Homemade Strawberry Cream Cheese Pound Cake Recipe – A Cozy, Strawberry-Sweet Classic

Introduction
The warm, buttery scent of cake baking always calms me down, and today it’s the gentle perfume of strawberries and cream that fills the kitchen. Right away, you’ll fall for this Homemade Strawberry Cream Cheese Pound Cake — its soft crumb and tiny bursts of fruit remind me of family dinners on Sundays. If you love layered strawberry desserts, you might also enjoy my take on a strawberry cheesecake layer cake, which celebrates the same bright berry flavor.

Why You’ll Love It

• Quick and easy to make, so you can have dessert without fuss.
• Comforting homemade flavor that tastes like a warm hug.
• Made with simple ingredients you probably already have.
• Great for any occasion — brunch, a cozy night in, or a potluck.
• Always a crowd-pleaser with a tender crumb and gentle strawberry sweetness.

To be honest, this cake reminds me of childhood summers — juicy berries, sweaty hands, and a slice passed around the picnic table.

Ingredients You’ll Need

• 1 cup unsalted butter, softened — use unsalted butter so you can control the salt.
• 8 oz cream cheese, softened — full-fat cream cheese gives the best texture; I use the same strategy I use in my red velvet sheet cake with cream cheese frosting.
• 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 — use ripe berries for the best flavor; if they’re watery, pat them dry so the batter doesn’t get soggy.

How to Make It

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a loaf pan. Then set it aside so you can work without rushing.
2. In a large mixing bowl, cream the butter and cream cheese together until fluffy and pale. You’ll see the texture go from heavy to light — that’s the moment to smile.
3. Gradually add the sugar, beating well after each addition. The batter will smell sweet and creamy as the sugar dissolves.
4. Add the eggs one at a time, beating briefly after each one so the batter stays smooth and glossy.
5. In another bowl, whisk the flour and baking powder. Next, fold the dry mixture into the wet ingredients until just combined. Avoid overmixing so the cake stays tender.
6. Fold in the vanilla and the sliced strawberries gently. For best results, scoop the fruit in with a rubber spatula so you don’t mash the berries — you want little pops of strawberry throughout. This Homemade Strawberry Cream Cheese Pound Cake bakes into a golden, fragrant loaf with tender crumbs.
7. Pour the batter into the prepared pan and smooth the top. Then bake for 60–70 minutes, or until a toothpick inserted near the center comes out clean and the top turns a warm, golden brown.
8. Cool the cake in the pan for about 15 minutes. After that, invert it onto a wire rack to finish cooling. Optionally, make a simple glaze or dust with powdered sugar before serving.

Kitchen Tips

• Time-saver: Use room-temperature butter and cream cheese; they combine faster and you won’t overwork the batter.
• Fix for sinking centers: If your cake sinks, it likely needed a minute longer in the oven. Next time, tent loosely with foil in the last 10 minutes to prevent over-browning while the center finishes baking.
• Flavor twist: For a bright lift, add a teaspoon of lemon zest or macerate the strawberries with a teaspoon of sugar and a splash of vanilla. Also, the gentle folding technique I use for my strawberry cheesecake cookies helps keep fruit suspended without turning the batter pink and runny.

Serving Ideas

Serve slices warm with a dollop of whipped cream or a scoop of vanilla ice cream. Moreover, you can dress it up for brunch with fresh berries and mint sprigs. For a cozy holiday spread, pair the cake with a spiced coffee or my favorite fall dessert, the creamy pumpkin swirl cheesecake. This pound cake also makes a lovely base for shortcake-style dessert — just split and layer with whipped cream and extra berries.

Storing & Leftovers

• Keep wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
• To freeze, slice and wrap individual pieces; thaw at room temperature or warm gently in the microwave for 15–20 seconds.
• Leftover idea: Turn slices into quick dessert sandwiches with mascarpone and fresh strawberries for a whimsical treat.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day after flavors settle.

Q: Can I swap any ingredients?
A: Of course — try light cream cheese for a lighter texture, or swap half the sugar for brown sugar for a deeper flavor.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, or cooled with a scoop of ice cream.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges, a springy top, and a clean toothpick test — that signals a perfectly baked Homemade Strawberry Cream Cheese Pound Cake.

Final Thoughts

This recipe sits in my kitchen rotation because it’s simple, forgiving, and full of small pleasures — the crackle of the crust, the soft cream cheese richness, and the bright strawberry pockets. Also, it’s a recipe you can tweak and pass down, which makes me smile every time I slice a piece for friends. I hope you bake it, make it yours, and find that same warm memory in every bite of Homemade Strawberry Cream Cheese Pound Cake.

Conclusion

For extra inspiration and a slightly different take on strawberry and cream cheese desserts, you might enjoy the detailed version at The BEST Strawberry Cream Cheese Pound Cake, which offers helpful visuals and tips. If you’re curious about another classic variation, see the tried-and-true Strawberry Cream Cheese Pound Cake Recipe – Food.com for additional community-tested notes and ideas.

Homemade Strawberry Cream Cheese Pound Cake

A moist and comforting pound cake infused with fresh strawberries and cream cheese, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 cup unsalted butter, softened Use unsalted butter to control salt.
• 8 oz cream cheese, softened Full-fat cream cheese gives the best texture.
• 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 Use ripe berries for best flavor.

Method

 

Preparation

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a loaf pan.
2. In a large mixing bowl, cream the butter and cream cheese together until fluffy and pale.
3. Gradually add the sugar, beating well after each addition.
4. Add the eggs one at a time, beating briefly after each one.
5. In another bowl, whisk the flour and baking powder.
6. Fold the dry mixture into the wet ingredients until just combined.
7. Fold in the vanilla and sliced strawberries gently using a rubber spatula.

Baking

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 60–70 minutes, or until a toothpick inserted near the center comes out clean.
3. Cool the cake in the pan for about 15 minutes, then invert onto a wire rack to finish cooling.
4. Optionally, make a simple glaze or dust with powdered sugar before serving.

Notes

For a bright twist, add lemon zest or macerate the strawberries with a bit of sugar and vanilla.