Homemade Strawberry Cream Cheese Pound Cake
Introduction
After more than a decade working as a professional chef and food blogger, I can confidently say that pound cake is one of the most honest desserts you can bake. No shortcuts. No hiding behind heavy frostings or decorations. If the texture or flavor is off, you will know immediately. That is why this Homemade Strawberry Cream Cheese Pound Cake is one of my favorite recipes to share.
This cake brings together the richness of traditional pound cake, the tang of cream cheese, and the natural sweetness of strawberries. It is moist without being heavy, flavorful without being overpowering, and simple enough for home bakers while still feeling special. This is the kind of cake that fills your kitchen with the smell of real baking and makes people ask for the recipe before they finish their slice.
Essential Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ cups fresh strawberries, finely chopped
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
Homemade Strawberry Cream Cheese Pound Cake uses classic baking ingredients, but the quality and balance make all the difference. All-purpose flour provides structure and gives the cake its signature dense crumb. Unsalted butter adds richness and that unmistakable pound cake flavor. Cream cheese softens the texture and adds a slight tang that balances the sweetness.
Granulated sugar sweetens the cake and helps create a fine crumb. Eggs add richness and stability. Fresh strawberries bring natural sweetness, moisture, and a vibrant flavor that no artificial extract can replace. Vanilla extract enhances the overall flavor, while baking powder helps the cake rise evenly. A small amount of salt balances everything and sharpens the flavors.
Alternative Ingredients
Frozen strawberries can be used if fresh ones are not available. Thaw them completely and drain excess liquid before using. Greek yogurt can replace part of the cream cheese for a slightly lighter texture. If you prefer a citrus note, a bit of lemon zest pairs beautifully with strawberries.
Gluten-free all-purpose flour blends can be substituted using a one-to-one ratio. For a less sweet cake, reduce the sugar slightly without affecting the structure.
Key Features
Homemade Strawberry Cream Cheese Pound Cake is rich, moist, and packed with real fruit flavor. It uses simple ingredients and delivers bakery-quality results at home. The cake stays moist for days and slices beautifully. It is perfect for make-ahead baking and special occasions.
Recipe Information
| Detail | Value |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 70 minutes |
| Total Time | 90 minutes |
| Servings | 12 slices |
| Yield | 1 loaf cake |
Nutrition Facts (Per Serving Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Carbohydrates | 46 g |
| Protein | 6 g |
| Fat | 23 g |
| Saturated Fat | 13 g |
| Cholesterol | 95 mg |
| Sodium | 220 mg |
| Fiber | 2 g |
| Sugar | 30 g |
Step-by-Step Directions
Preparing the Batter
Preheat the oven to 170 degrees Celsius. Grease and flour a standard loaf pan. In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and cream cheese until smooth and creamy. Add sugar and continue beating until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Fold in chopped strawberries carefully to avoid crushing them.
Baking
Pour the batter into the prepared pan and smooth the top. Bake for about 70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
Cooling
Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before slicing.
Pro Tips
Always use room-temperature butter, cream cheese, and eggs for a smooth batter. Pat strawberries dry before adding them to prevent excess moisture. Do not overmix the batter once the flour is added. Let the cake cool completely for clean slices and best texture.
Why You’ll Love This Recipe
Homemade Strawberry Cream Cheese Pound Cake is rich, comforting, and full of real flavor. It is not overly sweet and has a perfect balance of buttery richness and fresh fruit. This cake works just as well for breakfast with coffee as it does for dessert.
What Makes This Recipe Unique
The combination of cream cheese and real strawberries gives this pound cake a moist texture that stays tender for days. Unlike artificial strawberry cakes, this recipe relies on real fruit for authentic flavor. It is classic baking done the right way.
FAQs
Can I make this cake ahead of time
Yes, this cake tastes even better the next day and can be made up to two days in advance.
How should I store this cake
Store the cake wrapped tightly at room temperature for two days or refrigerate for up to five days.
Can I freeze this pound cake
Yes, wrap the cooled cake tightly and freeze for up to two months. Thaw at room temperature before serving.
Can I use strawberry puree instead of chopped strawberries
Chopped strawberries are recommended for best texture. Puree may make the cake too wet.
You’ll Also Love
Classic Cream Cheese Pound Cake
Lemon Blueberry Pound Cake
Strawberry Shortcake Loaf
Vanilla Butter Loaf Cake
Conclusion
Homemade Strawberry Cream Cheese Pound Cake is a timeless recipe that delivers rich flavor, perfect texture, and dependable results. With more than ten years of professional baking experience, I can say this is the kind of cake that never disappoints. It is simple, comforting, and made to be shared, exactly what homemade baking should be.
