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.

Strawberry Cream Cheese Pound Cake – Irresistibly Delicious!

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

Scale

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