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Slice of strawberry pound cake showing soft texture and fresh strawberries
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Strawberry Cream Cheese Pound Cake

This Strawberry Cream Cheese Pound Cake is a rich, moist, and buttery dessert filled with fresh strawberry flavor and a smooth cream cheese texture. It’s an easy, bakery-style recipe made with simple ingredients, perfect for any occasion and sure to impress every time.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 ½ Cups granulated sugar
  • 6 large eggs
  • 1 tsp vanilla extract
  • 2 ¾ Cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups fresh strawberries, chopped
For the Glaze
  • 1 ½ Cups powdered sugar
  • 2 tbsp cream cheese, softened
  • 2 tbsp milk (adjust as needed)
  • 1 tbsp strawberry jam (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a bundt pan.
  2. In a large bowl, beat butter and cream cheese until smooth.
  3. Add sugar and mix until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. In another bowl, whisk flour, baking powder, and salt.
  6. Gradually add dry ingredients into wet mixture until just combined.
  7. Gently fold in chopped strawberries.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 1 hour or until a toothpick comes out clean.
  10. Cool in pan for 10 minutes, then transfer to a wire rack.
Make a Glaze
  1. Mix powdered sugar, cream cheese, and milk until smooth.
  2. Add strawberry jam for color and extra flavor (optional)
  3. Drizzle over cooled cake and serve.

Notes

  • Store in the refrigerator for up to 4 days.
  • Freeze slices for up to 2 months.
  • Always let the cake cool before adding glaze for best results.