Go Back
–+ servings
Print
A bundt cake with a golden-yellow interior and a thick layer of glossy pink icing, shown with a large slice cut out to reveal the moist texture inside—perfect for those looking for festive Easter dessert ideas. Crumbs are scattered on the surface nearby.

Strawberry Cream Cheese Pound Cake Recipe

This strawberry cream cheese pound cake recipe is the easiest way to impress a crowd—no fancy skills required!

Course Cake, desserts
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8
Author momma lew

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

  1. Preheat the oven to 350
  2. Place eggs in a bowl with warm water to bring them to room temperature.
  3. 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.
  4. Add in cream cheese and beat until creamy.
  5. 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.
  6. Add the flour one cup at a time on low speed and scrape the bowl afterwards.
  7. 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).
  8. Spray bundt pan with cooking spray, be sure to get the sides of the pan.
  9. Add 1/2 of batter to the prepared pan.
  10. 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.
  11. Spoon 7-8 dollops of strawberry glaze on top of the batter and then swirl with a spoon, knife or skewer.
  12. Top the strawberry swirl with the remaining pound cake batter.
  13. 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
  14. with a wooden skewer around the 75 min mark.

  15. Let the entire cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

  16. 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.

  17. Once your strawberry frosting reaches the desired consistency, pour it over the cooled strawberry pound cake.

Recipe Notes

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.