Strawberry Cream Cheese Pound Cake Recipe

Strawberry Cream Cheese Pound Cake Recipe – This strawberry and cream cheese pound cake is perfectly textured. As a bonus, it uses less sugar than other recipes, due to the addition of fresh strawberries.

Servings: 12


2 cups white sugar
1 cup unsalted butter, softened
2 teaspoons unsalted butter, softened
8 ounces nonfat cream cheese, softened
2 teaspoons vanilla
1 teaspoon salt
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
2 cups strawberries, muddled
1 teaspoon vanilla sugar


Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).

Beat sugar, 1 cup plus 2 teaspoon butter, and cream cheese in a mixing bowl until light and fluffy, about 3 minutes. Mix in vanilla and salt until well combined. Add eggs, one at a time, beating thoroughly after each addition.

Gradually add flour, one cup at a time, beating until just incorporated. Fold in muddled strawberries. Pour batter into the prepared pan, then lightly sprinkle vanilla sugar over top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Remove from the oven and set on a wire rack to cool for 5 to 10 minutes. Invert carefully onto a serving plate or cooling rack and let cool completely.


I muddle my strawberries so they are mostly puréed with some chunks. You can leave them chunkier or purée them completely if desired.


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