Homemade Strawberry Cream Cheese Pound Cake is a delicious marriage of dense, buttery pound cake and the bright, sweet flavor of strawberries, all wrapped in a rich cream cheese base. This cake embodies the comforts of homemade baking, with its luxurious texture and naturally fruity notes. Pound cakes have deep roots in European baking traditions but took on a uniquely American character in the South, where cream cheese was incorporated to make the cakes even more moist and flavorful. The addition of strawberries gives this classic dessert a summery, irresistible twist that has made it a favorite at birthdays, teas, and family celebrations.
For the Ingredients Quantity, you will need 1½ cups unsalted butter, softened, 8 ounces cream cheese, softened, 3 cups granulated sugar, 6 large eggs, 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon vanilla extract, 1½ cups diced fresh strawberries tossed lightly in 1 tablespoon flour, and for the optional glaze, 1 cup powdered sugar with 2–3 tablespoons pureed fresh strawberries.
Optional Additions could include adding ½ teaspoon almond extract to deepen the flavor, folding in ½ cup of white chocolate chips for a creamy pop, or topping the finished cake with extra sliced strawberries for a beautiful, fresh garnish.
Tips for Success are to ensure your butter, cream cheese, and eggs are all at room temperature before starting to create a smooth, cohesive batter. Lightly dusting the strawberries with flour before adding them to the batter helps prevent them from sinking to the bottom during baking. Gently fold the strawberries in at the end to avoid overmixing, which could cause the cake to be dense. Also, bake low and slow to ensure the cake cooks evenly without drying out—patience is key with pound cakes.
For the Instructions, preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a large loaf pan. In a large bowl, cream together the butter and cream cheese until light and fluffy. Gradually add the sugar and continue beating until very fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Stir in the vanilla. Carefully fold in the floured strawberries. Pour the batter into the prepared pan, smoothing the top. Bake for about 85–90 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Once cooled, drizzle with the optional strawberry glaze if desired.
The Description of this pound cake highlights its dense yet tender crumb, enriched with tangy cream cheese and dotted with sweet bursts of fresh strawberries. The outside has a delicate, golden crust, while the inside remains moist and full of flavor, making every slice both rich and refreshing.
Nutritional Information per slice (based on 16 slices) is approximately 420 calories, 22g fat, 52g carbohydrates, 5g protein, and 30g sugar. Adding glaze or white chocolate chips will slightly increase these numbers.
In Conclusion, Homemade Strawberry Cream Cheese Pound Cake is the ultimate expression of cozy, Southern-inspired baking with a vibrant, fruity twist that brightens any occasion.
The Recommendation is to serve slices slightly chilled for a firmer texture or at room temperature for a melt-in-your-mouth experience. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Embracing Healthful Indulgence means enjoying this cake mindfully—perhaps sharing a slice with a loved one over coffee or offering it as a special treat to celebrate everyday joys. Opting for organic strawberries or whole-grain flour alternatives can be small ways to make this indulgence a little more nourishing while still completely delightful.