What makes an old-fashioned strawberry cream cheese pound cake different?

Old-fashioned versions use simple ingredients like real butter and full-fat cream cheese. They tend to have a dense, moist texture and are baked in a bundt pan with a focus on rich, traditional flavor.

Can I use Philadelphia cream cheese for strawberry cream cheese pound cake?

Yes, Philadelphia cream cheese is perfect for this recipe. Use the full-fat block version, not the spreadable tub, to ensure proper texture and richness in your pound cake.

Can I make strawberry cream cheese pound cake with cake mix?

Yes, you can use a boxed cake mix as a shortcut. Blend in softened cream cheese, eggs, and chopped strawberries for a quick and easy version of this classic dessert.

How do I keep the strawberries from sinking in the pound cake?

Toss your sliced strawberries lightly in flour before folding them into the batter. This helps them stay suspended throughout the cake during baking instead of sinking to the bottom.

Can I freeze strawberry cream cheese pound cake?

Absolutely. Wrap slices or the whole cake tightly in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.

Strawberry Cream Cheese Pound Cake

Description

This Strawberry Cream Cheese Pound Cake is rich, moist, and bursting with fresh strawberries. A buttery, tender cake perfect for brunch, holidays, or gifting, with a sweet cream cheese base and optional glaze.

Ingredients

Scale

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
1 cup fresh strawberries, sliced

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Instructions

Preheat your oven to 325°F (160°C) and grease and flour a 10-inch bundt or loaf pan.
In a large mixing bowl, cream the butter and cream cheese together until light and fluffy, about 3–5 minutes.
Gradually add sugar, beating until well combined and creamy.
Add eggs one at a time, mixing thoroughly after each addition and scraping the bowl as needed.
In a separate bowl, whisk flour and baking powder together.
Slowly add dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in vanilla extract.
Gently fold in sliced strawberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Optional: Glaze with a mix of powdered sugar and milk once cooled, or serve plain.

Notes

Use room temperature ingredients for best texture.
Do not overmix after adding flour.
Lightly flour strawberries before folding them into the batter to prevent sinking.
You can substitute frozen strawberries, but make sure to thaw and dry them first.
Store in an airtight container for up to 5 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 140mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg