Strawberry Pound Cake is a simple, one-bowl recipe that’s bursting with flavor. Fresh strawberries are sprinkled throughout this soft and dense pound cake, resulting in the most delicious taste. Perfect to serve alongside your morning coffee or as a tasty dessert!
It’s confession time, friends!
Maybe I should make this a series around here…or maybe not because then I would continually embarrass myself every week. But anyways, I have a love for pound cake. It’s my one true dessert love. It’s the first treat I gravitate towards when it’s served at a party and one that I usually make once a year around Christmas.
And I’m embarrassed to admit (hence the confession time) that I’ve never actually made my absolute favorite pound cake to share around here. Forgive me, ok? Good. Now that we’ve got that settled, I hope you love pound cake just as much as me, because I’ve whipped up this deliciously decadent strawberry cream cheese pound cake just for you.
And just incase you’re looking for another pound cake recipe, you’ve got to try this one bowl Chocolate Chip Pound Cake.
Growing up, I used to love those frozen Sara Lee pound cakes that you can buy from the grocery store. Heck, I still love them! There’s just something about the spongy texture and vanilla hints that make me fall in love with this dessert.
But, I didn’t know what true pound cake love was until I made my own. Years ago. And then kept making it every year. I wish I could take credit for this recipe, but it’s not my own creation. In fact, I don’t even remember where it came from! I had this recipe scribbled on a sheet of notebook paper from years ago.
This homemade pound cake recipe is dense and jam-packed with strawberry swirls and a hint of vanilla. It’s definitely not waist-line friendly, so I’m not even going to sugar coat it (get it?), but the extra calories are definitely worth the indulgence. Trust me, guys. You’ll be hooked at the moist texture and rich flavors.
And did I mention that this cream cheese pound cake takes just minutes to prepare? It’s a simple recipe that’s made in just one bowl, friends! One bowl! You can’t get much easier than that.
Strawberry Pound Cake Ingredients
To make this strawberry cream cheese pound cake recipe, you’ll need the following:
- Cream cheese
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Vanilla bean paste
- Strawberries
How to Make Strawberry Pound Cake
This easy pound cake takes a while to bake, so be patient. I’ve learned my lesson over the years on how to time this just right, so you may need to keep watch on this baby so it doesn’t burn towards the end.
Here’s how you make this strawberry pound cake recipe:
- Beat together the cream cheese and butter until light and fluffy. Then, add in the sugar.
- Add in the eggs and vanilla, followed by the flour. Gently fold in the diced strawberries.
- Turn the mixture into a greased 9-inch loaf pan and bake.
My Go-To Pound Cake Toppings
You can enjoy this strawberry cream cheese pound cake as is, or with some macerated strawberries on top. I also like to enjoy a slice (or two) alongside my morning cup of coffee or serve with a dollop of whipped cream (or ice cream) for an easy dessert.
Should I Use Fresh or Frozen Strawberries?
Fresh strawberries work best in this recipe, but frozen can be used, too.
Tips for making Strawberry Pound Cake:
- It’s important to beat the cream cheese and butter until light and fluffy. It usually takes about 3-4 minutes, but trust me, it’s worth it for that moist and dense texture!
- I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
- Because this pound cake takes a while to bake, the top may start to brown quickly. If that happens, loosely cover the top of the pan with aluminum foil so that the top doesn’t burn.
- Although this pound cake may be ready in 1 hour 20 minutes in your oven, in mine, it took about 1 hour 40 minutes, so oven times do vary. Be sure to keep an eye on this after the 1 hour 20 minute mark if it’s not fully cooked in the center.
One bite of this Strawberry Pound Cake and you’ll forget all about that little thing called chocolate. This cake bakes up moist, flavorful, with a buttery, crunchy crust.
Looking for more easy cake recipes? I’ve got you covered!
- Strawberry Cinnamon Dump Cake
- Funfetti Cake Batter Bars
- Blueberry Yogurt Cake
- Easy Strawberry Poke Cake
- Banana Upside Down Cake
- Blueberry Dump Cake
Strawberry Pound Cake
Equipment
Ingredients
- 4 ounces cream cheese , softened
- ¾ cup unsalted butter , softened
- 1¼ cups granulated sugar
- 3 eggs
- 1½ cups all-purpose flour
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ½ cup diced strawberries (fresh or frozen — see notes below)
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch loaf pan or bundt pan with non-stick cooking spray. Set aside.
- In a large bowl, beat cream cheese and butter using an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 3-4 minutes. Add in sugar, 1/2 cup at a time, until fully incorporated.
- Add in eggs and vanilla bean paste/extract, beat until combined, and then add in flour. Beat until smooth. Gently fold in strawberries.
- Pour mixture into prepared pan.
- Bake for 1 hour and 15-40 minutes, or until toothpick inserted into middle comes out clean. This cake takes a while to bake (mine took 1 hour 40 minutes). If top of pound cake starts to brown too quickly, loosely cover with aluminum foil to preventing burning. Let cool for 5 minutes in pan, then remove to a wire rack to cool completely.
Notes
- This pound cake take a while to bake. Oven times vary, so keep an eye on cake so it doesn't burn.
- I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
- I have only used fresh strawberries in this pound cake. However, frozen can be used.
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