This luscious pound cake is a celebration of creamy richness and fruity brightness. It combines velvety cream cheese, buttery pound cake texture, and fresh strawberries in a showstopping Bundt cake that’s perfect for spring gatherings, birthdays, or cozy weekend baking. The cream cheese adds moisture and tang, while the strawberries bring bursts of sweetness and color. Finished with a strawberry glaze or cream cheese frosting, this cake is as beautiful as it is indulgent—dense, moist, and absolutely irresistible.
Ingredients
For the Cake:
- 1½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups granulated sugar
- 6 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp salt
- 1 cup fresh strawberries, finely chopped and patted dry
Optional Strawberry Glaze:
- 1 cup powdered sugar
- 2–3 tbsp strawberry purée (blend fresh strawberries until smooth)
- ½ tsp vanilla extract
👩🍳 Instructions
Step 1: Prep the Pan and Oven
Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch Bundt pan, making sure to coat all the crevices. This ensures the cake releases cleanly and maintains its elegant shape.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy—about 3 minutes. This creamy base is key to the cake’s rich texture.
Step 3: Add Sugar and Eggs
Gradually add the sugar, beating until light and airy. Then add the eggs one at a time, mixing well after each addition. This step builds structure and ensures a smooth batter.
Step 4: Incorporate Vanilla and Dry Ingredients
Stir in the vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
Step 5: Fold in the Strawberries
Gently fold in the chopped strawberries using a spatula. Make sure they’re evenly distributed but don’t overmix—this helps preserve the cake’s light texture and prevents streaking.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Unmold
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. This resting period helps the cake set and prevents it from breaking.
Step 8: Make the Glaze (Optional)
In a small bowl, whisk together powdered sugar, strawberry purée, and vanilla extract until smooth. Adjust consistency with more purée or sugar as needed. Drizzle over the cooled cake for a glossy, fruity finish.
🍽️ Tips & Variations
- Extra Strawberry Flavor: Add ½ tsp strawberry extract to the batter or glaze.
- Citrus Twist: Mix in 1 tsp lemon zest for brightness.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Berry Swap: Try raspberries or blueberries for a seasonal variation.
- Cream Cheese Frosting: Replace glaze with a tangy cream cheese frosting for extra indulgence.
🧊 Storage & Serving
- Room Temp: Store covered for up to 3 days.
- Refrigerate: Keeps well for 1 week in the fridge.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight and glaze before serving.
- Serve With: Whipped cream, fresh berries, or vanilla ice cream.
This Homemade Strawberry Cream Cheese Pound Cake is a dreamy blend of comfort and elegance, perfect for any occasion. Want to try a tropical mango swirl or sugar-free version next? I’ve got ideas that’ll keep your baking adventures deliciously inspired.