The Strawberry Cream Cheese Pound Cake Recipe is soft, sweet and full of fruity flavor. This cake combines creamy cream cheese with fresh strawberries.
It has a rich, tender texture that melts in your mouth. I love making it for family breakfasts or dessert after dinner.
Many people search for how to make Strawberry Cream Cheese Pound Cake at home because it tastes fancy but is simple. With easy ingredients, this cake is perfect for special occasions or weekend treats.
My Experience With This Strawberry Cream Cheese Pound Cake
I first baked this cake for a spring brunch at home. I wanted a dessert that looked pretty but was easy to make.
The smell of fresh strawberries and sweet batter filled the kitchen. When I sliced the cake, the cream cheese swirled perfectly inside. The texture was soft and moist.
Everyone loved the sweet strawberry flavor and creamy texture. Since then, I bake this cake often. It is now a family favorite for celebrations and casual treats.
Recipe Card Info
- Recipe Name: Strawberry Cream Cheese Pound Cake
- Servings: 8 slices
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Course: Dessert
- Cuisine: American
- Calories: 450 kcal per serving
Equipment List
- 9×5-inch loaf pan
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Oven
Ingredients You Need for Strawberry Cream Cheese Pound Cake
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries, chopped
- 2 tablespoons all-purpose flour (for coating strawberries)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. This prevents the cake from sticking during baking.
2. Prepare the Strawberries
Toss chopped strawberries with two tablespoons of flour. This helps them stay evenly distributed in the cake and prevents sinking.
3. Beat Cream Cheese and Butter
In a large bowl, beat cream cheese and butter until smooth. Add sugar gradually and continue mixing until light and fluffy.
4. Add Eggs and Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla extract. This creates a creamy, smooth batter for the cake.
5. Combine Dry Ingredients
In a separate bowl, mix flour, baking powder and salt. Gradually add to the wet mixture. Mix slowly until just combined.
6. Fold in Strawberries
Gently fold the coated strawberries into the batter using a spatula. Be careful not to crush them. Ensure they are evenly spread.
7. Pour Batter into Pan
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Tap the pan lightly to remove air bubbles.
8. Bake the Cake
Bake at 350°F for 60 minutes. Insert a toothpick in the center; it should come out clean when done. Cool in pan for 10 minutes.
9. Cool Completely
Remove cake from the pan and let it cool completely on a wire rack. This helps it hold its shape and enhances flavor.
Recipe Tips
- Coat strawberries with flour to prevent sinking.
- Use room temperature butter and cream cheese for smooth mixing.
- Do not overmix batter to keep cake light.
- Cool completely before slicing to avoid crumbling.
- Optional: drizzle powdered sugar or strawberry glaze on top.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 6 g |
| Fat | 22 g |
| Carbohydrates | 55 g |
| Fiber | 2 g |
| Sugar | 34 g |
Serving Suggestions
Serve this cake with a dollop of whipped cream or fresh strawberries on top. It pairs well with tea or coffee for breakfast or afternoon snacks.
For dessert, add a scoop of vanilla ice cream. Each bite is creamy, sweet and fruity.
Best Sides To Serve With
Fresh berries or fruit salad complement the cake’s flavor. A cup of hot coffee or tea balances the sweetness.
You can also serve it with custard or yogurt. A light fruit sauce or glaze enhances the strawberry flavor further.
Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for up to two days. Refrigerate for up to four days to maintain freshness.
You can freeze slices for up to one month. Reheat gently in the microwave for 10-15 seconds to enjoy warm cake. Avoid overheating to keep it moist.
Strawberry Cream Cheese Pound Cake Recipe
Ingredients
- 8 ounces cream cheese softened
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries chopped
- 2 tablespoons all-purpose flour for coating strawberries
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. This prevents the cake from sticking during baking.
Prepare the Strawberries
- Toss chopped strawberries with two tablespoons of flour. This helps them stay evenly distributed in the cake and prevents sinking.
Beat Cream Cheese and Butter
- In a large bowl, beat cream cheese and butter until smooth. Add sugar gradually and continue mixing until light and fluffy.
Add Eggs and Vanilla
- Add eggs one at a time, mixing well after each. Stir in vanilla extract. This creates a creamy, smooth batter for the cake.
Combine Dry Ingredients
- In a separate bowl, mix flour, baking powder and salt. Gradually add to the wet mixture. Mix slowly until just combined.
Fold in Strawberries
- Gently fold the coated strawberries into the batter using a spatula. Be careful not to crush them. Ensure they are evenly spread.
Pour Batter into Pan
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Tap the pan lightly to remove air bubbles.
Bake the Cake
- Bake at 350°F for 60 minutes. Insert a toothpick in the center; it should come out clean when done. Cool in pan for 10 minutes.
Cool Completely
- Remove cake from the pan and let it cool completely on a wire rack. This helps it hold its shape and enhances flavor.
Notes
- Coat strawberries with flour to prevent sinking.
- Use room temperature butter and cream cheese for smooth mixing.
- Do not overmix batter to keep cake light.
- Cool completely before slicing to avoid crumbling.
- Optional: drizzle powdered sugar or strawberry glaze on top.
FAQs about Strawberry Cream Cheese Pound Cake
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first. Toss with flour before folding to prevent extra moisture.
Can I make this cake in a bundt pan?
Yes, a bundt pan works. Adjust baking time to 65-70 minutes. Check with a toothpick for doneness.
Why did my strawberries sink to the bottom?
This happens if they are not coated in flour or batter is too thin. Coat them well before folding in.
Can I add other fruits to this cake?
Yes, blueberries or raspberries work well. Fold gently to avoid crushing them.
Is this cake good for celebrations?
Absolutely. It looks beautiful, tastes rich, and is perfect for birthdays, holidays, or special gatherings.
Conclusion
The Strawberry Cream Cheese Pound Cake Recipe is soft, creamy and full of flavor. The ingredients are easy to find and the steps are simple.
If you want to learn how to make Strawberry Cream Cheese Pound Cake, this recipe is perfect.
Once you bake it, it will quickly become a favorite for breakfast, dessert or special occasions. This cake brings sweetness and freshness to any table.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
