Every time this strawberry cream cheese pound cake comes out of the oven, the whole kitchen smells like a bakery that specializes in bday recipes food and dessert strawberries. The crumb is buttery and tight, the edges are just a little crisp, and there are tiny pink pockets of fruit in every bite of this beautiful food ideas worthy cake. It is the kind of bake that feels fancy enough for guests but simple enough to pull off on a relaxed weekend.
This recipe leans on a classic cream cheese bundt cake recipes base, but folds in juicy berries for that strawberry and cream cheese desserts twist you see all over yummy cake ideas boards. The cream cheese keeps the texture incredibly moist without being heavy, while fresh strawberries bring brightness and color. Whether you serve it for breakfast-style brunch, as part of bundt cake recipes breakfast spreads, or as a one dish desserts finale after dinner, it fits right in.
There are so many all cakes recipes claiming to be “the one,” but this version earns its spot with a velvety interior, clean slices, and a soft vanilla-strawberry aroma that feels like early summer. The batter comes together in one bowl with a mixer, the ingredients are easy to find, and the cake holds beautifully at room temperature, which makes it perfect for parties or taking along to a potluck.
Ingredients For The Best Strawberry Cream Cheese Pound Cake
Before you preheat the oven, get everything measured out so the batter comes together smoothly. Room temperature ingredients are key here, especially the butter, cream cheese, and eggs, because they whip into a light base instead of staying lumpy.
Main batter ingredients
- 1 cup unsalted butter, softened
- 1 package (8 oz) full-fat cream cheese, softened
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 cups fresh strawberries, finely chopped
- 1 tablespoon all-purpose flour (for tossing the strawberries)
Simple strawberry glaze (optional)
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons strawberry puree (or finely mashed strawberries), optional for color and flavor
How To Make This Strawberry Cream Cheese Bundt Cake
Start by preheating your oven to 325°C and generously greasing and flouring a 10-inch bundt pan so your strawberry cream cheese pound cake releases cleanly. A non-stick pan plus a light dusting of flour usually does the trick, but if your pan tends to grab, use baking spray with flour for extra insurance.
In a large mixing bowl, beat the softened butter and cream cheese together until the mixture looks fluffy and pale; this step gives you that tight, plush crumb people love in cream cheese bundt cake recipes. Add the sugar slowly and keep mixing until it feels light and almost billowy. Beat in the eggs one at a time, scraping the bowl now and then so everything stays silky and combined, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the wet mixture in two or three additions, mixing on low speed just until no streaks of flour remain. Toss the chopped strawberries with the tablespoon of flour, then gently fold them through the batter so they are evenly distributed and do not sink while baking.
Spoon the batter into the prepared bundt pan and smooth the top so it bakes evenly. Tap the pan firmly on the counter a couple of times to pop any large air bubbles hiding inside the thick batter. Slide it into the oven and bake for about 75–85 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Let the cake cool in the pan on a rack for 15–20 minutes; the sides will pull away slightly as it relaxes. Invert it onto a cooling rack and let it cool completely so the crumb can set before you add any glaze. For the optional glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree until smooth and pourable, then drizzle it slowly over the cooled cake, letting it drip down those bundt ridges in pretty, yummy cake ideas style.
Pro Tips For Beautiful Food Ideas
- Always bring butter, cream cheese, and eggs to room temperature so the batter whips up light instead of dense.
- Tossing the strawberries in a little flour helps them stay suspended instead of sinking to the bottom of the pan.
- Bake low and slow at 325°C so the outside does not burn before the center of the cake sets.
- Check the cake near the 75-minute mark and tent loosely with foil if it is browning too quickly.
Variations For All Cakes Recipes Lovers
- Lemon twist: Add 1 tablespoon of lemon zest to the batter and a squeeze of juice to the glaze.
- Berry mix: Swap part of the strawberries for raspberries or blueberries for a mixed dessert strawberries version.
- Breakfast style: Skip the glaze and dust the cake with powdered sugar for a bundt cake recipes breakfast treat.
- Chocolate drizzle: Replace part of the glaze with melted white chocolate for extra sweetness.
Troubleshooting Your Strawberry And Cream Cheese Desserts
- Cake stuck to the pan: Make sure every ridge of the bundt pan is coated with grease and flour before adding batter.
- Dense texture: Overmixing after adding flour can toughen the crumb; mix just until combined.
- Soggy pockets around fruit: Use finely chopped berries, and do not add extra liquid from very juicy strawberries.
- Cracked top: A small crack is normal for pound cake and disappears once you invert the cake.
Ingredient Substitutions For One Dish Desserts Flexibility
- Butter: Salted butter can be used; reduce added salt slightly if you prefer.
- Cream cheese: Full-fat works best, but Neufchâtel can be used for a slightly lighter texture.
- Strawberries: Frozen berries can be used if thawed, drained, and patted dry before chopping.
- Milk in glaze: Swap with cream for a richer finish or use a splash of lemon juice for tang.
Storage And Serving Suggestions For Dessert Strawberries Cakes
Once completely cooled, keep the cake in an airtight container at room temperature for up to three days, or refrigerate it for about a week. To freeze, wrap individual slices tightly and store them in a freezer bag; they thaw well at room temperature or with a short warm-up in the microwave.
Serve thick slices on their own or with a spoonful of softly whipped cream and extra fresh strawberries for a bday recipes food style presentation. It also pairs nicely with hot coffee at brunch or as a late-night treat when those one dish desserts cravings hit.
FAQs About Strawberry Cream Cheese Pound Cake
Can I use frozen strawberries instead of fresh?
Yes, thaw them completely, drain off any liquid, pat them dry, and then chop and flour them before folding into the batter.
Can I bake this cake in loaf pans?
Yes, divide the batter between two well-greased loaf pans and reduce the baking time to around 55–65 minutes.
Is the strawberry glaze required?
No, the cake is rich and flavorful on its own, but the glaze adds a pretty finish and a little extra berry flavor.
How do I know when the cake is done?
The top will be golden and a toothpick inserted into the center will come out clean or with just a few moist crumbs.
Can I make this ahead for a party?
Yes, bake the cake a day in advance, cool it completely, wrap it well, and add the glaze shortly before serving so it looks fresh.
What is the best way to slice a bundt cake cleanly?
Use a long, sharp serrated knife and wipe the blade between cuts to keep the slices neat.
Can I reduce the sugar in this recipe?
A small reduction is usually fine, but cutting too much can change the texture and moisture of the pound cake.
Strawberry Cream Cheese Pound Cake
Equipment
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 8 oz full-fat cream cheese, softened
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- 1.5 cups fresh strawberries, finely chopped
- 1 tablespoon all-purpose flour for tossing the strawberries
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 0.5 teaspoon vanilla extract
- 2 tablespoons strawberry puree optional, for color and flavor
Instructions
- Preheat the oven to 325°C and generously grease and flour a 10-inch bundt pan so the cake releases cleanly.
- In a large bowl, beat the softened butter and cream cheese together until light, smooth, and fluffy.
- Add the granulated sugar gradually, mixing until the mixture looks pale and airy.
- Beat in the eggs one at a time, scraping the bowl as needed, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in a few additions, mixing on low just until combined.
- Toss the chopped strawberries with 1 tablespoon of flour, then gently fold them into the batter.
- Spoon the batter into the prepared bundt pan, smooth the top, and tap the pan on the counter to release air bubbles.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool the cake in the pan for 15–20 minutes, then invert onto a rack and cool completely.
- For the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree until smooth, then drizzle over the cooled cake.
Notes
- Use room temperature butter, cream cheese, and eggs for a smooth, well-aerated batter.
- If the top browns too quickly, tent the cake loosely with foil during the last part of baking.
- Store leftover slices in an airtight container at room temperature for up to three days or freeze for longer storage.
