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Strawberry cream cheese pound cake

Delicious strawberry cream cheese pound cake is a simple tea cake made with ripe strawberries. Like my blueberry pound cake, the cream cheese batter makes a moist cake with a tender crumb and fabulous flavor.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the shortcake recipe. If you’d like to skip straight to the recipe, use the jump button at the top of the post.

You may also be interested in my strawberry shortcake recipe and my strawberry cream cheese cupcakes recipe. For ease of browsing, you can find all of my strawberry recipes in one place.

Strawberry cream cheese poundcake with bright pink cloth in the background. There are whole strawberries on the side of the cake.

For another poundcake bursting with sweet, summer peaches, check out this peach pound cake.

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Strawberry cream cheese pound cake

It is absolutely delicious as is, which is how I really like it. But, if you want to glaze it, I suggest a vanilla glaze for those with a sweet tooth, a lemon glaze for those that like a little tart with their sweet or a strawberry cream cheese icing if you really want to gild the lily.

Cut open poundcake showing slices of strawberry inside. There are whole strawberries beside the cake.

I love the simplicity of a pound cake. It’s the kind of thing that goes perfectly with a cup of coffee in the afternoon. A little “pick me up” without being too heavy or sweet.

The cream cheese in the batter gives it just a bit of tang to balance to sweetness, plus it makes a really tender and moist cake.

Ingredients

The ingredients for the pound cake are common pantry ingredients. Flour, baking powder, salt, vanilla, sugar, butter, milk and eggs.

It’s the start of strawberry season here, so it is the perfect time to bake with them.

Ingredients for strawberry pound cake on light gray background.

Before you start, take a few minutes to measure all of your ingredients. I use a scale for accuracy. The link below is the same scale that I own. If you don’t currently own one, I would encourage you to find one that you like. They are so useful, especially in baking.

Best for home use
Escali Digital Food Scale
$26.95 $24.95

This is the scale that I own and use daily. It is easy to use, plus it measures in pounds, ounces and grams.

Measuring ingredients by weight, ESPECIALLY in baking, is much more accurate than cup measurement.

Affiliate link, I may earn a commission from your purchase. Your price is unaffected.
03/17/2024 02:11 pm GMT

How to make strawberry pound cake

Making this pound cake couldn’t be easier. No need to drag the big mixer out, a hand-held electric mixer is all you’ll need for this recipe.

First, you’ll want to butter and flour your pan. To bake this cake, you can use a loaf pan with folded corners, like the one I used here. It gives you sharp edges and looks very pretty. These are the types of pans used in professional baking.

Sliced strawberry cake with whole berries on the side, on a white background with a bright pink cloth in the back.

Your other easier to clean option, is a molded 8 x 5 loaf pan. It won’t give you crisp edges, but it is easier to clean because there are no creases where batter can get trapped.

Step by step photos showing how to make strawberry cream cheese poundcake.
  1. After you’ve prepared your pan, the next step is sifting your dry ingredients together in a mixing bowl.
  2. Then, beat the butter and cream cheese together before adding the sugar and eggs. Finally, the milk, vanilla and flour mixture gets added to make the pound cake batter.
  3. Here is a trick to avoiding sinking fruit – I put about a third of the batter in the bottom of the pan first before adding the strawberries.
  4. Then, gently fold in the sliced strawberries and spread the remaining batter into prepared pan.
Baked cream cheese pound cake in the pan on top of the cooling rack.

Let the cake cool in the pan for about 10 minutes before you unmold it. As it cools, you’ll see it pull away from the edges of the pan a bit. That’s your cue that you can flip it over and remove it.

Place the cake on a cooling rack and let it cool completely before slicing. This is the hardest part – not cutting into the cake. It smells so good and all you’ll want to do is slice into it, but don’t. Trust me, it’s worth the wait.

How to store cake

Store leftover poundcake at room temperature for about 3 days, or in the refrigerator for up to a week.

Freeze the cake for up to 3 months, wrapped tightly in plastic wrap and/or stored in an airtight container to protect from freezer burn. You could also slice the cake, wrap each slice individually, then store the wrapped sliced in an airtight container. This makes it easy to take out a single slice without having to thaw the entire cake.

Strawberry recipes

Here are a few more recipes for the strawberry lovers. Whether you’re a fan of drinks, desserts or jams, I’ve got you covered.

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Poundcake image for Pinterest.

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Strawberry cream cheese pound cake

Cheryl Bennett
Strawberry cream cheese pound cake is a simple loaf perfect for an afternoon treat.
4.64 from 25 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Desserts
Cuisine American
Servings 1 loaf cake
Calories 405 kcal

Ingredients
  

  • 1 3/4 cup all-purpose flour 7 1/2 ounces
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsp. unsalted butter room temp
  • 3 ounces cream cheese room temp // 6 tbsp.
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla I use vanilla bean paste
  • 1/2 cup whole milk or half and half
  • 1 cup strawberries hulled and thinly sliced (about a dozen berries)
  • Strawberry cream cheese icing optional

Instructions
 

  • Preheat oven to 350°F / 177°C / Gas mark 4
  • Butter and flour an 8 x 5 loaf pan.
  • Sift flour, baking powder and salt together, set aside.
  • Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 3 minutes.
  • Add sugar and beat to combine. Scrape down bowl and add eggs, one a time, mixing thoroughly before adding in second egg.
  • Add vanilla and milk, beat on low just to incorporate.
  • Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
  • Scrape down bowl, making sure to scrape the bottom of the bowl, beat on low for 30 seconds.
  • Add 1/3 of the batter to the loaf pan. Smooth to make an even layer in the bottom of the pan.
  • Then add sliced strawberries to the remainder of the batter and gently fold them in, using a rubber spatula.
  • Add remaining batter to loaf pan and smooth the top.
  • Bake for 60 – 70 minutes, or until a tester inserted comes out clean.
  • Cool cake in pan for 10 minutes, then invert cake to release.
  • Cool pound cake completely on wire rack before slicing.

Notes

For simple glaze:

1 cup powdered sugar
2 tbsp. melted butter, cooled
2 – 3 tbsp. cream
1 tsp. vanilla

Nutrition

Serving: 1sliceCalories: 405kcalCarbohydrates: 53gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 7gCholesterol: 93mgSodium: 318mgFiber: 1gSugar: 31g
Tried this recipe?Let us know how it was!

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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Originally published 3/3/21, most recent update 5/16/24.

16 Comments

  1. It looks delicious and I am sure it tastes the same! Thank you for this recipe!

    Happy Birthday with everything you wish for 🎁🎂🎁

  2. What a beautiful treat, thank you. May I use defrosted fresh whole strawberries that I froze a couple of weeks ago? I’m not sure if they would work here.

    1. Hi Jan! Yes, you can! I would make sure you thaw and drain them well so they don’t make your cake soggy 🙂

  3. OMG this pound cake with fresh strawberries is the best! I had strawberries I didn’t want to go to waste and made this two days ago. Doubled recipe to make two loaves.
    This is so good, I made two more loaves today. I will be making the peach one tomorrow. Thank you for sharing this recipe, and so glad I came across it.

  4. Hi! This looks delicious, but I’m confused!

    Is it 2oz of butter or 4oz? It says 4oz (1/2 a stick) but 1/2 a stick is 2oz.

    1. Hi Tara. 1 whole stick of butter is 8 tbsp. It is 4 tbsp., so half a stick. (I had accidently typed oz. instead of tbsp., the correction has been made).

  5. I want to make this. I bought blackberries and raspberries today before I saw the recipe. May I use either one of these instead?? Thank you!

  6. Thank you for sharing this recipe! Some how 1 cup of strawberries did not seem to be enough, so I added about 1.5 cups. The suggestion to layer the strawberries after first pouring 1/3 of the batter is genius! I followed all of the recipe ingredients/measurements as listed but included the zest of 1 lemon and soaked the strawberries with the juice from that lemon so that they wouldn’t brown. Also, I didn’t have a block of regular cream cheese, but I did have a tub of strawberry cream cheese so thought to take a chance :). I’m not sure if using 4 tbsp of butter, strawberry cream cheese and adding in the lemon affected the taste as it’s meant to be, but the cake turned out light and airy — perfect for tea (or for those who don’t like very sweet desserts), indeed! (Baking time was 70 minutes, probably because I added extra strawberries).

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