Best Strawberry Pound Cake With Cream Cheese (Homemade)

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A strawberry cream cheese pound cake that is (IMHO) the best bundt cake I’ve made this year. 

If you’re looking for some delicious recipes now that strawberry season is here, look no further.

This is a dense, moist pound cake with lots of fresh strawberries peeking out. We love our pound cake naked.

But not to worry, if you really want a strawberry glaze or topping, I’ve also included a link to my famous Strawberry Sauce.  

Just in case you’re looking for a little extra somethin somethin .

So let’s get started!

strawberry cream cheese pound cake slice in front of whole cake in red pie plate

So before we get into the ingredients, I wanted to take a moment to make sure you have all the baking equipment we’ll use.

Nothing fancy to be sure, but I know that it really bugs me when I start to make a recipe and I don’t have everything I need!

If you’re just starting out baking or even if you’ve been baking for years and need a refresh, be sure to check out my post about setting up your own baker’s pantry.

I talk about the basics – from ingredients to baking utensils, pans and nice to haves. 

So for this recipe you will need a bundt pan.  There are so many out there, I love the shapes and designs.

Bundt pans are great cake pans because they make cakes big enough to feed a crowd, and that makes this strawberry recipe perfect for potlucks and picnics. 

strawberry pound cake vertical with strawberry inside of cake

Tips for making this delicious strawberry pound cake 

Use fresh berries

Sprinkle a little flour on the berries so they won’t sink to the bottom of your cake

Let your cream cheese and butter soften 

Use an electric mixer or stand mixer on low speed, scraping the sides of the bowl as you mix Let the cake cool completely before you invert it 

Time Saver Tip: 

Gather all of your ingredients, pans, mixer, measuring cups and spoon before you get started. Measure out the ingredients you will need, sift flour so that all you have to do is add them to your mixing bowl!

Ingredients You Will Need

Pound cakes are one of my favorite recipes to make. They typically include the basic baking ingredients that you would normally have on hand.

No need to go on a hunt to find something exotic!

  • White Sugar – 3 cups
  • All purpose flour – 3 cups
  • Six eggs – room temperature
  • 3/4 of a pound of butter (3 sticks)
  • 8 oz. cream cheese
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup sliced & quartered fresh strawberries
eating a slice of strawberry pound cake with cream cheese fork on white plate and second slice in background

How to make the best strawberry pound cake recipe

In a large bowl cream sugar, butter on medium speed

Add room temperature eggs

This is your wet mixture.

In a medium bowl sift the flour .

Add the dry ingredients to the wet ingredients. The flour mixture will make the cake batter stiff to continue to mix on low speed until completely blended. 

Fold in the sliced strawberries.

Pour into a greased and floured bundt pan

Place it into a cold oven

Bake at 300 degrees for 1 hour and a half to 1 hour & 45 minutes – baking times can vary.  

When the cake is golden brown remove it carefully from the oven

You cake is done if a wooden pick comes out clean

Cool it on a wire rack.  Only invert the cake on your favorite cake plate once it’s completely cool. 

More strawberry recipes:

The Best Strawberry Cream Cheese Pound Cake

This is the best pound cake recipe and I know it will become your favorite too!

If you love it as much as I think you will please give it a 5 star rating and leave a comment below! 

piece of strawberry pound cake on white plate with sliced strawberry square

Best Strawberry Pound Cake With Cream Cheese (Homemade)

4.67 from 6 votes

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Judy Kahansky
You will love how easy it is to make this amazing Strawberry Pound Cake.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Cake Recipes
Cuisine North American
Servings 12
Calories 618 kcal

Ingredients
  

  • 3 cups all purpose flour
  • 3 cups white sugar
  • Six eggs - room temperature
  • 3/4 of a pound of butter - 3 sticks
  • 8 oz. cream cheese
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup sliced strawberries

Instructions
 

  • In a large bowl cream sugar and butter on medium speed
  • Mix in cream cheese
  • Add room temperature eggs
  • This is your wet mixture.
  • In a medium bowl sift the flour .
  • Add the dry ingredients to the wet ingredients. The flour mixture will make the cake batter stiff so continue to mix on low speed until completely blended. 
  • Fold in the sliced strawberries.
  • Pour into a greased and floured bundt pan
  • Place it into a cold oven
  • Bake at 300 degrees for 1 hour and a half to 1 hour & 45 minutes – baking times can vary.  
  • When the cake is golden brown remove it carefully from the oven
  • You cake is done if a wooden pick comes out clean
  • Cool it on a wire rack.  Only invert the cake on your favorite cake plate once it’s completely cool. 

VIDEO

Nutrition

Serving: 1g | Calories: 618kcal | Carbohydrates: 76g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 375mg | Fiber: 1g | Sugar: 52g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.