Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake is rich, dense, and beautifully pink, bursting with real strawberry flavor in every bite. Made with fresh strawberry puree, cream cheese, and butter, this classic pound cake has a velvety crumb and a stunning bakery-style appearance. Finished with a smooth strawberry cream cheese glaze, it’s perfect for holidays, celebrations, or anytime you want a show-stopping dessert.

Why You’ll Love This Recipe

• Made with real strawberries for authentic flavor
• Ultra-moist texture thanks to cream cheese and butter
• Beautiful pink color that looks stunning when sliced
• Perfect balance of sweet, creamy, and fruity
• Ideal for bundt or tube pan presentations

Ingredients

Strawberry Puree

• 1 lb strawberries (washed and hulled)
• ½ cup sugar

Cake

• 8 oz cream cheese (room temperature)
• 1½ cups salted butter (3 sticks, room temperature)
• 3 cups granulated sugar
• 1 tablespoon vanilla extract
• ½ teaspoon lemon extract
• 6 eggs (room temperature)
• ⅓ cup whole milk (room temperature)
• 3 cups all-purpose flour (spoon and level into measuring cup)
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1–2 tablespoons strawberry extract
• 25 drops liquid red food coloring (can use more or less)

Glaze

• 4 oz cream cheese, room temperature
• 3 cups powdered sugar, sifted
• 3–4 tablespoons whole milk
• ½ teaspoon vanilla extract
• ½ teaspoon strawberry extract
• ⅛ teaspoon salt

Directions

Step 1: Make the Strawberry Puree

Add the strawberries and sugar to a saucepan over medium heat. Cook, stirring frequently, until the strawberries soften and release their juices. Mash or blend until smooth. Continue cooking until the mixture thickens slightly. Remove from heat and allow to cool completely before using.

Step 2: Prepare the Pan and Oven

Preheat oven to 325°F (163°C). Generously grease and flour a bundt or tube pan, making sure all crevices are well coated.

Step 3: Cream Butter and Cream Cheese

In a large mixing bowl, beat the cream cheese and butter together until completely smooth and creamy, scraping down the sides as needed.

Step 4: Add Sugar and Extracts

Gradually add the granulated sugar and beat until light and fluffy. Mix in the vanilla extract and lemon extract until fully incorporated.

Step 5: Add Eggs

Add the eggs one at a time, mixing well after each addition. Do not rush this step—proper mixing ensures a smooth, dense pound cake texture.

Step 6: Add Strawberry Flavor

Mix in the cooled strawberry puree, strawberry extract, and red food coloring until evenly combined and the batter is uniformly pink.

Step 7: Combine Dry Ingredients

In a separate bowl, whisk together the flour, salt, and baking soda.

Step 8: Alternate Dry Ingredients and Milk

Add the flour mixture to the batter in three additions, alternating with the milk. Begin and end with the flour mixture. Mix just until combined—do not overmix.

Step 9: Bake the Cake

Pour the batter evenly into the prepared pan and smooth the top. Bake for 75–90 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Step 10: Cool Completely

Allow the cake to cool in the pan for 15–20 minutes, then carefully invert onto a wire rack. Let cool completely before glazing.

Step 11: Make the Glaze

Beat the cream cheese until smooth. Gradually add powdered sugar, followed by milk, vanilla extract, strawberry extract, and salt. Mix until smooth and pourable.

Step 12: Glaze the Cake

Drizzle the glaze generously over the cooled cake, allowing it to drip naturally down the sides.

Pro Tips and Variations

• Use room-temperature ingredients for best texture
• Do not overmix once flour is added
• Adjust food coloring for lighter or deeper pink
• Let cake rest overnight for enhanced flavor

Serving Suggestions

• Serve at room temperature for best texture
• Garnish with fresh strawberries or strawberry slices
• Pair with coffee, tea, or milk
• Perfect for baby showers, brunches, and holidays

Storage / Reheating

• Room Temperature: Up to 2 days (covered)
• Refrigerator: Up to 5 days
• Freezer: Cake (unglazed) freezes well up to 2 months
• Reheating: Not recommended

FAQs

Can I use frozen strawberries?
Yes, thaw and drain excess liquid before cooking.

Why did my cake crack?
Cracks are normal in pound cakes and add to the rustic look.

Can I skip food coloring?
Yes, the cake will still be delicious but lighter in color.

Conclusion

This Strawberry Cream Cheese Pound Cake is rich, moist, and packed with real strawberry flavor. With its tender crumb, vibrant color, and creamy glaze, it’s a bakery-worthy dessert that’s guaranteed to impress at any gathering.

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