Homemade Strawberry Cream Cheese Pound Cake – Moist, Buttery, Bakery-Style

This Strawberry Cream Cheese Pound Cake is the kind of cake that feels fancy… but behaves like a friendly neighbor. You get that classic dense-yet-tender pound cake crumb, extra moisture from cream cheese, and juicy pops of fresh strawberries in every slice. It’s perfect for brunch, Sunday dessert, or “I need something sweet with coffee” emergencies.

Why You’ll Love This Pound Cake

• Super moist & rich thanks to butter + cream cheese

• Fresh strawberry flavor without being overly sweet

• Bakery-style texture that slices beautifully

• Great for bundt or loaf pans

Ingredients

• 1 cup unsalted butter, softened

• 8 oz cream cheese, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp vanilla extract

• 1 cup fresh strawberries, sliced

Optional (highly recommended): a pinch of salt to sharpen flavors.

How to Make Strawberry Cream Cheese Pound Cake

1. Prep the pan & oven
   Preheat to 325°F (165°C). Grease a bundt or loaf pan well.

2. Cream the base
   Beat butter + cream cheese until smooth. Add sugar and beat until fluffy and lighter in color.

3. Add eggs + vanilla
   Add eggs one at a time, mixing well after each. Stir in vanilla.

4. Fold in dry ingredients
   Gently fold in flour + baking powder until just combined (don’t overmix).

5. Fold in strawberries
   Carefully fold in the strawberries so they don’t break down too much.

6. Bake
   Pour into pan and bake 60–70 minutes, or until a toothpick comes out clean.

7. Cool before slicing
   Let the cake cool so it sets properly and slices clean.

Pro Tips (So It Looks Bakery-Perfect)

• Pat strawberries dry before adding—less moisture = better texture.

• Toss strawberries with 1–2 tsp flour to help keep them from sinking.

• Don’t overmix after adding flour—pound cake gets tough if overworked.

• If the top browns too quickly, tent with foil near the end.

Serving Ideas

• Dust with powdered sugar

• Add a quick vanilla glaze

• Serve with whipped cream and extra strawberries for a “company’s coming” plate