Strawberry Cream Cheese Pound Cake Recipe

Creamed butter and cream cheese fold with eggs and flour, then gently combine with fresh sliced strawberries before baking into dense, moist cake layers. This forgiving recipe honors sun-warmed strawberry sweetness without competition, frosted with tangy cream cheese and topped with fresh berries, delivering comfort food that feels neither heavy nor overly fussy.

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Prep Time 20

Cook Time 1 30

Servings: 10

Course: Dessert

Cuisine: American

Calories: 385

Ingredients Method Notes

Ingredients

For the Cake:

3/4 lb butter softened
1/2 lb cream cheese softened
2 cups sugar
Salt to taste
2 teaspoons butter flavoring
6 eggs at room temperature
3 1/4 cups sifted flour
1 pint sliced fresh strawberries

For the Frosting:

4 ounces butter
8 ounces cream cheese
1 lb icing sugar

Method

Making this strawberry cream cheese pound cake requires attention to technique and timing to achieve the perfect tender, moist crumb. Begin by creaming together 3/4 lb softened butter, 1/2 lb softened cream cheese, and 2 cups sugar until the mixture becomes light and fluffy—this usually takes 3-5 minutes with an electric mixer.
Add a pinch of salt and 2 teaspoons butter flavoring, beating well to incorporate. Next, add the 6 room temperature eggs one at a time, beating thoroughly after each addition to guarantee proper emulsification. This step is pivotal for preventing the batter from curdling and guaranteeing a smooth texture.
Once the wet ingredients are well combined, gradually stir in 3 1/4 cups sifted flour until just incorporated—overmixing can lead to a tough cake. Gently fold in 1 pint of sliced fresh strawberries, being careful not to break them up too much.
Divide the batter evenly between two buttered and floured cake pans, then bake in a preheated 325°F oven for 1 to 1 1/2 hours. The exact timing depends on your oven, so watch for visual cues: the cake is done when it begins to shrink slightly from the sides of the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Allow the cakes to cool in their pans on cooling racks before gently turning them out onto wire racks to finish cooling completely. For the frosting, blend together 4 ounces butter and 8 ounces cream cheese until smooth, then gradually add 1 lb icing sugar, blending well until the frosting reaches a spreadable consistency. Only frost the cake once it has cooled completely to prevent the frosting from melting and sliding off.

Notes

What To Serve With Strawberry Cream Cheese Pound Cake

What transforms a simple slice of strawberry cream cheese pound cake into an unforgettable dessert experience? The perfect companions, of course.

I’m obsessed with pairing this cake with vanilla bean ice cream – the cold creaminess plays beautifully against the dense, fruity sweetness. Fresh whipped cream works magic too, especially when you fold in a bit of strawberry jam.

For beverages, I reach for strong coffee or Earl Grey tea. The slight bitterness cuts through all that rich cream cheese frosting perfectly. Wine lovers, try a glass of prosecco or moscato – those bubbles cleanse your palate between bites.

Want something fancy? Drizzle warm chocolate sauce over individual slices, or serve alongside fresh berries and mint. Sometimes simple really is best.