🍓 Homemade Strawberry Cream Cheese Pound Cake (With Optional Glaze!)

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Quick Description:
This Strawberry Cream Cheese Pound Cake is buttery, moist, and bursting with real strawberry chunks in every slice. Topped with a fruity glaze, it’s an indulgent dessert that’s perfect for spring brunches, birthdays, or any moment you want something sweet and homey.

  • Prep Time: 20 minutes

  • Bake Time: 70–85 minutes

  • Cool Time: 30 minutes

  • Total Time: ~2 hours

  • Servings: 12

  • Calories per Serving: ~410 kcal

  • Dietary Tags: Make-Ahead Friendly, Freezer-Friendly

✅ Ingredients

For the Cake:

  • 1½ cups (3 sticks / 340g) unsalted butter, softened

  • 8 oz (226g) cream cheese, softened

  • 2½ cups (500g) granulated sugar

  • 6 large eggs, room temperature

  • 2 tsp vanilla extract

  • 3 cups (375g) all-purpose flour, sifted

  • ½ tsp baking powder

  • ½ tsp salt

  • 1½ cups (200g) fresh strawberries, diced & tossed in 1 tbsp flour

For the Strawberry Glaze (Optional):

  • 1 cup (120g) powdered sugar

  • 2–3 tbsp strawberry purée (blended from fresh strawberries)

  • 1 tsp lemon juice

🔄 Instructions

1️⃣ Prep the Pan & Ingredients

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

  • Grease and flour a 10-inch Bundt pan (or line a loaf pan with parchment).

  • Toss diced strawberries with 1 tbsp flour to prevent sinking.

2️⃣ Make the Cake Batter

  • In a large bowl, beat the softened butter and cream cheese together for 3 minutes until smooth.

  • Gradually add sugar and beat another 5 minutes until light and fluffy.

  • Add eggs one at a time, beating well after each. Stir in vanilla.

  • In a separate bowl, whisk flour, baking powder, and salt.

  • Fold dry ingredients into wet just until combined.

  • Gently fold in flour-coated strawberries.

3️⃣ Bake the Cake

  • Pour batter into the prepared pan.

  • Bake for 70–85 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

4️⃣ Make the Glaze (Optional)

  • Whisk powdered sugar, strawberry puree, and lemon juice until smooth.

  • Drizzle generously over the cooled cake.

Introduction

Oh friends, let me tell you… this cake is dangerously good. I made this on a quiet Sunday, thinking it’d last all week. By Tuesday? Gone. Between the creamy crumb, real strawberry bits, and that optional strawberry glaze (yes, optional but highly recommended!), it’s a slice of sunshine in every bite.

Perfect for Easter, Mother’s Day, or simply just because you need a cozy moment of sweetness.

👩‍🍳 Kristy’s Tips for Success

✔ Use Room Temp Ingredients

Cold eggs or butter can lead to a lumpy batter. Let everything sit out before you start!

✔ Don’t Overmix

Once the flour goes in, fold gently. It keeps your crumb tender and soft.

✔ Check Early

Start checking doneness at 70 minutes. Overbaking can dry out that beautiful cream cheese richness.

✔ No Bundt Pan?

Use two loaf pans (check bake time around 55–65 mins).

Ingredient Highlights & Substitutions

Ingredient Why It Matters Possible Substitutes
Cream cheese Adds tang and incredible moisture Mascarpone for a luxe swap
Fresh strawberries Juicy, fresh flavor and color Blueberries, raspberries
Strawberry glaze Sweet-tart finish Vanilla glaze or dust with powdered sugar

Variations & Serving Ideas

✨ Flavor Twists:

  • Add zest: A bit of lemon zest in the batter adds brightness.

  • Go nutty: Fold in ½ cup chopped pecans or almonds.

  • Chocolate lovers: Add white chocolate chips for creamy bursts.

🧁 Serve With:

  • Whipped cream or vanilla ice cream

  • Fresh berries on the side

  • Hot tea or a sparkling rosé

Storage & Make-Ahead

  • Fridge: Store covered up to 5 days.

  • Freezer: Wrap tightly in plastic + foil. Freeze up to 3 months.

  • Make Ahead: Bake the day before and glaze the next morning.

Nutrition Info (Per Serving – Approx.)

  • Calories: 410

  • Fat: 24g

  • Saturated Fat: 14g

  • Carbs: 44g

  • Protein: 5g

  • Sugar: 28g

  • Fiber: 1g

  • Sodium: 210mg

FAQs

Q: Can I use frozen strawberries?
A: Fresh is best for texture, but if using frozen, thaw and drain thoroughly, then toss in flour.

Q: Can I make it gluten-free?
A: Yes! Use a 1:1 gluten-free all-purpose flour mix and be sure your baking powder is GF-certified.

Q: Can I make this in a loaf pan?
A: Absolutely. Divide into 2 standard loaf pans and reduce baking time slightly (check at 55 minutes).

Kristy’s Note

This recipe brings me back to my childhood—my grandmother made something like this with wild strawberries from her garden. Now, I make it whenever I need a little sweet comfort. The texture, the berry bursts, the creamy richness—it just feels like home.

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Call to Action

Made this Strawberry Cream Cheese Pound Cake? I’d LOVE to see your masterpiece! Tag me @KristyCooksW-W on Instagram or drop a comment below. Did you drizzle it or dust it? Either way… YUM. 🍓💬💕

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