Homemade Strawberry Cream Cheese Pound Cake – Moist, Lush & Bursting with Berry Bliss

This Strawberry Cream Cheese Pound Cake is a celebration of everything we love about spring and summer baking—rich, buttery crumb, tangy cream cheese, juicy strawberries, and a double drizzle of strawberry glaze and vanilla icing. It’s a stunning centerpiece dessert that tastes even better than it looks.

Introduction: A Pound Cake That’s Anything But Ordinary

There’s something timeless about a pound cake. It’s simple, elegant, and endlessly versatile. But this Strawberry Cream Cheese Pound Cake takes the classic to a whole new level. The addition of cream cheese makes the crumb extra moist and tender, while fresh strawberries add bursts of juicy sweetness throughout. And the finishing touch? A two-tone glaze—first a vibrant strawberry drizzle, then a delicate white vanilla icing.

Whether you’re baking for a brunch, a birthday, or just because, this cake is guaranteed to impress. It’s the kind of dessert that draws oohs and aahs the moment it hits the table—and even more once people take a bite.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so luscious and layered:

For the Pound Cake:

• Unsalted butter (1 cup / 2 sticks, softened)
  Adds richness and that classic pound cake flavor.
• Cream cheese (8 oz, softened)
  Makes the cake extra moist and gives it a subtle tang.
• Granulated sugar (2½ cups)
  Sweetens the cake and helps create a tender crumb.
• Eggs (6 large, room temperature)
  Provide structure and richness.
• All-purpose flour (3 cups)
  The foundation of the cake—gives it body and texture.
• Baking powder (½ tsp)
  Adds a gentle lift.
• Salt (½ tsp)
  Balances the sweetness and enhances flavor.
• Vanilla extract (2 tsp)
  Adds warmth and depth.
• Fresh strawberries (1½ cups, chopped and lightly floured)
  Juicy and sweet—flouring helps prevent them from sinking.

For the Strawberry Glaze:

• Powdered sugar (2 cups)
  Creates a smooth, sweet base.
• Strawberry purée (2–3 tbsp)
  Blend fresh or thawed frozen strawberries for a vibrant pink glaze.
• Milk (1–2 tbsp, as needed)
  Adjusts the consistency.
• Vanilla extract (½ tsp)
  Adds a hint of warmth.

For the White Drizzle:

• Powdered sugar (1 cup)
  Sweet and silky.
• Milk or cream (1–2 tbsp)
  Creates a pourable consistency.
• Vanilla extract (½ tsp)
  Complements the strawberry glaze.

Optional: Add a drop of almond extract to the white drizzle for a subtle nutty note.

Equipment Needed

• Bundt pan
• Electric mixer or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack
• Blender or food processor (for strawberry purée)

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 325°F (165°C).

Grease and flour a bundt pan thoroughly to prevent sticking.

Step 2: Make the Pound Cake Batter

In a large mixing bowl:

• Beat 1 cup softened butter and 8 oz cream cheese until creamy and smooth.

Gradually add 2½ cups granulated sugar, beating for 4–5 minutes until light and fluffy.

Add 6 eggs, one at a time, mixing well after each addition.

In a separate bowl:

• Whisk together 3 cups flour, ½ tsp baking powder, and ½ tsp salt.

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

Stir in 2 tsp vanilla extract.

Toss 1½ cups chopped strawberries with a tablespoon of flour, then gently fold them into the batter.

Tip: Don’t overmix once the flour is added—this keeps the cake tender.

Step 3: Bake the Cake

Spoon the batter into the prepared bundt pan and smooth the top.

Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until:

• A toothpick inserted into the center comes out clean
• The top is golden and slightly cracked

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

Step 4: Make the Strawberry Glaze

In a medium bowl:

• Whisk together 2 cups powdered sugar, 2–3 tbsp strawberry purée, ½ tsp vanilla extract, and 1–2 tbsp milk as needed.

The glaze should be smooth and pourable, but not too runny.

Once the cake is fully cooled, pour the glaze over the top, letting it drip down the sides.

Step 5: Make the White Drizzle

In a small bowl:

• Whisk 1 cup powdered sugar, 1–2 tbsp milk or cream, and ½ tsp vanilla extract until smooth.

Drizzle over the strawberry glaze in a zigzag pattern for a beautiful two-tone effect.

Serving Suggestions

Perfect for:

• Spring and summer gatherings
• Mother’s Day brunch
• Baby or bridal showers
• Afternoon tea

Pair with:

• Fresh strawberries or mixed berries
• A dollop of whipped cream
• A scoop of vanilla bean ice cream
• A glass of rosé or sparkling lemonade

Presentation Tip: Garnish with halved strawberries and mint leaves for a fresh, elegant finish.

Variations to Try

Want to make it your own? Try these delicious twists:

Lemon Strawberry

Add 1 tbsp lemon zest to the batter and a splash of lemon juice to the glaze.

Chocolate Swirl

Swirl in melted white chocolate or add mini white chocolate chips to the batter.

Coconut Strawberry

Add shredded coconut to the batter and top with toasted coconut flakes.

Gluten-Free Version

Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

Storage and Make-Ahead Tips

• Make-Ahead: Bake the cake a day in advance and glaze just before serving.
• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze unglazed cake for up to 2 months. Thaw overnight and glaze before serving.

Tip: Wrap individual slices in plastic wrap for grab-and-go treats.

Nutrition Notes (Per Slice, ~1 of 12)

• Calories: ~420
• Protein: ~5g
• Carbohydrates: ~45g
• Fat: ~24g
• Sugar: ~30g
• Sodium: ~180mg
• Fiber: ~1g

This cake is:

• Moist and buttery
• Fruity and fresh
• Perfectly portioned
• Great for sharing

Final Thoughts

This Homemade Strawberry Cream Cheese Pound Cake is more than just a dessert—it’s a celebration of flavor, texture, and the joy of baking from scratch. Whether you’re making it for a special occasion or just to treat yourself, it’s guaranteed to become a new favorite.