Heavenly Strawberry Cream Cheese Pound Cake Recipe

Let me tell you about the most heavenly Strawberry Cream Cheese Pound Cake you'll ever taste - it's like biting into a cloud of strawberry dreams! The secret? A perfect marriage of tangy cream cheese and sweet strawberry puree that keeps every slice unbelievably moist. When I pull this beauty from the oven, the whole house smells like a summer berry patch, and that first forkful reveals a tender crumb that practically melts in your mouth. Trust me, once you try this version, you'll never go back to plain pound cake again.

What I love most about this recipe is how effortlessly fancy it feels while being surprisingly simple to make. Whether it's for brunch with friends, a birthday celebration, or just because it's Tuesday, this Strawberry Cream Cheese Pound Cake always steals the show. After twenty years of baking professionally (and feeding my very opinionated family), I've perfected the balance of flavors and textures - just enough strawberry to shine through without overpowering, and that cream cheese richness that makes every bite feel special. It's the kind of recipe that'll have people begging you for the secret!

Why You’ll Love This Strawberry Cream Cheese Pound Cake

Let me count the ways this cake will steal your heart (and probably your diet resolutions)! Here's why this Strawberry Cream Cheese Pound Cake has become my most-requested recipe:

• Moist doesn't even begin to describe it - the strawberry puree and cream cheese team up to create a texture so tender, you'll swear it melts on your tongue
• Perfectly balanced sweetness - the tangy cream cheese cuts through the berry sweetness so each bite sings without being cloying
• Shockingly easy to make - no fancy techniques here, just good old-fashioned creaming and mixing (your stand mixer does most of the work!)
• Instant crowd-pleaser - I've yet to meet anyone who can resist that gorgeous pink hue and heavenly strawberry aroma wafting from the kitchen

Seriously, this cake checks all the boxes - beautiful, delicious, and foolproof enough for baking beginners. What's not to love?

Ingredients for Strawberry Cream Cheese Pound Cake

Let me walk you through the dream team of ingredients that make this Strawberry Cream Cheese Pound Cake pure magic. I've learned through plenty of trial and error that quality and preparation matter - so pay attention to those little notes!

For the Cake:

• 1 lb fresh strawberries - washed, hulled, and at peak ripeness (trust me, the flavor difference is worth it!)
• ½ cup granulated sugar - for macerating those berries into submission
• 8 oz cream cheese - room temperature (don't even think about cold cream cheese)
• 1½ cups (3 sticks) salted butter - room temperature and slightly softened
• 3 cups granulated sugar - measured precisely (I use the scoop-and-level method)
• 1 tablespoon vanilla extract - the good stuff, not imitation
• ½ teaspoon lemon extract - secret weapon for bright flavors
• 6 large eggs - room temperature (cold eggs will break our perfect emulsion)
• ⅓ cup whole milk - none of that skim milk business here
• 3 cups all-purpose flour - spooned and leveled, never packed!
• ½ teaspoon salt - balances all that sweetness
• ½ teaspoon baking soda - just enough lift without making it crumbly
• 1-2 tablespoons strawberry extract - boosts that berry flavor
• 25 drops liquid red food coloring - for that gorgeous pink blush

For the Glaze:

• 4 oz cream cheese - yes, more cream cheese, because why not?
• 3 cups powdered sugar - sifted to avoid lumps
• 3-4 tablespoons whole milk - adjust for your perfect drizzling consistency
• ½ teaspoon vanilla extract - rounds out the flavors
• ½ teaspoon strawberry extract - ties everything together
• ⅛ teaspoon salt - cuts the sweetness

Ingredient Notes & Substitutions

Okay, let's talk swaps and tips! Frozen strawberries work in a pinch - just thaw and drain well first. Want less sugar? You can reduce it slightly, but don't go wild - sugar affects texture too. Gluten-free flour blends can work, but stick to a 1:1 baking blend.

Most important warning? Don't overmix the batter! Once you add the flour, mix just until combined - overworking it leads to tough cake. And yes, room temperature ingredients really do make all the difference in getting that perfect, velvety batter.

How to Make Strawberry Cream Cheese Pound Cake

Alright, let's get baking! I'll walk you through each step of making this glorious Strawberry Cream Cheese Pound Cake. Follow these instructions carefully, and you'll have a showstopper dessert that looks as incredible as it tastes.

Step 1: Prepare the Strawberry Puree

First things first - let's make that luscious strawberry puree! Toss your hulled strawberries and ½ cup sugar into a blender and let it rip until completely smooth. I sometimes strain out the seeds for a more refined texture (especially if I'm making this for a fancy event), but leaving them in gives a nice rustic touch. The puree will smell heavenly already - try not to eat it all with a spoon!

Step 2: Cream Butter, Cream Cheese, and Sugar

Now for the magic trick - creaming! In your stand mixer, beat the room temperature butter and cream cheese until they're best friends. Then gradually add the sugar and beat for a good 3-4 minutes until pale and fluffy. This step is CRUCIAL - don't rush it! That air we're incorporating is what gives our Strawberry Cream Cheese Pound Cake its dreamy texture.

Step 3: Bake and Cool the Cake

Pour that beautiful pink batter into your prepared Bundt pan (I give mine a good tap on the counter to remove air bubbles). Bake at 325°F for about 75-90 minutes - start checking at 75 with a toothpick. When it comes out with just a few moist crumbs, it's done! Let it cool in the pan for 15 minutes, then transfer to a wire rack. Resist cutting into it while warm - patience rewards you with perfect slices.

Step 4: Make the Strawberry Glaze

While the cake cools, whip up that luscious glaze. Beat the cream cheese until smooth, then gradually add powdered sugar and milk until you reach a thick but pourable consistency. Stir in the extracts and salt - taste as you go! When the cake is completely cool, drizzle that gorgeous glaze artfully over the top. The contrast between the pink cake and white glaze is simply stunning.

Tips for the Best Strawberry Cream Cheese Pound Cake

After making this cake more times than I can count (and yes, eating my share of "test batches"), here are my hard-earned secrets for Strawberry Cream Cheese Pound Cake perfection:

• Flour measuring matters! Spoon flour into your measuring cup and level it off - packing it down leads to dry, dense cake. My grandma's old metal scoop is my trusty sidekick for this.
• Watch that oven like a hawk - overbaking is the enemy of moist pound cake. Start checking at 75 minutes, and remember the toothpick should have just a few moist crumbs, not be clean.
• Gel food coloring works wonders if you want vibrant pink color without adding extra liquid. Just a tiny dab gives that gorgeous berry hue.
• Room temp is non-negotiable - cold ingredients don't incorporate properly. I set everything out 2 hours before baking.

Follow these tips, and you'll be the proud creator of the most heavenly Strawberry Cream Cheese Pound Cake ever!

Serving and Storing Strawberry Cream Cheese Pound Cake

Oh, the joy of presenting this beauty! I love serving my Strawberry Cream Cheese Pound Cake with a cloud of freshly whipped cream and a handful of sliced strawberries - it makes the whole thing look like it came straight from a fancy bakery. For extra pizzazz, dust with powdered sugar right before serving.

Storage is easy - just cover it loosely with plastic wrap or a cake dome at room temperature for up to 3 days (if it lasts that long!). The glaze helps keep it moist, but if your kitchen runs hot, pop it in the fridge after day one. Pro tip: slice leftovers and freeze them individually - they make the best midnight snacks!

Strawberry Cream Cheese Pound Cake FAQs

I've gotten so many questions about this recipe over the years - let me share the answers to the most common ones!

Can I freeze Strawberry Cream Cheese Pound Cake?
Absolutely! Just skip the glaze before freezing - wrap cooled cake tightly in plastic wrap, then foil. It'll keep beautifully for up to 3 months. Thaw overnight in the fridge, then add glaze when ready to serve.

Why did my cake sink in the middle?
Oh honey, we've all been there! Usually it's either underbaking (that toothpick test is crucial) or overmixing the batter after adding flour. Next time, mix just until combined and make sure your oven temp is accurate with an oven thermometer.

Can I substitute yogurt for cream cheese?
I wouldn't recommend it - cream cheese gives that signature richness and structure. Yogurt makes the batter too thin and changes the texture completely. If you must substitute, mascarpone is your best bet.

How do I know when it's done baking?
The toothpick should have a few moist crumbs - not wet batter, but not completely clean either. The edges will pull slightly from the pan, and the top should spring back when gently pressed.

Nutritional Information

Just so you know what you're indulging in (because let's be real - you're going to indulge!), here's the scoop on our Strawberry Cream Cheese Pound Cake nutrition. Remember, these are estimates - actual values can vary based on your specific ingredients and how generously you slice it!

• Serving Size: 1 slice (about 1/12 of cake)
• Calories: 520
• Sugar: 45g
• Fat: 25g (15g saturated)
• Protein: 6g

It's a special occasion kind of treat - but oh, so worth every delicious bite!

Share Your Strawberry Cream Cheese Pound Cake

I'd love to see your beautiful creations! Tag me in your photos when you make this Strawberry Cream Cheese Pound Cake - nothing makes me happier than seeing others enjoy this recipe as much as I do. Happy baking!

Print