Recipe for strawberry cream cheese pound cake

Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
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Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer. Repeat procedure once, and top with remaining third of batter.
Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
NOTE: We tested with Marzetti Glaze for Strawberries.
Jennifer Davick

The strawberry cream cheese pound cake is total hedonism in a bite. The crumb, which is tighter than a traditional cake, has cozy nooks that house luscious strawberry bits and tiny chocolate chips.

The cream cheese makes it heftier. Think somewhere between the heavenly road from cheesecake to pound cake.

All in all, the comes out richly flavored yet not too heavy. Believe me, the creaminess and tanginess make it the best everyday cake you’ll ever have. By far.

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How to make the cake

Decoration ideas

Ingredient substitutes

More strawberry, and cream cheese recipes

A riff off of my simple cream cheese pound cake, this recipe is an ode to my love for strawberries, which is real and endless. If you want to make full use of the seasonal fruit, this is the perfect place to start.

Why? Because it’s ready to be binged on right out of the over. You don’t need to dress it up. The cake deserves some major swooning just as it is.

Begin by mixing room temperature coconut milk with vinegar and set it aside to curdle.
Sift your flour with baking powder and salt if you’re using unsalted butter.
Right at the end, whisk in raw sugar to the dry ingredients.
Beat cream cheese with butter in a separate bowl. Make sure both are at room temperature and slightly softened.
Add the curdled milk mixture into the light and fluffy beaten cream cheese along with vanilla extract.
Fold the dry ingredients into the wet to make a smooth, thick batter.
Add chopped strawberries. At the last minute, I decided to throw in mini chocolate chips. Best idea ever but, yes, they’re optional.
Bake the cake for 40 to 45 minutes in a thoroughly greased Bundt pan. (I share my tricks to baking with a Bundt pan here.)
Or you can use around 8 or 9-inch tin.
Keep an eye on the cake after the 30-min mark because depending upon the size and shape of it, the exact bake time will differ.

Garnishing strawberry cream cheese pound cake

Studded with juicy, red strawberry bits and chocolate chips, the cake is delicious as-is. It brings tears of joy without a single additional step.

Serve and bask.

Or you could jewel it up with some icing sugar, as I did, or give it a heftier texture with a quick glaze. Think dark chocolate drizzle dripping down the sides or strawberry icing crowing the top. It’s totally up to you.

What changes can you make to the cream cheese pound cake?

Eggs: This is an eggless pound cake recipe, but if you’re married to eggs, go ahead, add them. Just reduce the amount of coconut milk you use.

Veganize: Substitute with plant-based butter and plant-based cream cheese to make a vegan recipe. Coconut oil is another vegan alternative to regular butter.

Fruit: Strawberry muscles its way into many of my recipes. I have 16 pages worth of them. But you play around with this cream cheese pound cake using any fruit that’s in season, and you can bake with. Berries, plums, apples, peaches – all of them will make flavors leap into your mouth.

All the reasons you’ll love strawberry cream cheese pound cake

Creamiest mouthfeel with a hint of tang

Has strawberries in it

Dense, rich crumb with yummy bits of chocolate

Has strawberries in it

Moist, buttery combination of cheese and pound cake

Has strawberries in it

Quintessential #TAFEverydayCake for tea or dessert

Did I mention the strawberries in it?

Love cream cheese? Try these:

Cream Cheese Swirl Banana Bread

Apple Crumble Cheesecake

Chocolate Swirl Cheesecake Bars

Lemon Cheesecake

Can’t get enough of strawberry recipes

Strawberry Star Bread

Strawberry Dump Cake

Strawberry Jam Donuts

Strawberry Chia Pudding

Strawberry Frangipane Tart

Strawberry & Rosemary Scones

Strawberry Swiss Roll

Everyday kind of Bundt cake recipes

Rosemary Lemon Olive Oil Cake

Coconut Cardamom Cake

Almond Tutti Frutti Cake

Orange Marmalade Cake

Strawberry Cream Cheese Pound Cake

The strawberry cream cheese pound cake is total hedonism in a bite. The crumb, which is tighter than a traditional cake, has cozy nooks that house luscious strawberry bits and tiny chocolate chips.

Prep Time25 mins

Cook Time45 mins

Course: Dessert

Keyword: Strawberry Cream Cheese Pound Cake, Eggless Cream Cheese Pound Cake with Strawberries, Strawberry Pound Cake

Servings: 10 servings

Calories:

250 ml Coconut milk
1.5 tbsp White vinegar
300 gms All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt If using unsalted butter
135 gms Raw sugar You can use regular white sugar
150 gms Cream cheese, softened
100 gms Butter, softened I used salted butter
1 tsp Vanilla extract
220 gms Strawberries, chopped
80 gms Mini chocolate chips Optional

Preheat your oven to 180C. Grease your bundt pan very very well. You can also use an 8" or 9" round cake tin.
In a small bowl, mix the coconut milk and vinegar. Set aside for a few moments.
While the milk curdles, sift all-purpose flour, baking powder, baking soda, and salt.
Stir in raw sugar.
In another bowl, using an electric beater, cream butter, and cream cheese till light and fluffy. This will take 2-3 minutes.
Add in the curdled milk along with vanilla extract.
Add the dry ingredients to it to form a thick, smooth batter.
Fold in the strawberries and mini chocolate chips, if using.
Pour the batter into the prepared bundt pan and bake at 180 C for 45-50 minutes or until a skewer inserted in the thickest part of the cake comes out clean.
Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack.
Sprinkle with icing sugar and serve. Enjoy!
You can store the leftover cake ( covered well) in the refrigerator.