I love a dense, buttery pound cake with a bright strawberry swirl—this Strawberry Cream Cheese Pound Cake is exactly that. It blends classic pound cake technique with a tangy cream cheese layer and fresh strawberries for a tender, flavorful loaf I make often for potlucks. If you enjoy other strawberry desserts, you might also like these rich strawberry cheesecake bars that inspired my fruity swirl ideas.
Why Make This Recipe
- It delivers a balanced mix of buttery richness and bright strawberry flavor in every slice.
- The cream cheese adds moisture and a slight tang that keeps the cake from tasting too sweet.
- It’s sturdy enough to travel, making it great for picnics, brunches, or tea time.
- You can make it a day ahead—flavors meld and texture improves after resting.
- Personal insight: I love making this when strawberries are in season because the fresh fruit lifts the whole cake in a way preserves can’t match.
Recipe Overview
Prep time: 20 minutes.
Cook time: 65–75 minutes at 325°F (160°C).
Total time: ~1 hour 35 minutes (includes 1 hour cooling).
Servings: 10–12 slices.
Difficulty: Medium — the key is proper creaming and gentle folding.
Method: Cream butter and sugar, beat in eggs, alternate dry ingredients and milk, divide batter to add a strawberry purée and a cream cheese swirl, then bake in a greased 9×5-inch loaf pan.
My Experience Making This Recipe
In testing this loaf several times I adjusted baking temp and time to avoid a cracked, overbrowned top. I found lowering the oven to 325°F and using an oven thermometer gives the most even bake and a tender crumb. Learning to properly cream the butter and sugar (about 3–4 minutes) made the biggest difference in lift.
How to Make Strawberry Cream Cheese Pound Cake
Start by creaming 1 cup (226 g) unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and pale, about 3–4 minutes with a stand mixer. Beat in 4 large eggs one at a time, then fold in 2 tsp vanilla and 1 cup (240 g) full-fat cream cheese for the swirl component. Alternate adding 3 cups (375 g) all-purpose flour (sifted), 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt with 1 cup (240 ml) whole milk, mixing just until combined. Purée 1 cup (150 g) fresh strawberries with 2–3 tbsp sugar and fold into half the batter for a pink layer. Pour plain batter into the pan, dollop the cream cheese mixture and strawberry batter, then swirl gently with a knife. Bake at 325°F for 65–75 minutes until a skewer inserted near the center comes out with a few moist crumbs. Cool in the pan 15 minutes, then remove to a rack to cool completely.
Expert Tips for Success
- Use room-temperature ingredients: butter, eggs, and cream cheese at 65–72°F mix together smoothly and trap air for better rise.
- Cream butter and sugar until pale and fluffy (3–4 minutes); that incorporates air and creates a lighter pound cake.
- Don’t overmix after adding flour—mix just until you see no streaks to avoid a tough crumb from gluten development.
- Use an oven thermometer and lower temperature (325°F) to prevent overbrowning and a gummy center; if top browns too fast, tent with foil.
- For best swirls, chill the cream cheese filling briefly before adding to the batter so it holds shape during baking.
In one tip I adapted techniques from a favorite layered dessert, like the Berrylicious strawberry crunch cheesecake, to balance texture without overloading the batter.
How to Serve Strawberry Cream Cheese Pound Cake
Serve slightly warm with a spoonful of macerated strawberries and a dollop of whipped cream for brunch.
For dessert, slice thin and pair with vanilla ice cream or a drizzle of strawberry coulis—this cake also pairs well with coffee.
For a festive presentation, dust with powdered sugar and add a few fresh strawberry halves down the center of the loaf. I sometimes plate slices with a simple lemon curd for contrast, inspired by other cream-cheese desserts like the best cream cheese cake you’ll want to share.
Storage and Reheating Guide
Room temperature: If you’ll eat it within 24 hours, wrap the cooled loaf tightly in plastic wrap and keep it on the counter out of direct heat.
Refrigeration: For longer storage, place the wrapped loaf in an airtight container and refrigerate up to 4 days because of the cream cheese.
Freezing: Slice and wrap individual portions in plastic, then foil, and freeze up to 3 months; thaw overnight in the fridge.
Reheating: Warm slices in a 300°F oven for 8–12 minutes covered with foil, or microwave slices for 12–20 seconds on medium power—avoid overheating to keep the cake moist.
Recipe Variations
- Gluten-free: Swap in a 1:1 gluten-free flour blend and reduce oven temp by 10°F; a blend with xanthan gum gives best structure.
- Dairy-free: Use a high-fat vegan butter and a dairy-free cream cheese (e.g., cashew or coconut-based) and full-fat oat milk.
- Extra strawberry: Fold 1/2 cup chopped strawberries into the batter for bursts of fruit; pat dry with a paper towel so they don’t sink.
- Lemon-strawberry: Add 1 tbsp lemon zest to the batter and a light lemon glaze on top to brighten flavors.
For a creative twist, try a rolled version similar in technique to the banana cake cream cheese roll, using thinner batter and a jelly-roll pan.
Nutritional Highlights
- This cake is calorie-dense and high in fat and sugar—enjoy in moderation as an indulgent treat.
- It provides protein from eggs and cream cheese, and vitamin C when made with fresh strawberries.
- Allergen note: contains wheat, dairy, and eggs; adjust for allergies using the variations above.
- Portion guidance: aim for a 1/12 slice to keep servings reasonable when sharing.
Troubleshooting Common Issues
- Sinking center: Usually from underbaking or opening the oven door early; bake until a toothpick comes out with just a few moist crumbs and avoid checking until 50–60 minutes in.
- Dense, heavy texture: Check that butter and eggs were room temperature and that you creamed butter and sugar fully; also avoid overworking batter after adding flour.
- Overbrowned top but raw center: Oven may be too hot or cake placed too high—use 325°F and bake on the middle rack, tenting with foil if needed.
Frequently Asked Questions
Q: Can I use frozen strawberries for the swirl?
A: Yes—thaw and drain them well, then simmer briefly to reduce excess liquid before puréeing. Too much water thins the batter and can cause sinking, so reduce any compote to a thick consistency.
Q: Can I make this cake ahead for a party?
A: Absolutely. It actually slices more cleanly after chilling a few hours. Bake a day ahead, cool completely, wrap, and keep refrigerated; bring to room temperature 30–60 minutes before serving.
Q: How do I prevent the cream cheese from leaking out during baking?
A: Chill the cream cheese filling briefly (15–20 minutes) so it’s firmer when you dollop it on top. Also avoid making the swirl too runny—if using powdered sugar in the filling, add it slowly to keep a thicker consistency.
Q: Can I bake this in a Bundt pan instead of a loaf pan?
A: Yes—use a well-greased 10–12 cup Bundt pan and increase bake time to 70–85 minutes, checking doneness with a skewer; reduce oven rack height slightly and tent with foil if the top browns early.
Strawberry Cream Cheese Pound Cake
- Total Time: 95 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A dense, buttery pound cake swirled with tangy cream cheese and fresh strawberries, perfect for potlucks and gatherings.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (240 g) full-fat cream cheese, room temperature
- 3 cups (375 g) all-purpose flour, sifted
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240 ml) whole milk
- 1 cup (150 g) fresh strawberries, puréed
- 2–3 tbsp sugar (for strawberry purée)
Instructions
- Cream the butter and sugar together until light and pale, about 3–4 minutes with a stand mixer.
- Beat in the eggs one at a time, then fold in the vanilla and cream cheese.
- Alternate adding the flour, baking powder, baking soda, salt, and milk, mixing just until combined.
- Purée the fresh strawberries with the sugar and fold into half the batter.
- Pour plain batter into a greased 9×5-inch loaf pan, dollop the cream cheese mixture and strawberry batter on top, then swirl gently with a knife.
- Bake in a preheated oven at 325°F for 65–75 minutes, or until a skewer inserted comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients for best results. Avoid overmixing after adding flour to maintain a tender crumb. For best swirls, chill the cream cheese mixture briefly before adding it to the batter.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg