There are certain desserts that just feel like home, and Homemade Strawberry Cream Cheese Pound Cake is one of those that wraps you in a cozy, sweet embrace. This cake is everything you could ever want: it’s tender, rich, and bursting with the fresh flavor of strawberries. The cream cheese gives it a smooth, buttery texture that melts in your mouth, while the bright strawberry flavor shines through in every bite. It’s a dessert that brings a little sunshine into any day.
I’ve made this cake on so many occasions—birthdays, family get-togethers, or even just as a treat when I’m craving something sweet but not too heavy. It’s always the first to disappear, and the compliments never stop rolling in. You can serve it plain, topped with whipped cream, or with a scoop of vanilla ice cream for an extra indulgent experience.
Let’s dive into making this slice of happiness. Trust me, it’s easier than you think, and I’m sure you’ll love it as much as I do.
Why You’ll Love This Cake
- Super moist and tender – The cream cheese adds a richness that’s impossible to resist.
- Fresh strawberry flavor – It’s perfect for spring or summer, but honestly, I could eat it year-round.
- A crowd-pleaser – Whether you’re serving it for a special occasion or just as a sweet treat, it’s always a hit.
- One-bowl recipe – You’ll have less to clean up, which is always a win in my book.
- Versatile – Eat it plain, with fruit, or with a drizzle of glaze for extra sweetness.
What You’ll Need to Make It
You don’t need any fancy ingredients for this cake. In fact, it’s a great way to use up fresh strawberries when they’re in season. And the cream cheese? It takes it to the next level.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries, pureed (about 6-8 medium strawberries)
- ½ cup milk
- Optional: Powdered sugar for dusting or a simple glaze (recipe below)
How to Make Strawberry Cream Cheese Pound Cake
This cake is incredibly easy to make, and the result is just so satisfying. I promise you’ll love how simple it is to pull this off!
Step 1: Prep your oven and pan
- Preheat your oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan (or a bundt pan if you prefer a fancier look). You can also line it with parchment paper for easier removal later.
Step 2: Cream the butter, cream cheese, and sugar
- In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy. This will take about 3-4 minutes with a hand mixer or stand mixer.
- Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract.
Step 3: Combine dry ingredients
- 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. Start and finish with the dry ingredients. Mix until just combined—don’t overmix!
Step 4: Add the strawberries
- Puree the fresh strawberries in a blender or food processor until smooth. You should have about 1 cup of puree.
- Gently fold the strawberry puree into the cake batter, being careful not to overwork the batter. The batter will take on a lovely pink hue!
Step 5: Bake the cake
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to get too brown before the cake is fully cooked, you can cover it loosely with foil and continue baking.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 6: (Optional) Add a glaze
If you’d like to add an extra touch of sweetness, you can make a simple glaze to drizzle over the cake. Here’s how:
- In a small bowl, whisk together 1 cup powdered sugar with 2-3 teaspoons of milk until smooth. Drizzle it over the cooled cake, letting it drip down the sides for a beautiful finish.
How I Like to Serve It
This cake is perfect all on its own, but if you want to make it extra special, here are a few ideas:
- Whipped cream – A dollop of homemade whipped cream on the side is always a good choice.
- Fresh strawberries – Slice some strawberries and pile them on top of the cake, or serve them on the side.
- Ice cream – A scoop of vanilla or strawberry ice cream is the ultimate indulgence alongside this cake.
- Drizzle of chocolate – If you’re feeling extra, a little drizzle of chocolate syrup adds a nice contrast to the strawberry flavor.
Tips for the Best Strawberry Cream Cheese Pound Cake
- Don’t overmix the batter – Once you add the dry ingredients, mix until just combined. Overmixing can make the cake dense.
- Use fresh strawberries – While you can use frozen strawberries in a pinch, fresh ones will give the best flavor and color to this cake.
- Let it cool completely – This cake is amazing once it’s fully cooled, especially if you want to slice it neatly.
- Make it ahead – This cake actually gets better the next day after the flavors have had time to meld, so feel free to bake it in advance!
Fun Variations to Try
If you want to switch things up or make this cake even more exciting, here are a few variations to try:
- Add a crumb topping – For a little extra texture, sprinkle a simple crumb topping (made with flour, sugar, and butter) over the cake before baking.
- Try different berries – Swap the strawberries for raspberries, blueberries, or blackberries for a different fruity twist.
- Lemon zest – Add some lemon zest to the batter for a fresh, zesty flavor that pairs perfectly with the strawberries.
A Cake That’s Always a Winner
This Homemade Strawberry Cream Cheese Pound Cake is a showstopper no matter the occasion. It’s the kind of dessert that will leave people asking for the recipe, and you can proudly say it’s homemade. The soft, creamy texture paired with the sweet, tart strawberries makes each bite feel like a little celebration.
So go ahead and bake this cake today. It’s perfect for summer picnics, family gatherings, or just treating yourself to something sweet. I know you’ll love it as much as I do!
Homemade Strawberry Cream Cheese Pound Cake
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 8 oz cream cheese softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries pureed (about 6-8 medium strawberries)
- ½ cup milk
- Optional: Powdered sugar for dusting or a simple glaze recipe below
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan (or bundt pan if you prefer). You can also line with parchment paper.
- Beat the softened butter, cream cheese, and granulated sugar until light and fluffy (3-4 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.
- Puree fresh strawberries in a blender or food processor. Gently fold the strawberry puree into the batter.
- Pour the batter into your prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick comes out clean. If the top starts to brown too much, cover loosely with foil and continue baking.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- (Optional) For a glaze, whisk together 1 cup powdered sugar and 2-3 teaspoons of milk. Drizzle over the cooled cake.
