Name: Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1 cup unsalted butter (softened); 8 oz cream cheese (softened); 2½ cups granulated sugar; 4 large eggs (room temperature); 1 tablespoon vanilla extract; 3 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup milk; 1 cup finely chopped fresh strawberries; 1 tablespoon flour (to toss strawberries); 1 cup powdered sugar (for glaze); 2 –3 tablespoons strawberry puree or milk (for glaze); ½ teaspoon vanilla extract (for glaze)

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Rich, buttery, and ultra-moist, this Strawberry Cream Cheese Pound Cake is a delightful treat bursting with the fresh, natural flavor of ripe strawberries. Thanks to the addition of smooth cream cheese, the crumb stays tender and luscious, making it perfect for dessert, a special brunch, or pairing with your afternoon coffee or tea.

Whether you enjoy it glazed with strawberry sweetness or plain to savor its creamy texture, this pound cake will quickly become a favorite. The gently folded fresh strawberries ensure every bite offers juicy bursts of berry goodness throughout the golden cake.

Why You’ll Love This Recipe

Ultra-moist texture from cream cheese and butter for a melt-in-your-mouth crumb.
Real fresh strawberries folded in for natural sweetness and juicy bursts.
Easy to prepare with simple ingredients and versatile to serve any time of day.

Ingredients

Unsalted butter: 1 cup of softened unsalted butter creates a rich, creamy base enhancing moistness and flavor.
Cream cheese: 8 oz of softened cream cheese adds moisture and tenderness, contributing to the cake’s ultra-soft crumb.
Granulated sugar: 2½ cups ensure sweetness and help achieve a light, fluffy texture.
Large eggs: 4 room temperature eggs bind ingredients and provide structure for a tender cake.
Vanilla extract: 1 tablespoon adds a warm, aromatic depth to complement the strawberry flavor.
All-purpose flour: 3 cups serve as the main structure, balancing the cake’s density and softness.
Baking powder: ½ teaspoon leavens gently to yield a perfectly risen pound cake.
Salt: ½ teaspoon enhances sweetness and balances the flavors perfectly.
Milk: ½ cup provides extra moisture for a smooth, tender crumb.
Fresh strawberries: 1 cup finely chopped and tossed with 1 tablespoon flour to prevent sinking and maintain even distribution in batter.
Flour for strawberries: 1 tablespoon used specifically to coat the strawberries so they stay suspended in the cake batter.
Powdered sugar (optional): 1 cup for the glaze to add a sweet finishing touch.
Strawberry puree or milk (optional): 2–3 tablespoons to thin glaze with natural berry flavor or creaminess.
Vanilla extract (optional): ½ teaspoon to flavor the glaze subtly enhancing the cake’s taste.

Instructions

Preheat the Oven and Prepare the Pan: Set your oven to 325°F (165°C) to ensure even, slow baking that keeps the pound cake moist. Grease and flour a loaf or bundt pan to prevent sticking and achieve clean removal.
Cream Butter and Cream Cheese: In a large bowl, beat softened butter and cream cheese together until smooth and fluffy. This step is essential to develop a creamy base that will trap air and help the cake rise evenly.
Add Sugar and Eggs: Beat in the granulated sugar and continue mixing for 3 to 4 minutes until the mixture lightens in color and becomes airy. Then, add eggs one at a time, mixing well between each addition to ensure incorporation and stable batter.
Incorporate Vanilla Extract: Mix in vanilla extract to infuse the batter with rich aroma and warmth, enhancing the strawberry flavor in the finished cake.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This helps ensure these components are evenly distributed and prevents lumps in the batter.
Alternately Add Dry Ingredients and Milk: Add the dry ingredients alternately with milk into the wet mixture, beginning and ending with the flour mixture. Mix gently and just until combined to avoid overworking the batter which can result in a dense cake.
Toss and Fold in Strawberries: Coat chopped fresh strawberries with a tablespoon of flour to prevent them from sinking. Gently fold the strawberries into the batter, distributing them evenly without breaking them down.
Pour Batter into Pan: Transfer batter to the prepared pan and smooth the top with a spatula for even baking and an appealing finish. This helps achieve a uniform crumb and shape.
Bake Until Golden and Tested: Bake loaf cake for 55 to 60 minutes, or bundt cake for 70 to 80 minutes, until a toothpick inserted comes out clean. This slow baking ensures a moist interior and golden exterior without dryness.
Cool and Remove from Pan: Allow the cake to cool in the pan for about 15 minutes, then carefully remove it onto a wire rack. Cooling helps the cake set and makes it easier to slice without crumbling.
Prepare and Drizzle Glaze (Optional): Whisk together powdered sugar, strawberry puree or milk, and vanilla extract for a glossy, flavorful glaze. Drizzle over the cooled cake for an extra burst of strawberry sweetness and visual appeal.
Serve and Enjoy: Slice the cake and serve alongside your favorite coffee, tea, or fresh strawberries for a delightful treat any time of day.

You Must Know

Avoid overmixing after adding flour to maintain a tender crumb with the perfect moistness.
Feel free to swap fresh strawberries with raspberries or blueberries for different berry variations.
Adding lemon zest to the batter can brighten flavors and add a refreshing twist.
Keep the cake well covered at room temperature for up to 3 days or refrigerate for up to 5 days to preserve freshness.
This pound cake freezes well when wrapped tightly, lasting up to 2 months without flavor loss.

Storage Tips

Store the pound cake in an airtight container at room temperature for up to three days or refrigerate for up to five days to keep it fresh. For longer storage, wrap tightly and freeze for up to two months.

Serving Suggestions

Enjoy slices with a cup of coffee or tea for a delightful breakfast or afternoon snack. For dessert, serve with fresh strawberries and a dollop of whipped cream or vanilla ice cream for extra indulgence.

Professional Tips

Use room temperature ingredients to ensure smooth, well-incorporated batter and better rise.
Tossing berries in flour keeps them distributed evenly, preventing sinking and soggy spots.
A slow bake at 325°F helps maintain moisture and prevents the cake from drying out around the edges.

FAQs

Can I use frozen strawberries instead of fresh?: Frozen strawberries can be used but drain them well and pat dry to reduce extra moisture that might affect cake texture.
What pan is best for this cake?: A loaf pan or bundt pan works well. A bundt pan gives a decorative shape but requires a slightly longer baking time.
Can I substitute cream cheese with sour cream?: Sour cream can add moisture but will slightly change flavor and texture; cream cheese provides a richer, firmer crumb.
How do I know when the cake is done?: Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is baked perfectly.
Can I make the glaze without strawberry puree?: Yes, substitute strawberry puree with milk or lemon juice for different flavor notes in the glaze.
Is the cake suitable for freezing?: Yes, wrap tightly to prevent freezer burn; thaw completely before serving for best texture.
Can I add lemon zest to this cake?: Absolutely! Lemon zest brightens the flavors and complements strawberries wonderfully.