Strawberry Cream Cheese Pound Cake
This Strawberry Cream Cheese Pound Cake is the perfect combination of rich buttery flavor, creamy texture, and fresh strawberries in every bite. Made with cream cheese for extra moisture and softness, this homemade pound cake has a dense yet tender crumb that feels both comforting and bakery-quality.
Finished with a sweet strawberry glaze, this beautiful loaf cake is perfect for brunch, spring gatherings, holidays, or simply enjoying with coffee or tea. The fresh strawberries add natural sweetness and bursts of flavor that make this dessert truly irresistible.
Ingredients
For the Cake
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh strawberries, chopped
For the Glaze
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons finely chopped strawberries
How to Make Strawberry Cream Cheese Pound Cake
Preheat your oven to 325°F (163°C). Grease and line a loaf pan with parchment paper for easier removal.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy. Add the sugar and continue beating until light and creamy.
Add the eggs one at a time, mixing well after each addition to create a smooth batter.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract until everything is fully combined.
Gently fold in the chopped strawberries, being careful not to overmix the batter. For best results, lightly toss the strawberries in flour before adding them to prevent sinking.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, milk, vanilla extract, and finely chopped strawberries until smooth. Drizzle the glaze generously over the cooled cake before slicing.
Tips for the Best Pound Cake
Use room temperature ingredients for a smoother batter.
Toss strawberries lightly in flour before folding them into the batter.
Do not overmix after adding the flour to keep the cake soft.
Let the cake cool completely before glazing.
Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
Why You’ll Love This Recipe
This Strawberry Cream Cheese Pound Cake is rich, moist, buttery, and packed with real strawberry flavor. The cream cheese creates an ultra-soft texture while the fresh glaze adds a beautiful sweet finish that makes every slice taste homemade and special.
Conclusion
Whether you’re baking for spring celebrations, brunch, holidays, or an everyday dessert, this Strawberry Cream Cheese Pound Cake is guaranteed to impress. Soft, moist, and loaded with strawberry flavor, it’s the kind of cake everyone will ask you to bake again.
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