If you love desserts that beautifully balance creamy richness with a burst of fresh fruit, then you absolutely must try this Homemade Strawberry Cream Cheese Pound Cake. This cake is a true celebration of spring and summer flavors, starring sweet strawberries and silky cream cheese woven into a buttery, moist crumb. Whether you’re serving it at a sunny picnic, bringing a showstopper to brunch, or simply treating yourself with an afternoon slice, every bite is delightfully satisfying. Easy to make yet stunning to present, this pound cake lives up to its charming name and will quickly become a staple for berry season and beyond.
Ingredients You’ll Need
Ingredients You’ll Need
Each component in this Homemade Strawberry Cream Cheese Pound Cake works its magic: buttery richness, tangy creaminess, sunny citrus, and bright strawberries all play a part in making this cake irresistible. Fresh, simple ingredients ensure your loaf comes out perfectly moist and flavorful every time.
- Unsalted Butter, softened: Gives the pound cake its classic rich taste and tender crumb—make sure it’s room temperature for smooth blending.
- Cream Cheese, softened: This secret ingredient adds luxurious texture and a slight tang that lifts the flavors of both cake and berries.
- Granulated Sugar: Sweetens the cake and helps achieve that golden, slightly crisp exterior with each slice.
- Large Eggs, room temperature: Provide essential structure and moisture, ensuring a dense yet soft crumb.
- Vanilla Extract: Rounds out the fruity flavors and deepens the aroma for an inviting, bakery-style charm.
- All-purpose Flour, sifted: Gives the cake its signature structure and fine, plush texture—sifting prevents lumps.
- Salt: Enhances sweetness and lifts the natural flavors, keeping the cake from tasting flat.
- Baking Powder: Adds just a touch of lift so the cake isn’t too dense.
- Fresh Strawberries, finely chopped: Sweet, juicy bursts of strawberry in every single bite—chop them small so they’re evenly distributed.
- Strawberry Puree: Intensifies the berry flavor and tints the crumb a lovely shade of pink.
- Whole Milk: Keeps the cake lush and tender—don’t swap for skim, the richness really matters here.
- Lemon Zest (optional): Adds a zippy, citrus brightness that pairs wonderfully with strawberries.
How to Make Homemade Strawberry Cream Cheese Pound Cake
Step 1: Prep Your Pan and Oven
Before you start mixing, preheat your oven to 350°F (175°C). Grease your loaf or bundt pan generously, then dust with flour, tapping out any excess. This step ensures easy release and prevents your beautiful cake from sticking.
Step 2: Cream the Butter and Cream Cheese
Using a stand mixer or hand mixer, beat the softened butter and cream cheese together until completely smooth. This base creates the lush, melt-in-your-mouth crumb we all crave in a Homemade Strawberry Cream Cheese Pound Cake.
Step 3: Beat in the Sugar
Gradually add in the granulated sugar, continuing to beat until the mixture is fluffy and pale. This step traps air and gives your cake its signature lightness, so don’t rush it—give it at least 3 to 5 minutes.
Step 4: Add the Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract for that comforting bakery scent and depth of flavor.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the sifted flour, salt, and baking powder. Sifting is key here for that perfectly tender crumb, so don’t skip it! This mixture ensures a cake that’s light yet satisfyingly sturdy.
Step 6: Alternate Adding Dry Ingredients and Milk
Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the flour mixture, mixing gently after each addition. This keeps the batter smooth and prevents over-mixing, which is secret to a soft pound cake.
Step 7: Fold in Strawberries, Puree, and Lemon Zest
Using a spatula, gently fold in the chopped strawberries, strawberry puree, and lemon zest (if using). Folding—rather than stirring—ensures the berries stay whole and juicy, giving you those strawberry-packed bites in every slice.
Step 8: Bake and Cool
Pour the batter into your prepared pan, smoothing the top. Bake for about 50 to 70 minutes, depending on your pan’s size and shape. The cake is done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely. Resist the urge to slice too soon; letting it rest gives you the perfect, moist crumb.
How to Serve Homemade Strawberry Cream Cheese Pound Cake
Garnishes
A dusting of powdered sugar adds a classic touch, but you can also dress up slices with fresh strawberries, a dollop of whipped cream, or even a drizzle of simple lemon glaze. Each garnish brings out the cake’s gorgeous color and bright flavor, making every plate look café-worthy.
Side Dishes
This cake shines alongside a scoop of vanilla or strawberry ice cream, or with a handful of mixed berries on the side. For brunch, serve it with fresh fruit salad and a cup of coffee or tea—its richness pairs beautifully with lighter accompaniments.
Creative Ways to Present
Try cutting the cake into cubes for a fun strawberry pound cake trifle with layers of whipped cream and berries. Or toast slices gently and serve with a scoop of gelato for a sophisticated yet easy dessert. Little tea sandwiches made from thin slices are also adorable for showers or garden parties!
Make Ahead and Storage
Storing Leftovers
Once your Homemade Strawberry Cream Cheese Pound Cake has cooled, wrap it tightly in plastic wrap or aluminum foil to prevent drying out. Store at room temperature for up to two days, or in the refrigerator for up to five days. Just let it return to room temp before serving for the best texture.
Freezing
This cake freezes like a dream! Wrap individual slices or the whole cooled loaf in plastic wrap, then place in a freezer-safe bag or container. It will keep beautifully for up to three months. Thaw overnight in the fridge or for a few hours at room temperature.
Reheating
If you like your pound cake a touch warm, microwave a slice for 10-15 seconds or heat briefly in a low oven. A warm slice with a little melting whipped cream is a total game-changer.
FAQs
How do I keep the cake from sticking to the pan?
Be generous with both butter and flour when prepping your pan, especially if you’re using a bundt pan with lots of nooks and crannies. Letting the cake cool for 10-15 minutes before unmolding also helps it release cleanly and stay picture-perfect.
Can I use frozen strawberries instead of fresh?
Absolutely! Just be sure to thaw and drain them very well before chopping to prevent extra moisture from making the cake soggy. Pat them dry with paper towels before folding them into the batter.
What if I don’t have whole milk?
For best results, stick with whole milk for the richest texture, but you can substitute with half-and-half or 2% milk if needed. Non-dairy milks work in a pinch, though the crumb may be a little less lush.
How do I know when the Homemade Strawberry Cream Cheese Pound Cake is done?
The cake is done when the top is golden and a toothpick or cake tester inserted in the center comes out clean (a few moist crumbs are fine, just no raw batter). If you’re using a dark or glass pan, check for doneness at the earlier side of the baking range.
Can I make this as cupcakes or mini loaves?
Yes! Divide the batter among cupcake tins or mini loaf pans, filling each about two-thirds full. Bake for 20-30 minutes, checking frequently after the 20-minute mark. They’re just as delicious in bite-sized form!
Final Thoughts
If you’re on the lookout for a showstopping dessert that’s as easy to bake as it is utterly irresistible, this Homemade Strawberry Cream Cheese Pound Cake has your name all over it. Give it a try—your kitchen will smell amazing, and everyone you share it with will rave about every luscious, berry-studded bite!
Print
Homemade Strawberry Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 1 cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist and creamy pound cake bursting with fresh strawberries, perfect for spring and summer desserts. This Homemade Strawberry Cream Cheese Pound Cake is easy to bake at home and will surely impress your guests.
Ingredients
Cake Batter:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour, sifted
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups fresh strawberries, finely chopped
- ¼ cup strawberry puree
- ½ cup whole milk
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Grease and flour your pan(s).
- Cream: Cream butter and cream cheese until smooth.
- Add Sugar: Gradually add sugar and beat until fluffy.
- Beat Eggs: Add eggs one at a time, then stir in vanilla.
- Mix: Mix dry ingredients separately; gradually combine with wet mixture, alternating with milk.
- Fold: Fold in chopped strawberries, strawberry puree, and lemon zest.
- Pour: Pour batter into prepared pan(s) and smooth top.
- Bake: Bake 50–70 minutes depending on pan, until a toothpick comes out clean.
- Cool: Cool 10–15 minutes in pan, then transfer to wire rack.
Notes
- Use room temperature ingredients for best results.
- Avoid overmixing after adding flour to keep cake tender.
- Serve plain or with whipped cream/ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 32g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 160mg
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