There’s something comforting about a good strawberry cream cheese pound cake recipe—especially one that balances the rich, buttery notes of a Southern-style cake with bursts of fresh berry flavor. This article walks you through how to make a homemade strawberry cream cheese pound cake that’s not just delicious but also nostalgic. From baking secrets to smart storage tips, you’ll get everything you need to bake a show-stopping dessert. Whether you’re preparing it for a weekend treat or a family gathering, this old fashioned strawberry cream cheese pound cake is about to become a favorite.
Table of Contents
Why This Strawberry Cream Cheese Pound Cake Stands Out
A Southern Summer Memory in Every Bite
Hi there, I’m Adam—and welcome to my kitchen, where love is measured in tablespoons and stories simmer alongside the soup.
Growing up in the heart of Tennessee, summer always brought one magical thing to our table: my mama’s strawberry cream cheese pound cake. It wasn’t just dessert; it was an event. I remember standing on a wooden stool at age six, sneaking a finger of strawberry puree before she swirled it into that thick, buttery batter. She never minded. She said, “You’ve got to taste as you go.” That moment—that memory—became the heartbeat of my baking journey.
This strawberry cream cheese pound cake recipe is my tribute to those days. It’s rich, moist, and tangy, with ribbons of fresh strawberries folded right into the batter and a cream cheese glaze that’s downright dreamy. Whether you’re trying to recreate a taste of home or discovering this Southern classic for the first time, this cake brings something special to the table.
Looking for a layered twist? My pound cake with strawberries and whipped cream pairs beautifully with this base. Or try it with a spoonful of this strawberry filling to turn it into a strawberry shortcake with pound cake and cream cheese you’ll never forget.
Why This Strawberry Cream Cheese Pound Cake is Special
There are plenty of strawberry cakes out there—but this cream cheese strawberry pound cake stands out for a few reasons. First, it’s deeply flavorful. We don’t just toss in strawberries; we reduce them into a concentrated puree that infuses the cake with real fruit intensity. Second, the cream cheese does more than add tang—it tenderizes the crumb, making each slice melt-in-your-mouth smooth.
This isn’t just another bake. It’s a homemade strawberry cream cheese pound cake that could’ve come straight from a Sunday church supper or the pages of a “Taste of Home” magazine. And when you pour that cream cheese glaze over the top? Heaven.
Ingredients & Preparation Tips
Choosing the Best Ingredients for Strawberry Cream Cheese Pound Cake
A successful strawberry cream cheese pound cake recipe starts with the right ingredients—and every one of them plays a role in flavor, moisture, and texture. Here’s what to reach for and why:
| Ingredient | Purpose |
|---|---|
| Full-fat cream cheese | Creates a dense, moist crumb and adds tangy richness |
| Salted butter | Adds depth of flavor and structure to the batter |
| Strawberry puree (reduced) | Intensifies real strawberry flavor without excess moisture |
| Strawberry extract & red food coloring | Boosts berry taste and helps maintain a vibrant swirl |
| Room-temp eggs, milk, and butter | Ensures even blending and smooth texture |
You can use frozen strawberries in a pinch—just thaw and drain them well before pureeing. And if you’re out of strawberry extract, try adding a spoonful of strawberry jam to boost the flavor.
For more cream-forward cakes, the mascarpone cheesecake on my site offers a silkier texture, while this whipping cream pound cake shows how dairy richness elevates the crumb.
Getting the Texture Right: From Batter to Bake
The technique matters just as much as the ingredients. Here’s how to get your batter light, fluffy, and ready for the oven:
- Cream butter and cream cheese thoroughly. Beat until fluffy, then slowly add sugar and beat again for a full 3 minutes.
- Mix dry and wet ingredients alternately. Start and end with dry to keep the batter stable.
- Don’t overmix. Fold until just combined to avoid toughness.
- Create the swirl. Gently fold strawberry batter into the main mix—don’t stir, or you’ll lose the marbling.
- Bake low and slow. 325°F is the sweet spot for a moist, evenly baked cake.
Use a toothpick to test for doneness—it should come out with moist crumbs, not raw batter. This careful balance ensures your cream cheese strawberry pound cake bakes to perfection every time.
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Baking Secrets & Common Mistakes
Secrets for the Perfect Pound Cake Crumb
The real secret behind an old fashioned strawberry cream cheese pound cake isn’t just the ingredients—it’s how you treat them. Cream cheese does wonders here. It not only adds tang, but it tenderizes the crumb, giving your cake that irresistible softness.
To get a texture that rivals your favorite bakery, remember these key tips:
- Use room-temperature ingredients. This allows the butter and cream cheese to cream properly, incorporating air for a lighter batter.
- Beat butter and cream cheese until fluffy. Give it at least 2–3 minutes on medium speed before adding sugar.
- Alternate wet and dry ingredients. It keeps the batter from curdling and ensures a smooth structure.
- Fold gently. When adding strawberry swirls, don’t stir—fold. It creates that gorgeous marbled effect.
This strawberry cream cheese pound cake recipe bakes best at 325°F. The lower temperature prevents over-browning while giving the inside time to cook evenly. Always test with a skewer or toothpick near the center—moist crumbs mean it’s just right.
Want to experiment with moisture and texture? Try adapting this with my tres leches pound cake approach for a creamy twist, or explore the tropical notes in this pineapple pound cake for a fruity variation.
Avoid These Mistakes with Strawberry Cream Cheese Pound Cake
Even seasoned bakers can slip up when it comes to this cake. Here are the most common mistakes—and how to avoid them:
- Overmixing: It leads to a dense, rubbery texture. Mix only until ingredients are just combined.
- Skipping the puree reduction: Too much moisture makes the cake gummy. Simmer your strawberry puree until it thickens.
- Stirring instead of folding: Swirls vanish if overmixed. Gently fold for that picture-perfect pattern.
- Underbaking: A cake that looks done outside but is raw inside is often rushed. Always check doneness at 1 hour and 15 minutes.
When followed correctly, these tips make the difference between a mediocre bake and a standout cream cheese strawberry pound cake every time.
Storing, Serving and Variations
How to Store and Serve Strawberry Cream Cheese Pound Cake
One of the best parts about making a homemade strawberry cream cheese pound cake is how well it keeps. Whether you’re baking ahead for a gathering or trying not to eat the whole thing in one day (we’ve all been there), here’s how to handle leftovers the right way:
| Storage Method | How Long | Tips |
|---|---|---|
| Room Temperature | Up to 3 days | Keep in an airtight container |
| Refrigerated | Up to 7 days | Best for humid climates or glazed cakes |
| Frozen | Up to 3 months | Wrap slices individually for easy thawing |
Serving Tips
Serve chilled or at room temperature. Top slices with fresh whipped cream, macerated strawberries, or a scoop of vanilla ice cream for an elevated version of strawberry shortcake with pound cake and cream cheese flavor. Just be sure to let frozen cake slices thaw fully before glazing or garnishing.
Fun Variations You Can Try Next
Once you’ve mastered the base, it’s easy to mix things up. Here are some fun takes on the classic:
- Mini loaves: Great for gifting or freezing.
- Muffins: Reduce baking time and glaze like cupcakes.
- Berry swaps: Use raspberries or blackberries instead of strawberries.
- Chocolate addition: Add white chocolate chips or try it with this chocolate whipping cream pound cake for a decadent twist.
Want something extra creamy? Layer it like a parfait using chunks of cake, whipped cream, and sliced strawberries. It’s a nod to this whipping cream pound cake but with a fruity spin.
Frequently Asked Questions About Strawberry Cream Cheese Pound Cake
What does cream cheese do to pound cake?
Cream cheese adds more than just a subtle tang—it plays a key role in texture. It helps break down gluten, making the crumb extra soft and velvety. That’s why a cream cheese strawberry pound cake feels so tender when you bite into it. Plus, it brings a richness that regular butter alone can’t match, especially when combined with the fruit puree and glaze.
What is the secret to a good pound cake?
The secret lies in three things: temperature, mixing, and patience. Always use room-temperature ingredients—especially the butter, eggs, and cream cheese. Cream the butter and sugar for a full 3 minutes to build air into the batter. Then, avoid overmixing once you add flour. And finally, bake low and slow. A good homemade strawberry cream cheese pound cake gets its perfect crumb from steady baking at 325°F, not rushing it at higher temps.
Is it better to bake pound cake at 325 or 350?
Always go with 325°F for this kind of cake. Pound cakes are dense by nature, and a lower temperature allows the middle to cook through without the edges becoming too dark or dry. Baking this strawberry cream cheese pound cake recipe at 350°F might brown the outside too fast, leaving the center underbaked. Trust the slower heat—it delivers better texture and even rise.
Does strawberry pound cake have to be refrigerated?
If you’re serving it within a day or two, you can leave it at room temperature. But for anything longer—or if your cake has a glaze made with dairy like cream cheese—it’s best to refrigerate. The cake will stay fresh for up to 7 days this way. Just bring slices to room temperature before serving for the best flavor and texture, like you’d do with any strawberry cream cheese pound cake Taste of Home would be proud to feature.
Conclusion
Strawberry cream cheese pound cake isn’t just a dessert—it’s a story, a memory, and a guaranteed showstopper for any table. With its moist crumb, swirls of real strawberry, and that creamy glaze, it’s the kind of bake that brings people back for seconds. Whether you’re making it for a celebration or a slow Sunday morning, this cake delivers comfort and joy in every bite.
Give it a try, share it with family, and make your own memories—because this is one recipe worth passing down.
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Strawberry Cream Cheese Pound Cake That’s Moist, Tangy & Sweet
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
Description
This rich and moist strawberry cream cheese pound cake is swirled with homemade strawberry puree and topped with a smooth cream cheese glaze.
Ingredients
Strawberry Puree
1 lb strawberries
½ cup sugar
Cake
8 oz cream cheese (room temperature)
1½ cups salted butter (3 sticks, room temperature)
3 cups granulated sugar
1 tablespoon vanilla extract
½ teaspoon lemon extract
6 eggs (room temperature)
⅓ cup whole milk (room temperature)
3 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1–2 tablespoons strawberry extract
25 drops liquid red food coloring
Glaze
4 oz cream cheese (room temperature)
3 cups powdered sugar (sifted)
3–4 tablespoons whole milk
½ teaspoon vanilla extract
½ teaspoon strawberry extract
⅛ teaspoon salt
Instructions
1. Blend strawberries and sugar until smooth, then simmer until reduced to ½ cup; cool completely.
2. Preheat oven to 325°F and grease a 10-cup bundt pan.
3. Cream butter and cream cheese until fluffy.
4. Gradually beat in sugar and mix for 3 minutes.
5. Add vanilla and lemon extracts.
6. Add eggs one at a time, mixing well after each.
7. Whisk together flour, baking soda, and salt in a separate bowl.
8. Alternate adding dry ingredients and milk into the wet batter.
9. In a separate bowl, mix 2 cups of batter with strawberry puree, strawberry extract, and food coloring.
10. Fold strawberry batter into plain batter to create a swirl pattern.
11. Pour into prepared pan and smooth the top.
12. Bake for 1 hour and 15 minutes or until a toothpick comes out clean.
13. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
14. Whisk glaze ingredients until smooth and pourable.
15. Drizzle over cooled cake and let glaze set before slicing.
Notes
Make sure all ingredients are at room temperature for a smooth batter.
Don’t skip reducing the strawberry puree—extra moisture can ruin the texture.
Adjust food coloring to get your preferred shade of pink.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 38g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: strawberry cream cheese pound cake, homemade strawberry pound cake