Last Saturday morning, I woke up craving something sweet but didn’t want to run to the bakery. Opening my fridge, I spotted fresh strawberries that needed to be used and a block of cream cheese sitting there. That’s when inspiration struck—why not combine them into a Homemade Strawberry Cream Cheese Pound Cake? This recipe has become my go-to whenever I want to impress guests or treat my family to something special without spending hours in the kitchen.
The beauty of this pound cake lies in its perfect balance of tangy cream cheese, sweet strawberries, and that classic dense-but-tender crumb we all love. It’s similar to my Classic Vanilla Pound Cake but with a fruity twist that makes it irresistible for spring gatherings or afternoon tea. Whether you’re celebrating a birthday or just want to elevate your weekend baking, this recipe delivers bakery-quality results every single time. Let’s get started.
Why You’ll Love This Recipe
- Incredibly moist texture thanks to the cream cheese which keeps the cake tender for days
- Simple ingredients you probably already have in your pantry and fridge
- Stunning presentation with beautiful strawberry swirls throughout each slice
- Beginner-friendly with straightforward mixing methods that don’t require professional skills
- Versatile dessert perfect for breakfast, brunch, dessert, or afternoon snacking
Ingredients You’ll Need
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 8 oz cream cheese, softened (full-fat works best for richness)
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but adds depth)
For the Strawberry Swirl:
- 1 1/2 cups fresh strawberries, diced small
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Why we use cream cheese? It creates an incredibly tender crumb and adds a subtle tangy flavor that balances the sweetness perfectly. Best substitute: If you don’t have cream cheese, you can use full-fat sour cream, though the flavor will be slightly different.
Why fresh strawberries? Fresh berries provide the best flavor and texture. Frozen strawberries work in a pinch but should be thawed and drained completely to avoid excess moisture.
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C) and thoroughly grease a 10-inch bundt pan with butter and flour. This lower temperature prevents the outside from browning too quickly while the center bakes.
- Prepare the strawberry filling by combining diced strawberries, 2 tablespoons sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until thickened, then cool completely.
- Cream the butter and cream cheese together on medium speed for 3-4 minutes until light and fluffy. This step incorporates air for a better texture, so don’t rush it.
- Add sugar gradually and beat for another 2-3 minutes until the mixture is pale and smooth. Scrape down the bowl occasionally to ensure even mixing.
- Add eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, it’s normal—it will come together when you add the flour.
- Whisk together flour, baking powder, and salt in a separate bowl, then add to the wet ingredients in three additions, mixing on low speed just until combined.
- Fold in vanilla and almond extracts gently with a spatula to preserve the air you’ve incorporated.
- Pour half the batter into the prepared pan, then dollop half the strawberry mixture on top. Add remaining batter, then swirl remaining strawberry filling using a knife.
- Bake for 75-85 minutes until a toothpick inserted comes out with just a few moist crumbs. The cake should pull away slightly from the pan edges.
- Cool in the pan for 15 minutes, then invert onto a wire rack. Let cool completely before slicing—this takes about 2 hours but prevents crumbling.
Serving Suggestions
This strawberry cream cheese pound cake is incredibly versatile for any occasion. Serve it warm with a dollop of whipped cream and fresh strawberries for an elegant dessert at dinner parties. It’s also perfect for brunch gatherings alongside coffee or tea, cut into thick slices and lightly toasted.
For afternoon tea or spring celebrations, dust it with powdered sugar and arrange fresh berries on top for a beautiful presentation. During summer picnics, pack individual slices wrapped in parchment paper—they travel beautifully and stay moist. You can even serve it as a special breakfast treat with Greek yogurt and honey drizzled on top.
Variations and Suggestions (Make it Yours)
- Gluten-free version: Replace all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum
- Reduce sugar: Cut the sugar to 2 1/2 cups if you prefer a less sweet cake—the strawberries still provide plenty of flavor
- Mixed berry option: Swap strawberries for a combination of blueberries, raspberries, and blackberries for a different berry profile
- Lemon variation: Add 2 tablespoons lemon zest to the batter and replace almond extract with lemon extract for a citrusy twist
- Vegan adaptation: Use vegan butter and cream cheese, replace eggs with flax eggs (6 tablespoons ground flax + 18 tablespoons water), though the texture will be slightly different
Emily Dawson Tips for Recipe Success
Room temperature ingredients are crucial—cold eggs and cream cheese won’t incorporate smoothly and can create a dense texture. Leave them out for about an hour before starting.
Don’t overmix once you add the flour. Mix just until you can’t see dry flour anymore. Overmixing develops gluten, which makes the cake tough instead of tender. I learned this the hard way when my first attempt came out chewy!
Test doneness carefully—the toothpick should have a few moist crumbs, not be completely clean. A completely clean toothpick means you’ve slightly overbaked it. The cake continues cooking from residual heat after you remove it.
Avoid opening the oven door during the first 60 minutes of baking. Temperature fluctuations can cause the cake to sink in the middle, and nobody wants that.
Common mistake: Skipping the cooling time in the pan. I once tried to remove my cake after just 5 minutes and it broke apart. The 15-minute rest allows the structure to set properly.
Storage and Make-Ahead
Store this pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The cream cheese keeps it incredibly moist, so it actually tastes even better on day two when the flavors have melded together.
For freezing, wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.
To refresh the texture, warm slices in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds. This brings back that fresh-baked softness and makes the strawberry swirl extra jammy.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw them completely and drain all excess liquid by pressing them between paper towels. You may need to cook the filling a bit longer to evaporate the extra moisture. The flavor will be slightly less bright but still delicious.
Why did my cake sink in the middle?
This usually happens from opening the oven door too early, using old baking powder, or underbaking. Make sure your baking powder is fresh (test it by adding a bit to hot water—it should fizz). Also, avoid testing the cake before 60 minutes of baking time.
Can I make this in a different pan?
Yes! Use two 9×5-inch loaf pans and reduce baking time to 55-65 minutes, or a 10-inch tube pan with similar timing. Just check doneness with a toothpick since all ovens vary.
How do I prevent the strawberries from sinking?
Toss the diced strawberries with 1 tablespoon of flour before adding them to the batter. This helps suspend them throughout the cake instead of sinking to the bottom.
Can I make this dairy-free?
You can substitute vegan butter and cream cheese, though the texture won’t be quite as rich. Make sure your vegan cream cheese is a brick-style one designed for baking, not the spreadable kind.
Do I need to adjust the recipe for high altitude?
If you’re above 3,000 feet, reduce the sugar by 2 tablespoons and increase the flour by 2 tablespoons. Also increase the oven temperature by 15-25 degrees to help the cake set before rising too much.
Final Thoughts
This Homemade Strawberry Cream Cheese Pound Cake has earned a permanent spot in my recipe rotation, and I hope it does in yours too. The combination of tender crumb, tangy cream cheese, and sweet strawberry swirls creates something truly special that goes beyond ordinary pound cake.
I’d love to hear how your cake turns out! Did you try any of the variations? What occasion did you make it for? Share your experience and any creative modifications in the comments below—your feedback helps me create even better recipes for our community.