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The strawberry cream cheese pound cake cools on a wire rack over the white marble cooktop. A knife is gently loosening the edges before the cake is inverted and ready to serve.

Strawberry Pound Cake Recipe

This Strawberry Cream Cheese Pound Cake is rich, buttery, and bursting with juicy strawberries in every bite. The creamy texture and golden crust make it a perfect treat for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour
Additional Time 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 666 kcal

Equipment

  • Mixing bowls – For combining ingredients.
  • Electric mixer – For beating butter, cream cheese, and sugar.
  • Bundt pan – For baking the cake.
  • Oven (for baking)
  • Wire rack – For cooling the cake.
  • Table knife – For loosening the cake from the pan.

Ingredients
  

  • 1 ½ cups unsalted butter at room temperature
  • 1 8 ounce package cream cheese, at room temperature
  • 2 ¼ cups white sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 ½ cups cake flour
  • ½ teaspoon baking powder
  • 2 cups chopped fresh strawberries

Instructions
 

  • Preheat & prep: Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
  • Cream butter & sugar: Beat butter and cream cheese until smooth. Add sugar and beat until fluffy.
    A glass mixing bowl on a white marble cooktop as softened butter and cream cheese are being beaten into a smooth, creamy mixture. A hand mixer is partially visible.
  • Add eggs & vanilla: Mix in vanilla and add eggs one at a time, beating well after each.
    A glass mixing bowl on a white marble cooktop with fluffy butter and sugar mixture. Vanilla extract is being drizzled in, and a cracked egg is ready to be mixed.
  • Mix dry ingredients: Add baking powder and 1 cup of flour, mix, then add remaining flour gradually.
  • Fold in strawberries: Gently mix in chopped fresh strawberries.
    A glass mixing bowl on a white marble cooktop, with chopped fresh strawberries being gently folded into the thick batter using a rubber spatula.
  • Bake: Pour batter into the prepared pan and bake for about 1 hour or until a toothpick comes out clean.
    Close-up shot of a golden Strawberry Pound Cake rising beautifully in a fluted Bundt pan inside the oven, its top domed and slightly crackled, set over a white marble cooktop.
  • Cool & release: Let cake cool in the pan for 5 minutes, then loosen edges with a knife and invert onto a wire rack.
    Close-up shot of the freshly baked Strawberry Pound Cake resting in the Bundt pan on a wire rack, with a butter knife gently loosening the edges, set over a white marble cooktop.
  • Serve: Let cool completely before slicing and serving.
    The strawberry cream cheese pound cake cools on a wire rack over the white marble cooktop. A knife is gently loosening the edges before the cake is inverted and ready to serve.