra flavor.
Step 11: Drizzle the glaze over the cooled pound cake and allow it to set before serving.

Tips & Variations

Use room temperature butter, cream cheese, and eggs to ensure a smooth, well-mixed batter.
Pat strawberries dry to prevent extra moisture from affecting the cake texture.
Toss chopped strawberries in a little flour before folding in to help prevent them from sinking.
If fresh strawberries aren’t available, use thawed and well-drained frozen strawberries.
Add a tablespoon of lemon zest to the batter for a fresh, bright twist.
For a different berry flavor, swap half the strawberries for blueberries.
Mix strawberry jam or a drop of red food coloring into the glaze for a pretty pink finish.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days to keep the cream cheese glaze fresh. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil; they keep well for up to 2 months. Thaw slices in the fridge before serving. Reheat briefly at room temperature or enjoy chilled.

How to Serve

A close-up of a sliced swirl cake resting directly on a white marbled surface, showing two main layers: a light beige cake with a soft, crumbly texture and a pink layer mixed with bits of red strawberry pieces, forming a spiral pattern inside. The whole cake is covered with a glossy, thick white and pink icing that drips down the sides and pools slightly on the surface, adding a shiny, smooth texture to the top and edges. There are small crumbs around the cake slice, enhancing its fresh and homemade look. In the background, a blurred kitchen scene with white subway tiles and metallic stove elements is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Make sure to thaw them completely and drain off any excess liquid. Pat them dry before folding into the batter to avoid adding too much moisture.

Can I bake this in a loaf pan instead of a bundt pan?

Definitely. Use two standard loaf pans and reduce the baking time to about 45–55 minutes. Start checking for doneness with a toothpick inserted in the center after 45 minutes.