Moist and fluffy strawberry cream cheese pound cake! Full of fresh strawberry swirls!

https://youtu.be/lwPJuLj6q2k

This week, I bought a pretty little photo album from Etsy to put Grandma Barb’s handwritten recipes in. I can’t believe she’s been gone for almost four years. Time surely flies, and Lord knows I miss and think about that lady every day.

As I was going through her recipes, I had to laugh at the number of times she had recipes for cream cheese pound cake. She loved making cream cheese pound cake and even let me record her making one for this site. I treasure this video!

Of course, this put me in the mood for a homemade cream cheese pound cake! But not just any cream cheese pound cake; I wanted a flavored variety!

Well, hello there, strawberry cream cheese pound cake.

strawberry cream cheese pound cake

This recipe took some development and tweaking, but once I figured it out…Lord have mercy.

Have you ever had a strawberry cream cheese pound cake? It’s absolutely delicious, and I think I like it better than regular strawberry pound cake! The strawberry flavor shines so nicely in this and pairs well with the cream cheese glaze.

Why I LOVE this pound cake

You can find a ton of blue ribbon-worthy homemade pound cake recipes and bundt cakes on this site, and this one is no different! It’s a winner!

My goodness, it is so good!!  You get the richness of a classic cream cheese pound cake but with ribbons of fresh strawberry-flavored batter swirled throughout.

The crumb texture is so incredibly moist and tender, and the cream cheese glaze adds the perfect finishing touch.

Yeah, you’re gonna wanna keep this in the stash! Have it for dessert paired with vanilla ice cream and strawberry glaze! It’s even lovely in the morning with coffee.

cream cheese straweberry pound cake recipe

Here’s what you’ll need

INGREDIENTS (Full recipe with measurements are at the bottom of post)

STRAWBERRY PUREE

  • fresh strawberries, washed and stems removed
  • granulated sugar

CAKE

  • salted butter, room temperature
  • cream cheese, room temperature
  • granulated sugar
  • vanilla extract
  • lemon extract
  • all-purpose flour
  • baking soda
  • salt
  • whole milk, room temperature
  • large eggs, room temperature
  • strawberry extract
  • red food coloring

GLAZE

  • powdered sugar, sifted
  • cream cheese
  • milk
  • vanilla extract
  • strawberry extract
strawberry crunch cream cheese pound cake recipe

How to make strawberry cream cheese pound cake

INSTRUCTIONS

  1. To make the strawberry puree, blend strawberries until smooth.
  2. In a small saucepan, combine puree with sugar. Simmer over low heat until reduced to 1/2 cup, stirring frequently.
  3.  Remove it from the heat and allow to cool.
  4. To make the cake, preheat oven to 325. F. Grease a 10-cup bundt pan with shortening (I use butter-flavored shortening and lightly coat it with flour. Set aside.
  5. In a large mixing bowl, beat butter and cream cheese for 1-2 minutes until fluffy.
  6. Add 1 cup of the sugar and set a timer for 3 minutes. Mix in this sugar at a low speed, along with the other cups of sugar. Continue mixing until the 3 minutes are up.
  7. Mix in the vanilla extract and lemon extract. Set aside.
  8. In a small bowl, add eggs and milk. Set aside.
  9. Whisk together the flour, baking soda, and salt in a medium bowl.
  10. Gradually add dry ingredients to the butter mixture, alternating with the egg mixture. Mix well after each addition, scraping the bowl. The batter should be fluffy and whipped.
  11. Remove 2 cups of batter from the bowl and place it in a small bowl. 
  12. To the small bowl, add the strawberry puree, strawberry extract, and red food coloring (I used 25 drops of McCormick liquid food coloring).
  13. Pour the strawberry mixture into the regular batter and begin to gently fold to create swirls. Do not stir. (see the video for a visual demonstration)
  14. Spoon batter into the bundt pan and tap the pan on the counter to release air bubbles.
  15. Bake on the middle rack for 1 hour 15 minutes. It is done when a cake tester inserted into the middle comes out clean or with moist crumbs clinging to it.
  16. Remove from the oven and cool on a cooling rack for about 15-20 minutes.
  17. Remove from pan and allow to cool completely on the wire rack before glazing.
  18. To make the glaze, mix cream cheese and powdered sugar together until crumbly. Gradually mix in enough milk to create a silky, pourable texture. Mix in vanilla extract, strawberry extract, and salt.)
  19. Drizzle or pour glaze over the cake and allow to set before slicing. (this icing creates a soft set with a firm, thin set layer on top and a creamy underside)
strawberry cream cheese pound cake recipe

Tip for the BEST strawberry cream cheese pound cake

  • Use Room-Temperature Ingredients. The butter, cream cheese, eggs, and milk should be at room temperature to ensure a smooth batter, thorough mixing, and even baking.
  •  Properly Cream Butter & Sugar– Beat butter and cream cheese together until light and fluffy (at least 2 minutes). Gradually add the sugar while mixing to create a soft, airy texture. Mix for at least 3 minutes.
  • Reduce the Strawberry Puree Well. Cook the strawberry puree down to about 1/2 cup to concentrate the flavor and avoid excess moisture. Stir frequently while cooking to prevent burning.
  • Don’t Overmix the Batter-Overmixing can result in a dense, tough cake. Using an electric mixer or stand mixer, mix just until the flour mixture is incorporated and the batter is fluffy.
  • Create the Perfect Swirl. Gently fold the strawberry batter into the cream cheese batter for a beautiful marbled effect. Do not stir—stirring will blend the colors instead of creating swirls.
  •  Prevent a Dry Cake. Bake at 325°F to ensure slow, even cooking.
  • Check doneness with a wooden pick or cake tester—insert it into the center, and it should come out with a few moist crumbs, not wet batter.
  • Let It Cool Properly. Cool in the pan for 15-20 minutes before flipping onto a wire rack. Let it cool completely before adding the glaze to prevent melting.
  • Grease and Flour the Pan. Grease every nook and cranny with butter-flavored shortening and a light dusting of flour to prevent sticking.
easy strawberry cream cheese pound cake recipe

How to store, freeze, and reheat pound cake

One thing that I love about pound cakes is how well they store, freeze, and reheat. If you manage to have leftovers and not demolish this cake in one day like we do in my house, here’s how to handle it!

Storing

  • You’ll want to store this pound cake in an airtight container at room temperature for up to 3 days. You can store it for about a week if kept in the refrigerator.

Freezing

  • Whole Strawberry Cream Cheese Pound Cake: Wrap tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or airtight container. Freeze for up to 3 months.
  • Sliced Strawberry Cream Cheese Pound Cake: Wrap individual slices in plastic wrap, then store them in a freezer bag for easy single servings. Be sure to label it with the date so you know when it was frozen!

Reheating

  • From the Fridge: Let it sit at room temperature for about 30 minutes or warm individual slices in the microwave for 10-15 seconds.
  • From Frozen: Thaw in the fridge overnight, then bring to room temperature before serving.

Common questions

  1. Can I use frozen strawberries? Sure can!
  2. Can I skip the strawberry extract? I wouldn’t recommend it. Using pure strawberry extract really amplifies the strawberry flavor.
  3. Do I have to use food coloring? Yes, if you want a darker shade of pink or red. You can use a natural food coloring if desired.
  4. Can I skip the cream cheese frosting? Yes, but it’s really good and adds another layer of flavor to this strawberry cream cheese pound cake.
  5. Why didn’t my swirls show up when baked? Make sure you gently fold the strawberry batter into the main batter instead of stirring. Stirring blends the colors instead of creating swirls. Using red food coloring enhances the strawberry layer’s color. If you don’t use food coloring, the pink batter will turn a very light brownish pink once baked.
  6. Can I make this cake without a bundt pan? Yes! You can use two loaf pans. Adjust baking time accordingly and check for doneness.
cream cheese straweberry pound cake recipe

Get the Recipe:

Strawberry Cream Cheese Pound Cake

5 from 10 ratings
Moist and fluffy strawberry cream cheese pound cake with cream cheese glaze
Servings: 12
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
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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 *See note (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 extact
  • ⅛ teaspoon salt

Instructions
 

  • To make the strawberry puree, blend strawberries until smooth.
    1 lb strawberries (washed and hulled)
  • In a small saucepan, combine puree with sugar. Simmer over low heat until reduced to a heaping 1/2 cup, stirring frequently. (Be careful not to burn it)
    ½ cup sugar
  •  Remove it from the heat and allow to cool.
  • To make the cake, preheat oven to 325. F. Grease a 10-cup bundt pan with shortening (I use butter-flavored shortening) and lightly coat it with flour. Set aside.
  • In a large mixing bowl, beat butter and cream cheese for 1-2 minutes until fluffy.
    8 oz cream cheese (room temperature), 1½ cups salted butter (3 sticks, room temperature)
  • Add 1 cup of the sugar and set a timer for 3 minutes. Mix in this sugar at a low speed, along with the other cups of sugar. Continue mixing until the 3 minutes are up.
    3 cups granulated sugar
  • Mix in the vanilla extract and lemon extract. Set aside.
    1 tablespoon vanilla extract, ½ teaspoon lemon extract
  • In a small bowl, add eggs and milk. Set aside.
    ⅓ cup whole milk (room temperature), 6 eggs (room temperature)
  • In a medium bowl, whisk together the flour, baking soda, and salt.
    3 cups all-purpose flour , ½ teaspoon salt, ½ teaspoon baking soda
  • Gradually add dry ingredients to the butter mixture, alternating with the egg mixture. Mix well after each addition, scraping the sides of the bowl. The finished batter should be fluffy and whipped.
  • Remove 2 cups of batter from the bowl and place it in a small bowl. 
  • To the small bowl, add the strawberry puree, strawberry extract, and red food coloring (I used 25 drops of McCormick liquid food coloring).
    1-2 tablespoons strawberry extract, 25 drops liquid red food coloring *See note
  • Pour the strawberry mixture into the main batter and begin to gently fold a few times to create swirls. Do not stir or the colors will combine. You can place the main batter into two bowl to make this easier if desired. (See the video for a visual demonstration)
  • Spoon batter into the bundt pan and tap the pan on the counter to release air bubbles.
  • Bake on the middle rack for 1 hour and 15-20 minutes. When a cake tester inserted into the middle comes out clean or with moist crumbs clinging to it, it is done.
  • Remove from oven and place on a cooling rack to cool for about 15-20 minutes.
  • Remove from pan and allow to cool completely on the wire rack before glazing.

Mak the Glaze

  • To make the glaze , mix together cream cheese and powdereded sugar until crumbly. Gradually mix in enough milk to create a silky, pourable texture. Mix in vanilla extract, strawberry extract, and salt.
    4 oz cream cheese, room temperature, 3-4 tablespoons whole milk, 3 cups powdered sugar, sifted, ½ teaspoon vanilla extract, ½ teaspoon strawberry extact, ⅛ teaspoon salt
  • Drizzle or pour glaze over cake and allow to set before slicing. (this icing creates a soft set with a thin set layer on top and a creamy underside)

Notes

Food Coloring- Don’t skip the food coloring. Even though the strawberry batter mixture will look naturally pink, it will become an odd pinkish-tan color once it’s baked if you skip the food coloring. Adding food coloring helps it retain a beautiful pink color.
The flavor of this cake is ever better the next day!
Cuisine: American, southern
Course: Dessert
Author: Monique Kilgore
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.