Rich, buttery pound cake with cream cheese and fresh strawberries, topped with a sweet glaze for the perfect fruity indulgence!

Why You’ll Love This Recipe

Moist and tender with a rich cream cheese base.
Fresh strawberries add natural sweetness and a burst of flavor.
Beautiful presentation with a simple strawberry glaze.
Perfect for brunch, dessert, or gifting.
Holds well for several days, staying soft and flavorful.

Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 2 1/2 cups granulated sugar

• 6 large eggs, room temperature

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour, sifted

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 2 cups fresh strawberries, finely chopped

• 1/4 cup strawberry puree

• 1/2 cup whole milk

• 1 tablespoon lemon zest (optional)

For the Glaze

• 1 1/2 cups powdered sugar

• 2 tablespoons heavy cream or milk

• 1 teaspoon vanilla extract

• 1 tablespoon strawberry puree (optional)

Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Kcal: ~420 per serving

Directions

Step 1: Prepare Oven and Pan

Preheat oven to 325°F (163°C) and grease/flour a bundt pan.

Step 2: Cream Butter and Cream Cheese

Beat butter and cream cheese until fluffy, about 3 minutes. Gradually add sugar and beat 3 more minutes.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each, then stir in vanilla extract.

Step 4: Combine Dry Ingredients

Sift flour, salt, and baking powder together. Add gradually to wet mixture, mixing on low speed.

Step 5: Fold in Strawberries and Milk

Fold in chopped strawberries and strawberry puree. Stir in milk just until combined.

Step 6: Bake the Cake

Pour batter into prepared pan and bake 75–85 minutes, until a toothpick comes out clean.

Step 7: Cool the Cake

Cool 15 minutes in pan, then invert onto a wire rack to cool completely.

Step 8: Prepare the Glaze

Whisk powdered sugar, cream, vanilla, and strawberry puree for glaze. Adjust consistency if needed.

Step 9: Glaze and Serve

Drizzle glaze over cooled cake, let set 10 minutes, then slice and serve.

Tips & Variations

• For extra strawberry flavor, fold in small chunks of freeze-dried strawberries.

• Add lemon zest for a subtle citrus note that complements the strawberries.

• Store cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.

• For a lighter glaze, reduce powdered sugar slightly or increase strawberry puree.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, thaw and drain them well to avoid extra moisture in the batter.

Can I make this cake ahead of time?
Yes, bake the cake, cool completely, and glaze just before serving.

Can I use a loaf pan instead of a bundt pan?
Yes, bake for 10–15 minutes longer and check doneness with a toothpick.

Can I substitute cream cheese with mascarpone?
Yes, mascarpone works for a slightly richer, smoother texture.

Final Thoughts

This Strawberry Cream Cheese Pound Cake is a show-stopping dessert with minimal fuss. Its tender crumb, fruity sweetness, and luscious glaze make it perfect for special occasions or simply treating yourself. Every slice is a bite of springtime joy!