Introduction
Homemade Strawberry Cream Cheese Pound Cake is a moist, buttery cake infused with real strawberries and the subtle tang of cream cheese. Dense yet tender, it’s the kind of dessert that feels special enough for celebrations but comforting enough for everyday slicing.
Origin
Pound cake dates back centuries, traditionally made with equal parts butter, sugar, eggs, and flour. The addition of cream cheese is a beloved American adaptation, adding richness and softness, while fresh strawberries bring seasonal brightness and color.
Cultural Significance
This cake is a staple at Southern gatherings, potlucks, and holidays. Strawberry pound cake in particular signals spring and summer celebrations, blending nostalgia with homemade elegance.
Ingredients Quantity (Serves 10–12)
Cake Batter
- Unsalted butter (softened): 1 cup (2 sticks)
- Cream cheese (softened): 8 oz
- Granulated sugar: 2½ cups
- Large eggs (room temperature): 6
- Vanilla extract: 2 tsp
- Almond extract (optional): ½ tsp
- All-purpose flour: 3 cups
- Baking powder: ½ tsp
- Salt: ½ tsp
Strawberry Swirl / Fold-In
- Fresh strawberries (finely chopped or puréed): 1½ cups
- Sugar: 2 tbsp
- Cornstarch: 1 tbsp
Optional Glaze
- Powdered sugar: 1 cup
- Strawberry purée or milk: 2–3 tbsp
Optional Additions
- Freeze-dried strawberry powder for extra flavor
- Lemon zest for brightness
- White chocolate chips
- Cream cheese glaze instead of strawberry
- Fresh strawberry garnish
Tips for Success
- Use room-temperature ingredients for smooth batter
- Cream butter, cream cheese, and sugar thoroughly
- Lightly cook strawberries to reduce excess moisture
- Fold strawberries gently to avoid streaking
- Don’t overbake—check with a skewer
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- In a saucepan, combine strawberries, sugar, and cornstarch. Cook until slightly thickened; cool.
- Cream butter and cream cheese until smooth.
- Gradually beat in sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and almond extract.
- Whisk flour, baking powder, and salt; add to batter gradually.
- Fold in cooled strawberry mixture.
- Pour batter into pan and smooth top.
- Bake 75–85 minutes until a toothpick comes out clean.
- Cool 15 minutes, then turn out and cool completely.
- Drizzle with glaze if desired.
Description
This pound cake is luxuriously moist with a rich, buttery crumb. Sweet strawberry flavor shines through every slice, balanced by the subtle tang of cream cheese for a perfectly tender texture.
Nutritional Information (Approximate per slice)
- Calories: 420–460 kcal
- Protein: 6–7 g
- Fat: 22–24 g
- Carbohydrates: 52–56 g
- Sugar: 34–38 g
Conclusion
Homemade Strawberry Cream Cheese Pound Cake is a timeless dessert that never disappoints. Its rich texture and fresh flavor make it a recipe worth keeping—and sharing—for years.
Recommendation
Serve with whipped cream, fresh strawberries, or a scoop of vanilla ice cream. Perfect for brunch, dessert, or a sweet afternoon treat.
Embracing Healthful Indulgence
Made with real fruit and enjoyed in moderation, this cake offers both comfort and freshness. Savor each slice and the joy of homemade baking.