Strawberry Cream Cheese Pound Cake Recipe

There’s nothing more delightful than a slice of Strawberry Cream Cheese Pound Cake. This rich, buttery cake is swirled with juicy strawberries and creamy cheese for the perfect balance of flavors. Whether for brunch, dessert, or a sweet snack, this cake is sure to impress!

Why You’ll Love This Strawberry Cream Cheese Pound Cake

• Ultra-moist and tender crumb thanks to cream cheese.
• Bursting with fresh strawberry flavor in every bite.
• Simple to make with basic ingredients.
• Perfect for any occasion—great for parties, holidays, or afternoon tea.

Ingredients

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract

For the Strawberry Swirl:

• 1 ½ cups fresh strawberries, diced
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Instructions

Step 1: Prepare the Strawberry Swirl

1. In a small saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat for 5-7 minutes until strawberries soften and release juices.
3. Mash slightly with a fork, then let cool.

Step 2: Make the Pound Cake Batter

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat butter and cream cheese until smooth.
3. Gradually add sugar, beating until light and fluffy (about 5 minutes).
4. Add eggs one at a time, mixing well after each.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture, mixing just until combined.
7. Stir in vanilla extract.

Step 3: Layer and Bake

1. Pour half the batter into the prepared pan.
2. Spoon half the strawberry mixture over the batter and swirl gently with a knife.
3. Repeat with remaining batter and strawberries.
4. Bake for 75-85 minutes, or until a toothpick inserted comes out clean.
5. Cool in the pan for 15 minutes, then transfer to a wire rack.

Step 4: Serve & Enjoy!

• Let the Strawberry Cream Cheese Pound Cake cool completely before slicing.
• Dust with powdered sugar or drizzle with glaze (optional).
• Store leftovers in an airtight container for up to 5 days.

Tips for the Best Strawberry Cream Cheese Pound Cake

✔ Use room temperature ingredients for a smooth batter.
✔ Don’t overmix—just combine until ingredients are incorporated.
✔ Adjust strawberry sweetness—add more sugar if berries are tart.
✔ Try a glaze—mix powdered sugar with a little milk or strawberry puree for extra flavor.

Conclusion

This Strawberry Cream Cheese Pound Cake is a decadent, moist, and flavorful dessert that’s perfect for any occasion. The combination of rich cream cheese and sweet strawberries makes it irresistible. Bake one today and enjoy every delicious bite!

Strawberry Cream Cheese Pound Cake

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• Total Time: 20 minutes
• Yield: 12

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Description

Indulge in thisStrawberry Cream Cheese Pound Cake—moist, buttery, and swirled with fresh strawberries! Easy recipe for a show-stopping dessert.

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Ingredients

For the Cake:

• 1 ½ cups 3 sticks unsalted butter, softened
• 8 oz cream cheese (softened)
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract

For the Strawberry Swirl:

• 1 ½ cups fresh strawberries (diced)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

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Instructions

Step 1: Prepare the Strawberry Swirl

1. In a small saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat for 5-7 minutes until strawberries soften and release juices.
3. Mash slightly with a fork, then let cool.

Step 2: Make the Pound Cake Batter

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, beat butter and cream cheese until smooth.
3. Gradually add sugar, beating until light and fluffy (about 5 minutes).
4. Add eggs one at a time, mixing well after each.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Gradually add dry ingredients to the wet mixture, mixing just until combined.
7. Stir in vanilla extract.

Step 3: Layer and Bake

1. Pour half the batter into the prepared pan.
2. Spoon half the strawberry mixture over the batter and swirl gently with a knife.
3. Repeat with remaining batter and strawberries.
4. Bake for 75-85 minutes, or until a toothpick inserted comes out clean.
5. Cool in the pan for 15 minutes, then transfer to a wire rack.

Step 4: Serve & Enjoy!

1. Let the Strawberry Cream Cheese Pound Cake cool completely before slicing.
2. Dust with powdered sugar or drizzle with glaze (optional).
3. Store leftovers in an airtight container for up to 5 days.

• Prep Time: 20 minutes
• Category: Dessert