Strawberry Cream Cheese Pound Cake with Strawberry Glaze

Introduction Strawberry Cream Cheese Pound Cake with Strawberry Glaze

There’s something magical about the combination of strawberries and cream cheese—especially when they come together in the form of a moist, rich pound cake. If you’ve been dreaming of a dessert that’s both bakery-worthy and easy enough to whip up in your own kitchen, this Strawberry Cream Cheese Pound Cake with Strawberry Glaze might just become your new go-to. It’s the kind of cake that makes a statement—whether it’s sitting pretty on a brunch table or being served for a special occasion like Easter, Mother’s Day, or a bridal shower.

What sets it apart is the texture: it’s soft and dense, not dry or crumbly. Cream cheese brings a luscious richness, while finely chopped strawberries add a natural sweetness and lovely bursts of fruity flavor throughout the cake. And let’s not forget the glaze—a thick, pink, glossy strawberry cream cheese drizzle that cascades beautifully over each curve of the Bundt cake. It’s indulgent, elegant, and packed with flavor in every bite.

The Magic of Pound Cakes

Pound cakes have been around for centuries. Traditionally made with a pound each of butter, sugar, eggs, and flour, they’ve evolved over time to become a canvas for all sorts of delicious variations. Adding cream cheese to the mix changes everything—it makes the crumb softer and more tender, adding a subtle tang that balances the sweetness beautifully.

What makes pound cakes like this one so irresistible is their dense yet melt-in-your-mouth texture. They’re not overly airy or sponge-like; instead, they offer a more substantial bite that’s deeply satisfying. And when baked in a Bundt pan? You get those beautiful ridges and curves that are just begging to be drizzled with glaze. This is the kind of cake that looks as good as it tastes—simple, timeless, and always a hit.

Why This Strawberry Cream Cheese Pound Cake is Special

Not all pound cakes are created equal—and this one? It’s on a whole other level. For starters, we’re not just tossing in a few strawberries and calling it a day. The berries are finely chopped, coated in flour to prevent sinking, and folded into a rich, velvety batter that’s infused with vanilla and cream cheese. The result? Every bite delivers a perfect blend of creamy, buttery cake with pops of sweet-tart strawberry.

Then there’s the glaze. This isn’t your average powdered sugar glaze. It’s made with cream cheese and real strawberry puree, giving it a lovely pale pink color and a flavor that’s fresh, fruity, and perfectly sweet. Pour it generously over your cooled cake and watch it drip down those ridges—swoon-worthy doesn’t even begin to cover it.

This cake is perfect for spring and summer, but honestly? It’s so good, you’ll find yourself making it all year round.

Essential Tools You’ll Need

Before we get baking, make sure your kitchen is stocked with the right tools. Here’s what you’ll need to make this cake come together smoothly:

• 10-inch Bundt pan: Non-stick is ideal, but always grease and flour it well!
• Electric mixer: Stand or hand mixer works fine—just make sure it’s powerful enough to cream butter and sugar thoroughly.
• Mixing bowls: At least two—one for wet and one for dry ingredients.
• Wire cooling rack: Essential for letting the cake cool evenly.
• Sifter: For powdered sugar and ensuring lump-free glaze.
• Rubber spatula: To gently fold in strawberries without breaking the batter.
• Toothpick or cake tester: To check for doneness.

Having the right tools makes baking less stressful and way more enjoyable—plus, it helps ensure perfect results every time.

Ingredients Breakdown

Let’s talk ingredients. Each item in this recipe plays a crucial role in the final flavor and texture, so here’s a quick breakdown:

• Unsalted butter: Softened to room temperature for easy creaming. The base of our moist, buttery crumb.
• Cream cheese: Adds moisture, richness, and a bit of tang to the batter and glaze.
• Granulated sugar: Sweetens and helps create a tender texture.
• Eggs: Provide structure and richness. Room temperature is key!
• All-purpose flour: The foundation of our batter. Measured correctly, it creates the perfect dense-but-soft texture.
• Baking powder: Gives a bit of lift—don’t skip it!
• Vanilla extract: Enhances all the other flavors.
• Fresh strawberries: Finely chopped and folded into the batter for pockets of fruity flavor.
• Powdered sugar: For the glaze—smooth and sweet.
• Strawberry puree: Real fruit = real flavor and natural pink color.
• Milk or cream: Helps thin the glaze to your desired consistency.

When possible, go for high-quality, fresh ingredients—it really makes a difference in a cake like this.

Strawberry Cream Cheese Pound Cake Ingredients

Here’s the full list for easy reference:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1¼ cups fresh strawberries, finely chopped
• 1 tablespoon flour (to coat strawberries)

For the Glaze:

• 4 oz cream cheese, softened
• 1½ cups powdered sugar
• ¼ cup strawberry puree (fresh blended strawberries)
• 1–2 tablespoons milk or cream
• ½ teaspoon vanilla extract

This recipe makes about 10–12 generous slices, each one rich, fruity, and totally decadent.

Strawberry Cream Cheese Glaze Ingredients

This glaze is what ties everything together. It’s sweet, creamy, and perfectly pink thanks to fresh strawberry puree. Here’s what each ingredient does:

• Cream cheese: Creates a thick, luscious base.
• Powdered sugar: Adds sweetness and structure.
• Strawberry puree: For color and natural strawberry flavor.
• Milk or cream: Adjusts consistency.
• Vanilla extract: Rounds out the flavor.

If you want a little brightness, a dash of lemon juice or zest can be a great addition. Want a hint of almond? A drop of almond extract goes a long way.

Step-by-Step Instructions: Baking the Cake

Let’s get baking! First, preheat your oven to 325°F (160°C) and generously grease and flour your Bundt pan. Don’t skimp here—Bundt pans love to stick if they’re not properly prepped.

In a large bowl, beat the butter and cream cheese together until smooth and fluffy—about 3 to 4 minutes on medium-high. This step is key for creating a light, airy batter that still bakes up dense and moist.

Next, gradually add the sugar, beating well after each addition. You’re aiming for a light, creamy texture. Then, add the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract.

The batter should be rich, creamy, and slightly thick at this point—perfect for supporting those juicy strawberry bits you’ll be folding in soon.

Mixing in the Dry Ingredients

This is the step where things really start to come together. In a separate bowl, whisk together the all-purpose flour and baking powder. This ensures your leavening is evenly distributed and prevents any clumps from sneaking into your batter.

With your mixer on low speed, gradually add the dry ingredients into the wet mixture. This part’s crucial—don’t overmix. Overmixing can cause your pound cake to become tough or rubbery. You want everything just combined, no streaks of flour, and that’s it.

Meanwhile, take your finely chopped strawberries and toss them with 1 tablespoon of flour. Why? Because this little trick helps keep them from sinking to the bottom of the cake while baking. The flour acts as a light coating that helps suspend them throughout the dense batter.

Once your strawberries are coated, gently fold them into the batter using a spatula. Be delicate here. You’re not just mixing; you’re folding, meaning you’re lifting and turning the batter to keep it airy and prevent breaking down the fruit.

After folding, your batter should be thick, speckled with beautiful little strawberry bits, and ready for the oven!

Folding in Fresh Strawberries

The trick with folding in strawberries is all about balance. You want them evenly dispersed without overmixing. Overmixing not only squashes the berries but can also stain your batter and make it gummy.

Use fresh, ripe strawberries that are firm enough to hold their shape during baking. Avoid overripe berries—they release too much moisture and can make the cake soggy. Dice them small, about pea-sized, so that you get bits in every bite without overwhelming the structure of the cake.

Here’s a step-by-step tip for folding:

1. Use a rubber spatula.
2. Add half the floured strawberries and make a few folding motions.
3. Add the second half and fold again.
4. Stop as soon as they’re evenly distributed—no more than 10–12 folds total.

This gentle technique preserves the integrity of the fruit and ensures it’s peppered beautifully throughout the cake.

The Perfect Bake: How to Know It’s Done

Now comes the moment of truth—baking. Transfer the batter into your greased and floured Bundt pan, smoothing the top with a spatula to ensure even baking.

Bake at 325°F (160°C) for 65 to 75 minutes. Keep an eye on it starting around the 60-minute mark, but don’t open the oven too often—that drops the temperature and can cause the cake to collapse.

To check for doneness:

• Insert a toothpick or cake tester into the thickest part of the cake.
• If it comes out clean or with just a few moist crumbs, it’s done.
• If there’s wet batter, keep baking and check again in 5-minute intervals.

The top should be a light golden color, with the edges just beginning to pull away from the sides of the pan. The cake will also have a slight bounce when you press it lightly with your finger.

Once done, remove the cake from the oven and let it cool in the pan for 15 minutes—not more, not less. This helps the structure set before inverting.

Cooling and Inverting Your Cake Safely

This part can be a little nerve-wracking, especially with a Bundt cake. Here’s how to keep it cool (literally) and avoid breaking your masterpiece:

1. Let it sit in the pan for exactly 15 minutes after baking. This allows the cake to firm up a bit, so it won’t crumble when you remove it.
2. Run a thin spatula or butter knife gently around the edges—don’t force it.
3. Place a cooling rack over the pan, grip both tightly, and flip it over in one smooth motion.
4. Gently lift the pan—your cake should come out clean with all those beautiful curves intact.

Once it’s on the rack, let it cool completely, which usually takes about an hour. Don’t rush this. If you glaze too soon, the heat will melt the glaze and make a mess (unless that’s the look you’re going for—hey, no judgment!).

Making the Strawberry Cream Cheese Glaze

This glaze is chef’s kiss perfect. It’s thick, luscious, and made from real strawberries and cream cheese—so it’s more than just pretty; it’s packed with flavor.

To start, beat your softened cream cheese until smooth and creamy. You don’t want any lumps, so take your time here. Then, add the powdered sugar and beat until fluffy and light.

Next, pour in the strawberry puree—just blend up some fresh strawberries until smooth. You only need about 1/4 cup, but make extra if you want to thin your glaze later.

Add vanilla extract and 1 tablespoon of milk or cream to begin. If your glaze is too thick, add a splash more milk. If it’s too runny, toss in a little more powdered sugar.

You’re aiming for a thick, glossy, pourable consistency—not too stiff, but not watery either. When it hits the cake, it should cascade slowly down the sides, hugging every curve like a dream.

Glazing Your Cake Like a Pro

Now for the fun part—drizzling that dreamy glaze. But before you go crazy, make sure the cake is completely cool. Otherwise, your glaze will melt and slide right off.

Here’s how to glaze like a pro:

1. Transfer your cooled cake to a serving plate or cake stand.
2. Spoon the glaze over the top, letting it naturally drip down the sides.
3. Want thicker drips? Chill the glaze for 5 minutes before applying.
4. Garnish with fresh strawberries, mint leaves, or even edible flowers for that bakery finish.

Let the glaze set for about 15–20 minutes before slicing. It’ll firm up slightly while still staying soft and creamy.

Serving Suggestions and Pairings

Alright, your cake is glazed, gorgeous, and smelling like absolute heaven—so how should you serve it?

This Strawberry Cream Cheese Pound Cake is a showstopper all on its own, but pairing it with the right accompaniments can elevate the whole experience. It’s versatile enough for breakfast, brunch, or dessert, and classy enough for baby showers, bridal showers, or even a tea party.

Here are some of our favorite ways to serve it:

With Beverages:

• Hot Coffee or Espresso: The rich, creamy cake pairs beautifully with bold, bitter coffee.
• Iced or Hot Tea: Earl Grey, chamomile, or a fruity tea like hibiscus complement the strawberry notes.
• Sparkling Rosé or Moscato: For a fancier gathering, wine brings out the sweet and tangy balance.
• Milk or Strawberry Milk: Classic and kid-approved.

Add-Ons and Sides:

• Whipped Cream: A soft dollop of fresh whipped cream adds lightness.
• Strawberry Compote or Sauce: For more intense strawberry flavor, serve it warm on the side.
• Vanilla Ice Cream: Because cake and ice cream is a match made in heaven.
• Fresh Fruit Platter: Makes the whole spread feel lighter and fresher.

And don’t forget presentation—serve your slices on a vintage floral plate or a rustic wooden board for those Instagram-worthy moments. A sprinkle of powdered sugar or some sliced berries on the side never hurts either.

Storage Tips for Maximum Freshness

Good news—this cake stores beautifully. Because of the cream cheese and the moisture from the strawberries, it actually stays soft and tender for several days if stored properly.

At Room Temperature:

• Store in an airtight container or wrap tightly in plastic wrap.
• Keeps well for 2–3 days on the counter (if your kitchen isn’t too warm).

In the Fridge:

• If you want to extend freshness or live in a warmer climate, refrigerate.
• Keeps for up to 5 days.
• Let it come to room temperature before serving for best texture.

In the Freezer:

• Yes, you can freeze it!
• For best results, freeze without the glaze.
• Wrap individual slices tightly in plastic wrap, then in foil or freezer bags.
• Freeze for up to 3 months.
• Thaw at room temp and glaze before serving.

This makes it a perfect make-ahead dessert for busy weeks or hosting events.

Conclusion Strawberry Cream Cheese Pound Cake with Strawberry Glaze

There’s just something about the combination of strawberries and cream cheese that feels like love in dessert form. This Strawberry Cream Cheese Pound Cake with Strawberry Glaze is more than just a recipe—it’s the kind of cake that turns any day into a special occasion. It’s rich but not heavy, sweet but not overpowering, and every bite delivers the perfect blend of creamy, fruity, and buttery goodness.

Whether you’re baking for a brunch, a baby shower, or just to treat yourself, this cake delivers every time. With its stunning pink glaze, soft crumb, and bursts of juicy strawberries, it looks like something from a bakery—but tastes even better because it came from your kitchen.

So go ahead, give it a try. Bake it with love, glaze it like a pro, and share it with someone special. Or don’t—because honestly, it’s perfectly okay to keep this one all to yourself. 💕

FAQs Strawberry Cream Cheese Pound Cake with Strawberry Glaze

1. Can I use frozen strawberries instead of fresh ones?
Yes, but it’s best to thaw and drain them well first. Excess moisture from frozen strawberries can make the cake soggy and affect the texture.

2. Why did my strawberries sink to the bottom of the cake?
If your strawberries weren’t tossed in flour before folding into the batter, they may have sunk. Also, overmixing can cause them to fall.

3. Can I make this cake ahead of time?
Absolutely! The cake keeps well for up to 5 days in the fridge and 3 months in the freezer (un-glazed). Glaze the cake the day of serving for best presentation.

4. How can I make it more strawberry-flavored?
You can increase the strawberry flavor by:

• Adding a tablespoon of strawberry jam to the batter
• Using a bit of strawberry extract
• Brushing the baked cake with a light strawberry syrup before glazing

5. What other glazes pair well with this cake?
Try a lemon glaze for a tart twist or a white chocolate drizzle for extra decadence. Even a simple vanilla icing works great!

Print