If you love a classic buttery pound cake but want something a little brighter and more special, this Strawberry Cream Cheese Pound Cake is it. It bakes up rich and dense (in the best way), with a soft, velvety crumb from cream cheese and sour cream—plus sweet strawberry bits tucked into every slice.
Flavor & Texture Highlights
Expect a golden, tender crust, a moist and plush interior, and bursts of fresh strawberry throughout. The strawberry glaze on top adds a sweet, fruity finish that makes this cake feel bakery-worthy without being fussy.
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need
- How to Make This Cake
- Tips for the Best Results
- How to Store It
- Frequently Asked Questions
- Recipe Card
Why You’ll Love This Recipe
- Rich, buttery pound cake with extra moisture from cream cheese and sour cream
- Fresh strawberries add real fruit flavor in every bite
- That strawberry glaze makes it look (and taste) like a celebration
- Perfect for brunch, holidays, potlucks, or a weekend treat
What You’ll Need to Make This Recipe
Measurements are listed in the recipe card at the bottom.
- Unsalted butter
- Cream cheese
- Granulated sugar
- Eggs
- All-purpose flour
- Salt
- Baking powder
- Sour cream
- Vanilla extract
- Fresh strawberries
For the Strawberry Glaze
- Powdered sugar
- Fresh strawberry puree
- Heavy cream (to thin as needed)
- Pink food coloring (optional)
How to Make Strawberry Cream Cheese Pound Cake
Full step-by-step instructions are in the recipe card below.
- Cream butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and sour cream until just combined.
- Fold in chopped strawberries gently.
- Bake until a toothpick comes out clean, then cool completely.
- Whisk glaze and drizzle over the cooled cake.
Tips for the Best Results
- Use room-temperature ingredients: Butter, cream cheese, and eggs mix smoother and bake more evenly.
- Don’t overmix after adding flour: Mix just until combined to keep the crumb tender.
- Chop strawberries small: Smaller pieces distribute better and reduce soggy pockets.
- Let the cake cool fully before glazing: Warm cake will melt the glaze and make it runny.
How to Store and Serve It
Store the cake in an airtight container. If your kitchen is cool, it can sit at room temperature for about 1 day. For longer storage, keep it in the refrigerator for up to 4–5 days. Let slices sit at room temperature for 15–20 minutes before serving for the best texture.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh is best here, but you can use frozen if you thaw, drain well, and pat dry. Keep in mind frozen berries are softer and may tint the batter.
Why did my pound cake crack on top?
That’s normal for pound cakes. The batter is dense, and the top sets while the cake continues rising.
Can I make this ahead of time?
Yes. Bake the cake a day ahead and glaze it the day you serve, or glaze and refrigerate overnight.
Recipe Card
Homemade Strawberry Cream Cheese Pound Cake
Prep Time: 20 minutes
Bake Time: 70–80 minutes
Total Time: 1 hour 30 minutes–1 hour 40 minutes
Servings: 12
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 ¾ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
Strawberry Glaze
- 1 ½ cups powdered sugar
- ¼ cup fresh strawberry puree
- 1 tbsp heavy cream (add more if needed)
- Pink food coloring (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
- Beat butter and cream cheese until smooth. Gradually add sugar and beat until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Whisk flour, salt, and baking powder in a separate bowl.
- Add dry ingredients to the wet mixture, alternating with sour cream. Stir in vanilla.
- Gently fold in chopped strawberries.
- Pour batter into pan and smooth the top. Bake 70–80 minutes, or until a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to a rack to cool completely.
- Whisk powdered sugar, strawberry puree, and heavy cream until smooth (add coloring if using).
- Drizzle glaze over the cooled cake and let set before slicing.