Why You’ll Love This Recipe

Rich & Moist Texture: The cream cheese adds a velvety richness, while the strawberries keep the cake moist and flavorful.
Sweet & Tangy Balance: Fresh strawberries and cream cheese create a perfect harmony of sweetness and tanginess.
Customizable: Add a glaze, whipped cream, or fresh berries for extra flair.
Make-Ahead Friendly: Perfect for meal prep, gifting, or serving at parties.
Perfect for Any Occasion: Great for birthdays, brunches, or as a sweet afternoon treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
5 large eggs, room temperature
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup whole milk, room temperature

For the Strawberry Swirl:

1 cup fresh strawberries, hulled and pureed (or finely chopped)
2 tbsp granulated sugar
Optional: 1–2 drops red food coloring for a brighter pink hue

Directions

Preheat & Prep: Preheat your oven to 325°F (165°C). Grease and lightly flour a loaf or bundt pan, or use nonstick baking spray.
Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, cream together softened butter, cream cheese, and sugar until light and fluffy, about 3-5 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix on low speed until just combined—do not overmix.
Prepare the Strawberry Swirl: In a small bowl, mix the pureed strawberries with 2 tablespoons of sugar. If desired, add a drop or two of red food coloring for a vibrant color.
Assemble and Swirl: Pour half of the batter into the prepared pan. Dollop spoonfuls of the strawberry mixture over the batter, then top with the remaining batter. Use a knife or skewer to swirl the strawberry mixture into the batter.
Bake: Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, cover loosely with foil. Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Serve: Slice and serve as-is, or drizzle with a simple glaze (powdered sugar + milk + vanilla) for extra sweetness. Garnish with fresh strawberry slices if desired.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 75–90 minutes
Total Time: 1 hour 40 minutes to 2 hours

Variations

Add Lemon Zest: Stir in the zest of 1 lemon for a bright, citrusy twist.
Glaze It Up: Drizzle a simple glaze or cream cheese frosting over the cooled cake for extra indulgence.
Chocolate Swirl: Add melted chocolate to the batter for a marble effect alongside the strawberries.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Mini Loaves: Divide the batter into mini loaf pans for individual servings—perfect for gifting!

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Reheating: Reheat slices in the microwave for 15–20 seconds or wrap them in foil and heat in the oven at 300°F (150°C) for 10-15 minutes.

FAQs

How long does this cake stay fresh?

This cake stays fresh for about 3 days at room temperature or up to a week in the fridge.

Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

How do I make the strawberry swirl more vibrant in color?

You can add 1–2 drops of red food coloring to the strawberry puree for a brighter pink hue.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Make sure to thaw and drain them before pureeing.

What can I serve with this cake?

This cake is delicious on its own, but you can serve it with whipped cream, ice cream, or fresh berries.

Can I use a bundt pan instead of a loaf pan?

Yes, a bundt pan works perfectly for this cake. Just make sure to adjust the baking time, as bundt cakes may bake faster.

Is there a dairy-free version of this cake?

To make this cake dairy-free, substitute the butter and cream cheese with dairy-free alternatives and use almond milk or another plant-based milk.

Can I add nuts to this cake?

Yes, you can fold in chopped walnuts or pecans for added crunch and flavor.

How do I know when the cake is done baking?

When the cake is done, a toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I use a hand mixer for this recipe?

Yes, a hand mixer works just fine for this recipe. Just be sure not to overmix the batter.

Conclusion

This Homemade Strawberry Cream Cheese Pound Cake is a delightful blend of rich, creamy textures and fruity sweetness. It’s perfect for a special occasion or a casual dessert, and its moist, tender crumb will have everyone coming back for seconds. Try it out with your favorite variations, and enjoy the delicious results!

Homemade Strawberry Cream Cheese Pound Cake Recipe

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This Homemade Strawberry Cream Cheese Pound Cake is a decadent, rich dessert that combines the creamy richness of cream cheese with the sweet, fruity flavor of fresh strawberries. A perfect blend of moist texture and tangy sweetness, this cake is ideal for birthdays, brunches, or any special occasion. Customizable with glazes or extra fruits, it’s also make-ahead friendly for busy schedules or gifting.

Author: Amy
Prep Time: 20 minutes
Cook Time: 75–90 minutes
Total Time: 1 hour 40 minutes to 2 hours
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat & Prep: Preheat your oven to 325°F (165°C). Grease and lightly flour a loaf or bundt pan, or use nonstick baking spray.
Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, cream together softened butter, cream cheese, and sugar until light and fluffy, about 3-5 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix on low speed until just combined—do not overmix.
Prepare the Strawberry Swirl: In a small bowl, mix the pureed strawberries with 2 tablespoons of sugar. If desired, add a drop or two of red food coloring for a vibrant color.
Assemble and Swirl: Pour half of the batter into the prepared pan. Dollop spoonfuls of the strawberry mixture over the batter, then top with the remaining batter. Use a knife or skewer to swirl the strawberry mixture into the batter.
Bake: Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, cover loosely with foil. Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Serve: Slice and serve as-is, or drizzle with a simple glaze (powdered sugar + milk + vanilla) for extra sweetness. Garnish with fresh strawberry slices if desired.

Notes

Add Lemon Zest: Stir in the zest of 1 lemon for a bright, citrusy twist.

Glaze It Up: Drizzle a simple glaze or cream cheese frosting over the cooled cake for extra indulgence.

Chocolate Swirl: Add melted chocolate to the batter for a marble effect alongside the strawberries.

Mini Loaves: Divide the batter into mini loaf pans for individual servings—perfect for gifting!

Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Reheating: Reheat slices in the microwave for 15–20 seconds or wrap them in foil and heat in the oven at 300°F (150°C) for 10-15 minutes.