Strawberry Pound Cake with Cream Cheese

This strawberry pound cake is rich, moist, and full of sweet berry flavor. It starts with a classic Southern-style cream cheese pound cake base, then fresh strawberries are folded in for a lovely pound cake that’s perfect for spring and summer.

The cake is baked using the cold oven method, which means it goes into the oven before the oven is preheated. As the oven warms, the batter rises slowly and evenly, giving the cake that dense, tender crumb pound cakes are known for.

Serve it plain, with a simple glaze, or with fresh strawberries and whipped cream for a beautiful dessert that feels just right for Easter, Mother’s Day, summer gatherings, Sunday dinner, or a cozy afternoon with coffee.

Why You’ll Love This Strawberry Pound Cake

This strawberry pound cake is the kind of cake that looks special but still feels wonderfully old-fashioned. It has that dense, buttery pound cake texture, a soft strawberry flavor, and a beautiful creamy color that makes it perfect for spring and summer desserts.

• It’s made with cream cheese for a rich, tender crumb
• The recipe calls for fresh strawberries for real berry flavor
• The cake is baked using the cold oven method
• Pound Cakes are perfect for spring, summer, Easter, Mother’s Day, showers, and potlucks
• This cake is delicious plain, glazed, or served with berries and whipped cream
• You’ll love how it slices beautifully for serving

Baking Equipment That’s Helpful

Before we get into the ingredients, let’s make sure you have what you need.

Nothing fancy, I promise. But I know how frustrating it is to start baking and realize you’re missing the one pan or tool the recipe calls for.

For this strawberry pound cake, the main thing you’ll need is a Bundt pan. I love Bundt pans because they make such pretty cakes, and they’re perfect when you want a dessert big enough for a family dinner, potluck, picnic, or spring gathering.

If you’re newer to baking, or just want a little refresh, you can also take a look at my baker’s pantry guide. I walk through the basics, from ingredients and utensils to pans and a few nice-to-have tools.

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

How to Make Strawberry Pound Cake

Here’s a quick look at how this strawberry pound cake comes together. The full measurements and baking time are in the recipe card below.

The Story Behind This Strawberry Pound Cake

I first saw the idea for this kind of pound cake on an episode of Home Town, and it stayed with me. There was something about that old-fashioned Southern cake that felt so homey and special.

Of course, once I got into the kitchen, I made it my own. I started with the idea of a classic cream cheese pound cake, added fresh strawberries, and kept the cold oven method that gives pound cake such a beautiful texture.

That’s how this strawberry pound cake came to be — part inspiration, part experimenting, and very much the kind of cake I love to serve when strawberries are in season.

A Strawberry Pound Cake Worth Making Again

There’s something so lovely about a homemade pound cake. It doesn’t need a lot of fussing or decorating. Just a good cake, a pretty plate, and maybe a little whipped cream or a few extra strawberries on the side.

This strawberry pound cake has that old-fashioned texture I love, with cream cheese in the batter, fresh strawberries folded in, and the cold oven method to help it bake up dense, tender, and delicious.

It’s the kind of cake I’d be happy to serve for Sunday dinner, a spring get-together, or an afternoon coffee break. Simple, pretty, and made to be shared.

Enjoy.

Grandma Judy

Want another pound cake recipe? Check out these awesome recipes:

• What to Serve with Pound Cake
• Old Fashioned Pound Cake
• Lemon loaf pound cake
• Peach Cobbler Pound Cake
• Chocolate Buttermilk Pound Cake

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