🍓 Strawberry Cream Cheese Pound Cake: A Berry-Licious Classic with a Velvety Twist

There’s something irresistible about a pound cake that’s rich, dense, and buttery — but when you add cream cheese into the mix and crown it with fresh strawberries, it transforms into a luxurious dessert that’s as show-stopping as it is delicious.

This Strawberry Cream Cheese Pound Cake blends the tangy silkiness of cream cheese with the fine crumb of classic pound cake, all topped (or filled) with juicy, ripe strawberries. Whether served plain with a dusting of powdered sugar, drizzled with glaze, or topped with whipped cream, this is the cake you bake when you want to impress.

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🍰 What Makes This Cake So Special?

• Cream cheese brings extra moisture, richness, and a slight tang that balances the sweetness.
• The crumb is tight, dense, and buttery, just like traditional Southern pound cake — but even more luscious.
• Fresh strawberries (on top or mixed in) make this cake a perfect spring or summer dessert, though it’s welcome year-round.

If you’ve been searching for a dessert that can be both casual and elegant — this is it. It’s a reliable crowd-pleaser that pairs beautifully with coffee, tea, or even champagne.

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🛒 Ingredients (Original + Optional Garnish)

Here’s what you’ll need to create this velvety masterpiece:

✅ Core Ingredients:

• 1½ cups unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour, sifted
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries (optional inside the batter)
• Whole strawberries, for topping
• Powdered sugar, for dusting

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🍓 Optional Add-ins:

• Strawberry extract – for an extra berry kick
• Lemon zest – to brighten the flavor
• Vanilla glaze or cream cheese frosting – for richness
• Strawberry preserves or compote – to serve alongside or swirl inside

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👩‍🍳 How to Make Strawberry Cream Cheese Pound Cake

1. Preheat and Prep

Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or loaf pans (you can also use baking spray with flour).

2. Cream the Butter and Cream Cheese

In a large mixing bowl, cream the butter and cream cheese together until smooth and fluffy (about 3–4 minutes on medium speed).

3. Add the Sugar

Gradually add the sugar, beating well after each addition. The mixture should be light and airy.

4. Incorporate Eggs

Add the eggs one at a time, beating after each addition until fully incorporated. This helps the cake rise and creates that signature pound cake structure.

5. Mix in Dry Ingredients

Sift together the flour and salt, then gradually add to the wet mixture. Stir until just combined. Don’t overmix.

6. Add Flavor & Berries

Stir in the vanilla extract. If using diced strawberries inside the cake, fold them in gently with a spatula.

7. Pour and Bake

Spoon the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted comes out clean. Don’t open the oven too early!

8. Cool and Decorate

Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely. Once cooled, dust with powdered sugar and top with whole fresh strawberries for a stunning presentation.

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🍽️ Serving Suggestions

This cake is delicious on its own, but here are a few ways to take it to the next level:

• With whipped cream and berries
• Drizzled with strawberry glaze or lemon icing
• Served warm with vanilla ice cream
• Topped with cream cheese frosting for an extra layer of decadence
• As a brunch centerpiece, served with tea or mimosas

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❄️ Storage & Make-Ahead Tips

• Room Temp: Store the cake tightly wrapped at room temperature for up to 3 days.
• Refrigerate: Store in an airtight container in the fridge for up to 7 days. Bring to room temp before serving for best texture.
• Freeze: Wrap in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge.

Bonus tip: This cake tastes even better the next day as the flavors meld!

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🧁 Pro Tips for Perfect Pound Cake

• Use room-temperature ingredients: Cold butter or cream cheese won’t cream properly.
• Beat well after each egg: This helps build structure and create air pockets.
• Sift the flour: It ensures even mixing and keeps the crumb delicate.
• Don’t overmix: Mix until just combined to avoid a tough cake.
• Grease your pan thoroughly: Bundt pans especially need careful prep to avoid sticking.

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🔄 Variations & Customizations

• Lemon Strawberry Pound Cake: Add 1 tbsp lemon zest + 1 tbsp lemon juice to the batter.
• Chocolate Drizzle: Drizzle melted white or dark chocolate over the cooled cake.
• Cream Cheese Filling: Layer sweetened cream cheese into the center for a surprise swirl.
• Mini Cakes: Bake in mini Bundt pans or cupcake tins for individual servings.

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📊 Nutritional Info (Estimated Per Slice – 12 slices)

• Calories: ~420
• Fat: 24g
• Carbs: 45g
• Sugar: 30g
• Protein: 5g

(Varies depending on glaze or topping used)

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📝 Final Thoughts

This Strawberry Cream Cheese Pound Cake is a timeless dessert that combines old-fashioned charm with indulgent modern flair. It’s soft, rich, and tender — with just the right touch of tang from the cream cheese and sweetness from ripe strawberries.

Whether you’re celebrating a special occasion or just need a little sweetness in your life, this cake is the perfect centerpiece. Bake it for brunch, serve it for dessert, or sneak a slice with your morning coffee. Either way, it’s guaranteed to bring smiles.

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