This is the no fuss always delicious strawberry cream cheese pound cake you will make again and again.This Moist buttery strawberry pound cake meets creamy cheesecake swirls and sweet strawberry jam all with just one bowl and basic ingredients. No complicated steps just pure comforting goodness.
Perfect with your morning coffee, tea time or as an effortless dessert that looks like you spent hours baking.
Looking for more fruity desserts? Try my Easy Peach Cobbler with Cake Mix, it is just as simple and delicious.
Why You Will Love This Pound Cake Recipe
- Let’s be honest most pound cakes are just fine. But this one? It is the unicorn of desserts
- Cream cheese is not just for swirls it is your secret weapon against dry cake. Every bite stays stupidly moist for days (if it lasts that long).
- No fancy reductions needed. Use whatever berries you’ve got fresh frozen even that half-used jam jar in your fridge. The cake adapts without judging.
- No mixer? No problem. Overmixed it? It forgives you. First time baking? You will look like a pro.
Love pound cakes? You might also enjoy this lemon cream cheese pound cake, a cozy classic for any occasion.
Best Ingredients For Strawberry Pound Cake
- 2 cups fresh strawberries
- 3 tbsp sugar
- 1 tsp lemon juice
- For the Cake Batter
- 1 cup (2 sticks) unsalted butter
- 8 oz full-fat cream cheese
- 1 ¾ cups sugar
- 4 large eggs
- 1 tbsp vanilla extract
- ½ tsp almond extract (optional)
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For Glaze
- 4 oz cream cheese
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1 tsp strawberry extract
How to Make Strawberry Pound Cake (Step-by-Step)
Make the Strawberry Jam
Grab a small pan that has slightly burned one works fine. Toss in chopped strawberries, sugar and a squeeze of lemon. Cook on medium flame. In 5 minutes, you will have thick jam. Let it cool.
Mix the Butter and Cream Cheese
In your biggest bowl beat softened butter and cream cheese until fluffy about 2 minutes. It should look like whipped cream. Now, slowly add sugar over 3 minutes while pretending you are a fancy baker. Add the eggs one at a time. Then mix in the vanilla extract for extra flavor.
Mix the Dry Ingredients Gently
- Add dry ingredients
- Flour
- baking powder
- Salt
Mix gently it is okay if there are a few lumps. Don’t overmix or the cake will turn out heavy.
Create the Swirl
Take 2 cups of batter and mix with your cooled jam. Want a pretty pink color? Add 2 drops of red food coloring (your secret’s safe with me).
Layer & Bake
In your greased pan:
- Plain batter
- Pink batter
Repeat swirl once with a knife like drawing a lazy “S”. Bake for 50 minutes. Your house will smell amazing.
How to Make Cream Cheese Glaze For Strawberry Pound Cake
- Beat cream cheese until smooth without lumps
- Add powdered sugar slowly.
- Splash in milk 1 tbsp at a time until it is thick but drippy.
- Dip a spoon into the glaze and let it drizzle over the cake in thin lines.
Piping Bag Hack
If your glaze is not of perfect consistency so you can apply these steps:
Too thick? Add ½ tbsp more milk.
Too thin glaze? Add 2 tbsp more granulated sugar.
Want it pink colour? Mix in 1 tsp of your strawberry jam.
How to Drizzle Glaze Like a Pro
- Let the cake cool on a wire rack. Place a large plate underneath to catch any mess when you drizzle the glaze. Start pouring the glaze on top.
- Grab a tablespoon and scoop up glaze let it drip off the spoon like slow honey.
- Move your spoon in zigzags over the cake letting gravity do the work. No stress!
For Fancy Drizzles
- Fork Trick: Dip a fork in glaze and quickly wave it side-to-side for thin lines.
- Ziploc Hack: Pour glaze into a sandwich bag snip a tiny corner and pipe like a bakery pro.
Pro Tips for the Best Strawberry Cream Cheese Pound Cake
- Make sure the butter, cream cheese and eggs are all at room temperature.Stir dry ingredients just until combined a few lumps are fine.
- Overmixing makes a dense cake.
- No time to cook jam? Use ½ cup store-bought strawberry jam (but reduce sugar in the batter by 2 tbsp).
- Grease your loaf pan then line with parchment paper. Foolproof release.
- For clean cuts chill the cake for 20 minutes before slicing. Warm cake makes a crumbly mess.
- Toast the pound cake slices and spread with extra cream cheese glaze for breakfast decadence.
Storage Tips
- Keep the cake in an airtight container it stays soft for 3 to 4 days because of the cream cheese.
- If it’s glazed pop it in the fridge and it will last up to 5 days. Just let the slices come to room temperature before enjoying.
- Freeze unglazed slices wrapped in plastic or foil for up to 1 month. Thaw overnight then glaze.
Love fruity flavors? Try this Easy Pineapple Dump Cake it is sweet, tropical and super simple.
Strawberry Cream Cheese Pound Cake Nutrition Facts (Per Slice)
1 piece: 195 calories, 10g fat (7g saturated fat), 34mg cholesterol, 88mg sodium, 24g carbohydrate (20g sugars, 0 fiber), 3g protein.
Source: taste of home
Final Thoughts
This strawberry cream cheese pound cake is soft, buttery and bursting with sweet berry swirls simple enough for weeknights but special enough to share. Every slice is pure comfort whether enjoyed with morning coffee or as an easy dessert that feels like a hug.
Looking for a celebration cake? You will love the soft and elegant Champagne Cake Recipe.
Bake it slice it and savor that first bite.Then tell me did yours disappear as fast as mine does? Leave a comment below. Happy baking!
Equipment You Will Need
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The Best Strawberry Cream Cheese Pound Cake You’ll Ever Make
Ingredients
For the Strawberry Jam
- 2 cup fresh strawberries
- 3 tbsp sugar
- 1 tsp lemon juice
For the Cake Batter
- 1 cup unsalted butter
- 8 oz cream cheese
- 1 ¾ cup sugar
- 4 Large eggs
- 1 tbsp vanilla extract
- ½ tsp almond extract (optional)
- 3 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Glaze
- 4 oz cream cheese
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp strawberry extract
Instructions
- Cook chopped strawberries, sugar, and lemon juice in a pan over medium heat for 5 minutes until thick. Let it cool
- Beat softened butter and cream cheese until fluffy. Gradually add sugar. Mix in eggs one at a time, then add vanilla (and almond extract, if using).
- Stir in flour, baking powder, and salt gently until just combined. Avoid overmixing.
- Combine 2 cups of batter with cooled strawberry jam. For pink color, add 1–2 drops red food coloring (optional).
- In a greased loaf pan, layer plain and pink batter. Swirl with a knife. Bake at 350°F (175°C) for 45–50 minutes. Cool before glazing.
- Beat cream cheese until smooth. Mix in powdered sugar and milk until drippy. Add strawberry extract or a bit of jam for flavor and color.
- Once the cake is cool, drizzle glaze using a spoon, fork, or piping bag.
Storage
- Store in an airtight container at room temp for 3–4 days.Refrigerate glazed cake for up to 5 days.Freeze unglazed slices for up to 1 month.
Notes
- Jam Shortcut: Short on time? Use ½ cup of store-bought strawberry jam instead of making your own. Just reduce the sugar in the batter by 2 tablespoons.
- No Red Food Coloring? Skip it — your swirl will still be beautiful and flavorful.
- Make It Your Own: Swap strawberries with raspberries, blueberries, or even a mix of berries. This cake is flexible!
- Glaze Hack: If your glaze is too thin, add more powdered sugar. Too thick? A splash of milk does the trick.
