Name: Homemade Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups fresh strawberries, chopped; 1 tablespoon lemon juice; 1 1/2 cups unsalted butter, softened; 1 (8 oz) package cream cheese, softened; 2 1/2 cups granulated sugar; 6 large eggs, room temperature; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons vanilla extract; Optional: powdered sugar or glaze for topping

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Lusciously moist and dense, this Homemade Strawberry Cream Cheese Pound Cake is bursting with fresh strawberries and rich cream cheese flavor. I love how it’s perfectly sweet with a tender crumb, making it an irresistible dessert for spring and summer gatherings.

Ingredients

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

1 ½ cups fresh strawberries, chopped

1 tablespoon lemon juice

1 ½ cups unsalted butter, softened

1 (8 oz) package cream cheese, softened

2 ½ cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

2 teaspoons vanilla extract

Optional: powdered sugar or glaze for topping

Directions

Preheat oven to 325°F (163°C). Grease and flour a bundt pan or 10-inch tube pan.

In a small bowl, toss chopped strawberries with lemon juice and set aside.

In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.

Gradually add sugar and beat until light and airy, about 3–5 minutes.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the vanilla extract and gently stir in the strawberries.

Pour batter evenly into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Let cake cool in pan for 15–20 minutes before transferring to a wire rack to cool completely.

Dust with powdered sugar or drizzle with a simple glaze if desired.

Servings and timing

This recipe makes 12 servings. The preparation time is about 20 minutes, baking time is 75 minutes, and the total time is roughly 1 hour 35 minutes. Each slice comes in at around 420 calories, making it a satisfying dessert portion.

Variations

I sometimes swap strawberries for raspberries or blueberries for a different fruity twist.

For a more decadent finish, I drizzle the cooled cake with a cream cheese glaze instead of powdered sugar.

Adding a touch of almond extract along with the vanilla gives the cake a delightful nutty note.

If I want extra texture, I fold in a handful of white chocolate chips with the strawberries.

Storage/Reheating

I keep leftovers covered at room temperature for up to 2 days. For longer storage, I refrigerate the cake for up to 5 days, making sure it’s well wrapped to stay moist. I can also freeze slices for up to 2 months—just thaw them at room temperature before serving. If I prefer it slightly warm, I reheat individual slices in the microwave for 10–15 seconds.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but I recommend thawing and draining them well to avoid excess moisture in the batter.

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

Absolutely. I divide the batter between two standard loaf pans and adjust the baking time to around 60–65 minutes.

Do I have to use cream cheese?

The cream cheese is what makes this cake extra rich and moist, but if I want a lighter version, I could use mascarpone or even Greek yogurt for a different texture.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, the cake is ready.

Can I make this cake ahead of time?

Yes, I actually find the flavor improves the next day as the cake sets. I simply bake it a day ahead and store it tightly wrapped.

Conclusion

This Homemade Strawberry Cream Cheese Pound Cake is one of my favorite desserts to make when I want something rich yet fresh. I love the balance of buttery pound cake, tangy cream cheese, and juicy strawberries—it’s always a hit at gatherings. Whether I serve it plain, with powdered sugar, or dressed up with a glaze, this cake never disappoints.

Recipe:

Homemade Strawberry Cream Cheese Pound Cake

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Strawberry Cream Cheese Pound Cake is moist, dense, and packed with fresh strawberries and rich cream cheese flavor. Perfectly sweet with a tender crumb, it's an ideal dessert for spring and summer gatherings.

Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt pan or 10-inch tube pan.
In a small bowl, toss chopped strawberries with lemon juice and set aside.
In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
Gradually add sugar and beat until light and airy, about 3–5 minutes.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the vanilla extract and gently stir in the strawberries.
Pour batter evenly into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 15–20 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar or drizzle with a simple glaze if desired.