Strawberry Cream Cheese Pound Cake Recipe

Creamed butter and cream cheese fold with eggs and sifted flour, then gently combine with sliced fresh strawberries before baking into dense, moist cake layers. This forgiving yet special dessert features tangy cream cheese frosting that complements strawberry brightness without overwhelming, staying moist for days while delivering complexity worth full attention and genuine celebration.

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Prep Time 20

Cook Time 1 30

Servings: 12

Course: Dessert

Cuisine: American

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

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. Add a pinch of salt and 2 teaspoons of butter flavoring, then beat well to incorporate.
Add the 6 eggs one at a time, beating thoroughly after each addition to guarantee proper emulsification. This careful incorporation of eggs is vital for developing the cake's tender crumb and ensuring an even texture throughout.
Once the egg mixture is complete, stir in the 3 1/4 cups of sifted flour until just combined, being careful not to overmix. Gently fold in the 1 pint of sliced fresh strawberries, distributing them evenly throughout the batter.
Divide the batter between 2 buttered and floured cake pans and bake in a preheated 325-degree oven for 1 to 1 1/2 hours, depending on your oven's characteristics. The cakes are done when they begin to shrink from the sides of the pan and a toothpick inserted in the center comes out clean.
Allow the baked cakes to cool in their pans on cooling racks, then gently turn them out onto wire racks to finish cooling completely. For the frosting, blend 4 ounces of butter and 8 ounces of cream cheese together until smooth, then add 1 lb of icing sugar and blend well. Once the cakes are completely cooled, frost the layers and top generously with the cream cheese buttercream frosting.

Notes

Strawberry Cream Cheese Pound Cake Substitutions And Variations

Once you’ve mastered the basic recipe, you’ll find that this pound cake is incredibly forgiving when it comes to creative tweaks. I’d swap the fresh strawberries for raspberries or blueberries if I’m feeling adventurous, though you’ll want to use the same amount to keep proportions balanced. Different berries bring their own subtle tang, which I find plays beautifully against that rich cream cheese frosting.

You could also experiment with flavor extracts. Replace the butter flavoring with almond or vanilla extract for a completely different vibe. Some bakers I know fold in lemon zest for brightness, which honestly sounds like a game-changer.

For the frosting, I might try mixing in a touch of berry puree to deepen the color and add tartness. Just fold it in gradually so you don’t end up with frosting that’s too thin. The beauty here? This cake adapts without throwing a tantrum about it.