Why You’ll Love This Recipe

There’s so much to love about this strawberry cream cheese pound cake. First, the combination of cream cheese and butter creates a rich, velvety texture that melts in your mouth. The addition of fresh strawberries throughout the cake adds a fruity twist, and the strawberry glaze on top gives it the perfect finishing touch. This cake is not only delicious but also beautifully fragrant, with hints of vanilla and lemon zest. Whether you’re making it for a special celebration or just because, this cake is sure to impress!

Homemade Strawberry Cream Cheese Pound Cake

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 (blend a few strawberries)
1/2 cup whole milk
1 tablespoon lemon zest (optional for extra brightness)

For the Glaze:

1 1/2 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
1 tablespoon strawberry puree (for pink color, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Oven and Pan:
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or line it with parchment paper to ensure easy removal.
Cream the Butter, Cream Cheese, and Sugar:
In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy, about 3 minutes. Gradually add the sugar and continue beating for another 3 minutes until fully incorporated.
Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until smooth.
Mix the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed to avoid overworking the batter.
Incorporate the Strawberries and Milk:
Gently fold in the chopped strawberries and strawberry puree. Slowly add the milk and mix just until combined. Be careful not to overmix to maintain a tender texture.
Bake the Cake:
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake:
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack and allow it to cool completely before glazing.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and strawberry puree (if using). Adjust the consistency by adding more cream or powdered sugar as needed.

Servings and Timing

Total Time: Approximately 1 hour 45 minutes
Servings: 10-12 slices
Bake Time: 75-85 minutes
Prep Time: 20 minutes

Variations

Vegan Option: Substitute the butter with vegan butter and use a non-dairy cream cheese. Replace the eggs with a flax egg or chia egg.
Gluten-Free: Use a gluten-free all-purpose flour blend. Ensure that the baking powder is gluten-free as well.
Add-ins: For a more complex flavor, try adding a handful of chopped nuts, such as walnuts or pecans, to the batter. You can also experiment with a bit of cinnamon or almond extract for a unique twist.

Storage/Reheating

Storage: Store leftover pound cake in an airtight container at room temperature for up to 3 days.
Reheating: To reheat, place slices in the microwave for 10-15 seconds or in a 300°F oven for about 5 minutes until warmed through.

FAQs

1. How can I make the pound cake even more moist?

To keep your pound cake moist, make sure to avoid overmixing the batter, which can lead to a dry texture. Also, ensure the cake is fully cooled before glazing to prevent the glaze from melting.

2. Can I use frozen strawberries?

Fresh strawberries are preferred, but you can use frozen strawberries if necessary. Just make sure to thaw and drain them thoroughly to avoid excess moisture in the batter.

3. Can I freeze this strawberry cream cheese pound cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw at room temperature before serving.

4. Can I use a different type of fruit?

Yes, you can substitute the strawberries with other fruits like raspberries, blueberries, or even peaches for a different flavor profile.

5. Is there a way to make the glaze thicker?

If your glaze is too runny, simply add more powdered sugar a tablespoon at a time until it reaches your desired consistency.

6. How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If the toothpick comes out wet, bake a little longer.

7. Can I use a regular cake pan instead of a bundt pan?

Yes, you can use a regular cake pan, but be sure to adjust the baking time. A bundt pan helps the cake cook more evenly, so a regular pan might need more time in the oven.

8. What type of vanilla extract should I use?

Pure vanilla extract will give you the best flavor, but imitation vanilla extract will also work if that’s what you have on hand.

9. How long should I let the cake cool before glazing it?

Let the cake cool in the pan for about 15 minutes, then remove it from the pan and allow it to cool completely before glazing to avoid melting the glaze.

10. Can I skip the glaze?

Yes, you can skip the glaze if you prefer. The cake is delicious on its own, but the glaze does add a nice touch of sweetness and extra strawberry flavor.

Conclusion

This Homemade Strawberry Cream Cheese Pound Cake is the perfect dessert for any occasion, offering a rich, moist texture with a delightful strawberry twist. Whether you’re making it for a special celebration or simply to enjoy with family, this cake is sure to be a hit. Try it today, and enjoy the sweet, fruity goodness that will leave everyone asking for seconds!