Homemade Strawberry Cream Cheese Pound Cake (Page 2 ) | July 9, 2025
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Instructions

Step 1: Prep the Oven and Pan

  • Preheat your oven to 325°F (165°C).

  • Grease and flour a 10-inch Bundt or tube pan. Set aside.

Step 2: Cream Butter and Cream Cheese

  • In a large bowl, cream the softened butter and cream cheese using an electric mixer on medium speed until smooth and fluffy (about 2–3 minutes).

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Step 3: Add Sugar and Eggs

  • Gradually beat in the granulated sugar, mixing well.

  • Add the eggs one at a time, beating after each addition.

  • Stir in the vanilla extract.

Step 4: Mix Dry Ingredients

  • In a separate bowl, whisk together flour and salt.

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  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 5: Fold in Strawberries

  • Gently fold the dusted strawberries into the batter using a spatula, being careful not to overmix.

Step 6: Bake

  • Pour the batter evenly into the prepared pan.

  • Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool

  • Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

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 Make the Glaze

  1. In a medium bowl, combine powdered sugar, softened cream cheese, and vanilla extract.

  2. Add milk one tablespoon at a time until desired consistency is reached.

  3. For a fruity touch, mix in a teaspoon or two of mashed strawberries.

Once the cake is cool, drizzle the glaze generously over the top and let it set before slicing.

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Why You’ll Love This Pound Cake

  • Cream cheese makes it ultra-moist and rich

  • Strawberries add fruity freshness and visual flair

  • Perfect for holidays, showers, or tea time

  • Keeps well for days and even improves with time

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  • Easy to customize with other berries or glazes

Tasty Variations to Try

 Strawberry Lemon Pound Cake

  • Add zest of one lemon and swap vanilla extract for lemon extract in both cake and glaze.

Chocolate Chip Twist

  • Fold in ½ cup mini chocolate chips along with the strawberries.

Mixed Berry Pound Cake

  • Use a combo of blueberries, raspberries, and strawberries for a triple-berry burst.

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Storage & Freezing Tips

  • Store covered at room temperature for 2–3 days.

  • Refrigerate for up to 5 days (bring to room temp before serving).

  • Freeze slices wrapped tightly in plastic + foil for up to 2 months.

To thaw, leave at room temperature or microwave individual slices for 20–30 seconds.

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Tools You’ll Need

  • 10-inch Bundt or tube cake pan

  • Electric mixer or stand mixer

  • Mixing bowls

  • Rubber spatula

  • Wire cooling rack

  • Toothpick or cake tester

Frequently Asked Questions

Can I use frozen strawberries?

Yes — thaw them first and drain excess liquid before folding into the batter.

Can I use a loaf pan?

You can divide the batter between two 9×5-inch loaf pans. Bake for 50–60 minutes.

Why coat the berries in flour?

It helps prevent them from sinking to the bottom during baking.

Can I skip the glaze?

Sure! The cake is delicious on its own, but the glaze adds extra flavor and moisture.

Nutrition Info (Per Slice, approx. 12 servings)

Based on standard ingredients, including glaze.

  • Calories: 410 kcal

  • Fat: 24g

  • Carbs: 45g

  • Protein: 5g

  • Sugar: 30g

 A Slice of Southern Comfort

This Strawberry Cream Cheese Pound Cake is the kind of dessert that makes you feel instantly at home. Rich yet light, fruity yet decadent — it’s the perfect marriage of creaminess and freshness, all wrapped in a stunning Bundt shape.

Whether you’re baking for a celebration or just to treat yourself, this cake never fails to deliver moist texture, bold strawberry flavor, and bake-shop beauty.

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