Strawberry Cream Cheese Pound Cake is one of those desserts that feels like a warm hug on a plate. Every bite is tender, moist, and bursting with sweet strawberries and creamy, rich cream cheese flavor. It’s the perfect cake for afternoon tea, brunch, or any time I want to make something comforting that tastes like home.

Hi👋 I’m MARILYN, a 34-year-old FROM UNITED KINGDOM. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I first made Strawberry Cream Cheese Pound Cake for my sister’s baby shower. I wanted a cake that was rich and buttery but also fruity and bright, something that would look beautiful on the dessert table. As I folded the fresh strawberries into the cream cheese-infused batter, I couldn’t help sneaking spoonfuls of the mixture it was that good! When the cake came out of the oven golden and aromatic, I knew I had a winner. That day, watching friends and family savor every slice, I realized that baking is really about sharing joy and creating memories. Since then, this pound cake has become my go-to recipe for celebrations and quiet weekend indulgences alike.

I use this recipe whenever I want a dessert that’s simple but special. The cream cheese gives the cake incredible richness, while the strawberries bring freshness and sweetness. It’s the kind of cake that tastes homemade, yet feels luxurious.

Why I Love Making This Recipe

I love this pound cake because it’s foolproof yet impressive. The cream cheese keeps the cake extra moist and tender, while the strawberries add bursts of flavor that make every bite feel light and summery.

Another reason I love it is versatility. I serve it plain, with powdered sugar, or with a drizzle of cream cheese glaze. Sometimes I add a scoop of vanilla ice cream or fresh whipped cream for a dessert that feels celebratory. It’s a cake that can be enjoyed in so many ways, which makes it a family favorite every time I bake it.

Ingredients & Little Kitchen Secrets

Cake Ingredients:

225 g (1 cup) unsalted butter, softened
225 g (1 cup) cream cheese, softened
400 g (2 cups) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
300 g (2 1/2 cups) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
250 g (2 cups) fresh strawberries, hulled and chopped

Optional Glaze:

60 g (1/2 cup) powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

Little Kitchen Secrets

I always bring the butter, cream cheese, and eggs to room temperature. This ensures the batter is smooth and the cake bakes evenly.
Fold the strawberries gently to avoid breaking them and turning the batter pink.
I lightly dust strawberries with a teaspoon of flour before folding them in; this prevents them from sinking to the bottom.
For extra flavor, I sometimes add a teaspoon of lemon zest to brighten the cake.

How I Make It, Step by Step

Step 1: Prepare the Pan

I preheat the oven to 175°C (350°F). I grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.

Step 2: Cream Butter and Cream Cheese

I beat the butter and cream cheese together until smooth and creamy. Then I gradually add sugar and beat until light and fluffy, scraping the sides of the bowl as needed.

Step 3: Add Eggs and Vanilla

I add the eggs one at a time, mixing well after each addition. Then I stir in vanilla extract for that comforting aroma.

Step 4: Mix Dry Ingredients

In a separate bowl, I whisk together flour, baking powder, and salt. I add the dry ingredients to the wet mixture gradually, mixing until just combined. Overmixing can make the cake dense.

Step 5: Fold in Strawberries

I gently fold in the chopped strawberries, being careful not to overmix. For extra moisture, I sometimes sprinkle the strawberries with a little flour before folding in.

Step 6: Bake

I pour the batter into the prepared loaf pan and smooth the top. I bake for 60–70 minutes, checking with a toothpick inserted into the center; it should come out clean. The top should be golden brown and slightly springy.

Step 7: Cool and Glaze

I let the cake cool in the pan for 15 minutes, then transfer to a wire rack. If I’m making the glaze, I whisk powdered sugar, milk, and vanilla, then drizzle over the cooled cake.

How I Serve It at Home

I love slicing the cake thick for breakfast with a cup of tea or coffee. For dessert, I sometimes serve it with whipped cream or a scoop of vanilla ice cream and fresh strawberries. It’s perfect for brunch, afternoon gatherings, or simply a treat for my family.

This cake is also ideal for gifting. I wrap it in parchment paper and tie it with a ribbon it’s simple, rustic, and always appreciated.

Storage, Reheating & Make-Ahead Tips

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
It freezes well. I wrap slices in plastic wrap and foil for up to 2 months.
Warm slices in the oven for 5–7 minutes before serving to restore that freshly-baked feel.

100-Word Short Version

Strawberry Cream Cheese Pound Cake is rich, moist, and full of sweet comfort. Cream cheese keeps the cake tender, while fresh strawberries add brightness and fruity sweetness. I cream butter, sugar, and cream cheese together, add eggs and vanilla, then fold in flour and baking powder. Strawberries are folded in gently to prevent them from breaking. I bake it in a greased loaf pan until golden and fragrant. Serve plain, with glaze, or with whipped cream for a luxurious treat. Perfect for brunch, dessert, or gifting, this cake is simple, homemade, and full of love in every bite.

Recipe Card

Name: Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: PT-492307H56M43S
Total time: 1 h 30 min
Cuisine: British
Ingredients: 225 g (1 cup) unsalted butter, softened; 225 g (1 cup) cream cheese, softened; 400 g (2 cups) granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 300 g (2 1/2 cups) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 250 g (2 cups) fresh strawberries, hulled and chopped; Optional Glaze: 60 g (1/2 cup) powdered sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla extract

⏱️ Time
Prep Time: 20 minutes
Bake Time: 60–70 minutes
Cool Time: 15 minutes
Total Time: 1 hour 30 minutes

🛒 Ingredients

225 g unsalted butter, softened
225 g cream cheese, softened
400 g granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
300 g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
250 g fresh strawberries, chopped

Optional Glaze:

60 g powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

👩‍🍳 Instructions

Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
Beat butter and cream cheese until smooth. Gradually add sugar, mixing until fluffy.
Add eggs one at a time, then stir in vanilla extract.
Whisk flour, baking powder, and salt together; fold into wet ingredients until just combined.
Gently fold in strawberries.
Pour batter into pan and smooth the top. Bake 60–70 minutes or until a toothpick comes out clean.
Cool 15 minutes, remove from pan. Optional: drizzle glaze over cooled cake.

📝 Notes

Dust strawberries with a little flour to prevent sinking.
Add lemon zest for extra brightness.
Store covered at room temperature for 2 days or refrigerated for 4 days.
Freezes well for up to 2 months.

🍽️ Nutrition
Approximate per slice:
Calories: 400
Carbohydrates: 50g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Sugar: 28g
Fiber: 2g

Conclusion

Strawberry Cream Cheese Pound Cake is the kind of dessert that brings people together. It’s rich, tender, and full of flavor, perfect for celebrations or quiet moments at home. Each slice reminds me why I love baking it’s about creating joy, comfort, and sweet memories for my family and friends. Baking this cake is more than making dessert; it’s about sharing love and warmth in every bite.