1. Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries work well for this cake. Make sure to let them thaw fully and gently remove any excess moisture before using. Too much moisture can make your Strawberry Cream Cheese Pound Cake slightly soggy.

2. Do I have to use a Bundt pan?

Not at all. You can bake this cake in two loaf pans instead. Keep an eye on baking time—start checking after about 1 hour. Your cake will still be moist and flavorful.

3. How do I make the glaze thicker?

To thicken the glaze, reduce the cream or milk slightly, or add more powdered sugar until it reaches the consistency you like. This works perfectly for drizzling over your Strawberry Cream Cheese Pound Cake .

4. Can I add nuts for extra texture?

Yes! Chopped walnuts or pecans can be folded into the batter for a nutty crunch. It adds a lovely contrast to the soft, creamy cake.

5. What’s the best way to store leftovers?

Keep slices in an airtight container at room temperature for up to three days. For longer storage, freeze individual slices for up to two months and thaw before serving—your Strawberry Cream Cheese Pound Cake will taste fresh and delicious.

Strawberry Cream Cheese Pound Cake Made Easy for Home

Description

Strawberry Cream Cheese Pound Cake is a moist, flavorful dessert made with rich cream cheese, fresh strawberries, and a tender crumb. Perfect for family gatherings or a cozy afternoon treat, it’s topped with a creamy glaze for extra indulgence.

Ingredients

Scale

For the Cake:

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 1/2 cups granulated sugar

6 large eggs, room temperature

1 tablespoon vanilla extract

3 cups all-purpose flour, sifted

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups fresh strawberries, finely chopped

1/4 cup strawberry puree

1/2 cup whole milk

1 tablespoon lemon zest (optional)

For the Glaze:

1 1/2 cups powdered sugar

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract

1 tablespoon strawberry puree (optional)

Instructions

Preheat oven to 325°F (163°C) and grease a 10-inch Bundt pan.

Chop strawberries and prepare strawberry puree.

Beat butter and cream cheese until light and fluffy.

Gradually add sugar and beat until combined.

Add eggs one at a time, then stir in vanilla.

Whisk together flour, salt, and baking powder in a separate bowl.

Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.

Fold in chopped strawberries and strawberry puree for marbled effect.

Pour batter into pan and bake 1 hour 15 minutes or until a toothpick comes out clean.

Cool in pan 10 minutes, then transfer to wire rack.

Whisk glaze ingredients until smooth and drizzle over cooled cake.

Notes

Use room temperature ingredients for best texture.

Do not overmix batter to keep cake tender.

Reserve part of strawberry puree for extra marbling if desired.

Store in an airtight container at room temperature for up to 3 days.

Freeze individual slices for up to 2 months.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 90mg

Keywords: strawberry cream cheese pound cake, homemade pound cake, dessert cake