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Strawberry Cream Cheese Pound Cake Recipe

Strawberry Cream Cheese Pound Cake Recipe

This Strawberry Cream Cheese Pound Cake is rich, buttery, and ultra-moist with bursts of juicy strawberries in every bite. The cream cheese adds an extra layer of tenderness and richness to this classic dessert, making it a showstopping treat for spring, summer, or any special occasion. Easy to bake and perfect for sharing!

  • Total Time: ~1 hour 40 minutes
  • Yield: 12–14 servings

Ingredients

  • 1 ½ cups (3 sticks) unsalted butter, softened

  • 1 (8 oz) block cream cheese, softened

  • 2 ½ cups granulated sugar

  • 6 large eggs, room temperature

  • 2 tsp vanilla extract

  • 3 cups all-purpose flour, sifted

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 ½ cups chopped fresh strawberries

  • 1 tbsp flour (for coating strawberries)

Instructions

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

  2. In a large mixing bowl, cream together butter and cream cheese until smooth.

  3. Add sugar and beat until light and fluffy, about 3–5 minutes.

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

  5. Mix in vanilla extract.

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

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

  8. Toss chopped strawberries with 1 tbsp flour (to prevent sinking) and fold into the batter.

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

  10. Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean.

  11. Cool in pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

  12. Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.

 

Notes

 

  • Use fresh, firm strawberries for best results.

  • Don’t overmix the batter once you add the flour — this keeps the cake tender.

  • Can be made a day ahead and tastes even better the next day.

  • Store covered at room temperature for 2–3 days, or refrigerate for longer shelf life.

  • Author: Hailee Nova
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 115mg

Keywords: strawberry pound cake, cream cheese pound cake, easy strawberry cake, moist bundt cake