Here’s a rich, moist, and bakery-style Homemade Strawberry Cream Cheese Pound Cake—perfectly buttery with bursts of fresh strawberry flavor:
🍓🍰 Strawberry Cream Cheese Pound Cake
🧾 Ingredients
For the cake:
- 1 cup (225 g) unsalted butter, softened
- 1 package (8 oz / 225 g) cream cheese, softened
- 2 ½ cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 cup fresh strawberries, finely chopped (pat dry)
Optional Strawberry Glaze:
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or milk
- ½ tsp vanilla
🍴 Instructions
1. Preheat & prepare
- Preheat oven to 325°F (160°C)
- Grease and flour a bundt pan or loaf pan
2. Cream butter & cream cheese
- Beat butter and cream cheese until smooth and fluffy
- Gradually add sugar and beat until light and creamy (3–5 minutes)
3. Add eggs
- Add eggs one at a time, beating well after each addition
4. Add dry ingredients
- In a separate bowl, mix flour and salt
- Gradually add to batter, mixing just until combined
5. Flavor & strawberries
- Mix in vanilla and almond extract
- Gently fold in chopped strawberries (coat them lightly in flour first to prevent sinking)
6. Bake
- Pour batter into prepared pan
- Bake for 70–80 minutes, or until a toothpick comes out clean
7. Cool
- Let cake cool in pan for 10–15 minutes
- Turn out onto a rack and cool completely
8. Add glaze (optional)
- Mix glaze ingredients until smooth
- Drizzle over cooled cake
💡 Tips for Perfect Pound Cake
- Use room temperature ingredients for smooth batter
- Don’t overmix after adding flour
- Pat strawberries dry to avoid excess moisture
- Bake low and slow for best texture
🍓 What Makes It Special
- Cream cheese adds richness and softness
- Strawberries give a fresh, slightly tangy sweetness
- Dense yet tender classic pound cake texture
If you want, I can also give you a strawberry swirl version or a lighter yogurt-based version with fewer calories.
