Homemade Strawberry Cream Cheese Cake

This homemade strawberry cream cheese pound cake brings together the rich creaminess of cream cheese and the brightness of fresh strawberries into a moist and tender dessert. It’s a delightful twist on traditional pound cake that never fails to impress at family gatherings or special occasions.

I first baked this cake for a summer barbecue, and the combination of strawberries and cream cheese quickly made it a beloved request for every celebration since then.

Ingredients

• Unsalted butter, softened: provides a rich base and tender crumb choose high quality for best flavor
• Cream cheese, softened: adds moisture and a subtle tang that makes the cake irresistibly creamy
• Granulated sugar: sweetens the cake and helps achieve the perfect texture
• Large eggs: bind the ingredients and contribute to the cake’s structure make sure they are at room temperature
• Vanilla extract: enhances overall flavor with a warm note pure vanilla is preferred
• All-purpose flour: the main structure of the cake opt for a fresh bag to avoid stale flour taste
• Baking powder: helps the cake rise and become light check freshness for best results
• Salt: balances sweetness and intensifies flavor
• Milk: adds moisture and helps create a tender crumb
• Fresh strawberries, diced: burst of freshness and natural sweetness pick ripe, firm berries for the best texture and flavor

Step-by-Step Instructions

Preheat and prep:

Preheat your oven to 325 degrees Fahrenheit which ensures slow and even baking. Grease a 10-inch bundt pan thoroughly to prevent sticking and help the cake release cleanly.

Cream the butter, cream cheese, and sugar:

In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, which helps create a tender texture.

Add eggs and vanilla:

Add the eggs one at a time, mixing well after each to fully combine and avoid curdling. Stir in the vanilla extract for warm, aromatic notes that complement the strawberries.

Combine dry ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt to ensure they are evenly distributed. Gradually add this dry mixture into the wet ingredients alternating with the milk, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.

Fold in strawberries:

Carefully fold in the diced fresh strawberries to maintain their texture and evenly distribute their flavor throughout the batter without breaking them down too much.

Bake the cake:

Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.

Cool and serve:

Let the cake cool in the pan for about 10 minutes so it firms up a bit, then turn it out onto a wire rack to cool completely. This prevents it from becoming soggy.

Save

My favorite ingredient is definitely the cream cheese as it transforms the cake from ordinary to luxuriously moist. One of my fondest memories is bringing this cake to a family picnic where everyone was surprised by how the strawberries inside kept the cake refreshing and delightful in the summer heat.

Storage Tips

Store leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate for up to a week or freeze in portions wrapped well for up to three months. Thaw at room temperature before serving.

Ingredient Substitutions

For dairy-free options substitute the butter and cream cheese with vegan alternatives and use almond or oat milk instead of cow's milk. You can swap granulated sugar with coconut sugar or a sugar substitute suitable for baking. If fresh strawberries are out of season, thawed frozen strawberries work but remove excess liquid to avoid soggy batter.

Serving Suggestions

This pound cake is lovely served plain or with a dusting of powdered sugar. For a special touch, top slices with whipped cream or a drizzle of strawberry sauce. It also pairs beautifully with a scoop of vanilla ice cream or fresh berries on the side.

Recipe FAQs

→ How do cream cheese and butter affect the cake texture?

Combining cream cheese with butter results in a tender, moist crumb and adds a subtle richness that enhances the cake's softness.

→ What is the best way to incorporate strawberries?

Gently folding diced fresh strawberries into the batter ensures even distribution without breaking them up, preserving bursts of fruity flavor throughout the cake.

→ Why is the cake baked in a bundt pan?

A bundt pan promotes even cooking and creates an attractive shape with a slightly crisp outer crust that contrasts nicely with the moist interior.

→ Can this cake be made ahead of time?

Yes, it can be stored briefly at room temperature or refrigerated. Bringing it back to room temperature before serving helps restore its soft texture.

→ How do vanilla and baking powder enhance the cake?

Vanilla adds aromatic depth, while baking powder provides the lift needed for a light, airy texture without heaviness.