Strawberry Cream Cheese Pound Cake Recipe You’ll Make on Repeat
This strawberry cream cheese pound cake recipe is super easy to make.
It’s a tender dessert recipe packed with fresh berries and creamy flavor.
Learn exactly how to create a pound cake that’s moist, flavorful, and perfect for any occasion—from brunch tables to backyard gatherings.
The combination of cream cheese and strawberries gives this pound cake a soft, dense crumb and a sweet-tart flavor that stands out on its own or with a dusting of powdered sugar.
Whether you’re baking for a crowd or just want something special with your afternoon coffee, this recipe is simple enough to make on a whim but impressive enough to share.
Scroll down to the bottom of the post for the full printable recipe.
Start by creaming together butter, sugar, and softened cream cheese until light and fluffy. Be sure now to rush. Beating the butter and sugar for a full 4–5 minutes adds air to the batter, which helps the cake rise and gives it a lighter texture.
Then add eggs one at a time, then gradually mix in flour and fold in vanilla. Pour half the batter into a greased bundt pan.
Make sure your ingredients are at room temperature to for a smooth, evenly mixed batter.
Gently swirl in dollops of strawberry glaze using a butter knife for that pretty marbled look, then top with the remaining batter.
Bake at 350°F for 80–90 minutes, rotating halfway through. Start checking the cake with a skewer around the 75-minute mark to avoid overbaking.
Let the cake cool in the pan for 10 minutes before turning it out to prevent sticking or breaking.
To make the strawberry frosting, mix powdered sugar with heavy cream and strawberry glaze, adjusting for consistency.
Once cooled, drizzle the frosting over the cake and garnish with fresh strawberries.
Yes! Just be sure it’s thick enough to swirl without sinking or running through the batter.
Yes! Wrap slices or the whole cake tightly and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.
That’s totally normal! Pound cakes are dense, so cracking is just a sign of the batter expanding and baking properly.
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If you’re loving this strawberry cream cheese pound cake, be sure to check out these great ideas to keep your baking game strong:
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Strawberry Cream Cheese Pound Cake Recipe
Ingredients
Pound Cake:
- 1 ½ stick unsalted butter room temperature
- 3 cups granulated sugar
- 1 8 oz package cream cheese, softened
- 6 large eggs room temperature
- 3 cups all purpose flour
- 2 teaspoon vanilla extract
- 13.5 oz package of marzetti glaze strawberry flavor
Strawberry Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1 tablespoon strawberry glaze
Instructions
- Preheat the oven to 350
- Place eggs in a bowl with warm water to bring them to room temperature.
- Beat butter in stand mixer or in a large mixing bowl with an electric mixer, gradually add the sugar and allow the two to cream for 4-5 mins, until light and fluffy.
- Add in cream cheese and beat until creamy.
- Remove eggs from water and add them one at a time, beating after each and scraping down the bowl to make sure it’s all fully incorporated.
- Add the flour one cup at a time on low speed and scrape the bowl afterwards.
- Fold in vanilla extract with rubber spatula (this keeps you from beating out air and allows you an opportunity to make sure all ingredients are incorporated).
- Spray bundt pan with cooking spray, be sure to get the sides of the pan.
- Add 1/2 of batter to the prepared pan.
- To make the strawberry glaze, whisk together all ingredients starting with 3 tbsp creme and only add the 4th if the glaze isn’t pourable.
- Spoon 7-8 dollops of strawberry glaze on top of the batter and then swirl with a spoon, knife or skewer.
- Top the strawberry swirl with the remaining pound cake batter.
- Add to the oven for a baking time of 80-90 mins (until skewer comes out clean). Rotate the pan at 45 mins. Begin checking
- with a wooden skewer around the 75 min mark.
- Let the entire cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- To make the glaze, in a mixing bowl, mix together powdered sugar with heavy cream and fresh strawberry glaze. Adjust the consistency by adding more powdered sugar if needed for thicker frosting, or a little milk if it's too thick.
- Once your strawberry frosting reaches the desired consistency, pour it over the cooled strawberry pound cake.
Is the glaze on top a different recipe?
Hi no, you will find it in the recipe card!