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A rich and velvety pound cake infused with cream cheese and studded with juicy strawberries, baked to golden perfection with a light sprinkle of vanilla sugar on top.

Why You’ll Love This Recipe

This cake delivers the perfect balance of creamy richness and fruity freshness. The cream cheese adds a tangy depth to the buttery base, while the strawberries bring bursts of natural sweetness. It’s a show-stopping dessert that’s as beautiful as it is delicious.

Strawberry Cream Cheese Pound Cake

Pound cake is a classic dessert beloved for its dense, buttery crumb and indulgent flavor. This version takes things to the next level with the addition of cream cheese, which enhances both texture and taste.

The richness of cream cheese creates a tender, moist crumb that holds up beautifully to the pockets of sweet strawberries scattered throughout.

Fresh strawberries add not just flavor but also a lovely visual element, their red hue peeking through each slice.

The batter comes together easily, yet the finished cake looks like something from a bakery display case.

A sprinkle of vanilla sugar before baking adds a subtle crunch and extra fragrance to the crust.

This cake is ideal for celebrations, afternoon tea, or simply as a treat alongside your favorite coffee or tea.

Using room-temperature eggs ensures they incorporate smoothly into the batter, helping to achieve that signature pound cake texture.

Creaming the butter, sugar, and cream cheese until light and fluffy is key to creating a cake that feels rich but not heavy.

The strawberries are gently folded in at the end to keep them intact, ensuring pockets of fruit in every bite.

Baking in a Bundt pan not only gives the cake a beautiful shape but also allows for even baking.

The aroma that fills your kitchen while this cake bakes is warm, sweet, and absolutely inviting.

It’s a recipe that’s just as fitting for a holiday dessert table as it is for a weekend baking project.

Leftovers keep well, making it a great make-ahead option for gatherings.

Whether served plain, with a dusting of powdered sugar, or topped with whipped cream, this strawberry cream cheese pound cake is pure comfort and elegance in one.

Servings

Serves: 12

Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes

Ingredients

• 2 cups white sugar
• 1 cup unsalted butter, softened
• 2 teaspoons unsalted butter, softened (for greasing pan)
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 6 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• 2 cups fresh strawberries, muddled
• 1 teaspoon vanilla sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease a fluted tube (Bundt) pan with the softened butter.
2. In a mixing bowl, cream together sugar, 1 cup butter, and cream cheese until light and fluffy, about 3 minutes.
3. Mix in vanilla extract and salt until combined.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add flour, one cup at a time, mixing until just incorporated.
6. Fold in muddled strawberries gently.
7. Pour batter into prepared pan and sprinkle with vanilla sugar.
8. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
9. Cool in pan for 5–10 minutes, then invert onto a wire rack and cool completely.

Tips

• Use ripe, sweet strawberries for the best flavor.
• Avoid overmixing after adding flour to keep the cake tender.
• This cake freezes well; wrap slices individually for convenience.
• Serve with a dollop of whipped cream for an extra treat.