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Strawberry Pound Cake

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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!

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! #poundcake #strawberrypoundcake

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 strawberry 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 strawberry 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 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! #poundcake #strawberrypoundcake

Strawberry Pound Cake Ingredients 

I made this strawberry pound cake with cream cheese for added richness and flavor. I think you’re going to love it just as much as I do! 

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 with strawberries 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:

  1. Beat together the cream cheese and butter until light and fluffy. Then, add in the sugar. 
  2. Add in the eggs and vanilla, followed by the flour. Gently fold in the diced strawberries. 
  3. Turn the mixture into a greased 9-inch loaf pan and bake. 

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! #poundcake #strawberrypoundcake

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.

If using frozen, chop them up (if needed) and use straight from the bag. You don’t need to thaw them beforehand, but you will need to increase the pound cake’s bake time. 

Can I Use Other Berries? 

I don’t see why not! I imagine blueberries, raspberries, blackberries, or another favorite berry would all work well in this pound cake recipe. 

Can the Cream Cheese Be Substituted? 

To my knowledge, no. You must make this strawberry pound cake with cream cheese. Use full-fat cream cheese that comes in a brick, not the spreadable kind sold in a tub! 

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! #poundcake #strawberrypoundcake

Tips for the Best 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 strawberry dessert recipes? I’ve got you covered!

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!
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Strawberry Pound Cake

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!
Course Dessert
Cuisine American
Keyword cake, pound cake, strawberry pound cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 192kcal

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.

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 25mg | Potassium: 62mg | Fiber: 1g | Sugar: 8g | Vitamin A: 266IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!
 

By Gayle |

Comments

      • Lynda says

        I am confused as to the amt of cream cheese because of the way it's typed. Is it 1/2 of 4oz or is it 1 240z of cream cheese. One seems too little and the other too much. Please,clarify to. shaesnana@gmail.com. thanks

      • Gayle says

        Sorry about that, Lynda! I've updated the instructions. It should be 4 ounces of cream cheese (or 1/2 of an 8 ounce package). Thanks for stopping by and hope you enjoy!

  3. Kelly - Life Made Sweeter says

    Love this pound cake, Gayle! I used to and still secretly do adore the Sara Lee frozen pound cakes too:) Yours looks SO MUCH better though :) Love the strawberries and cream cheese combo! It sounds incredible!
    Reply

    • Gayle says

      Sara Lee pound cakes are so good, Kelly! Glad I'm not the only one that likes frozen kind! :) Thanks for the kind words!
      Reply

    • Gayle says

      This pound cake is SO good, Rachelle! I had to send the rest of it to work with my husband because I would've devoured the entire loaf in a day!
      Reply

      • Gayle says

        I would test it at 1 hour, 10 minutes and if needed, go up to 1 hour, 30 min, as listed in the instructions. Every oven is different, so just depends on yours, which is why the time range is listed. Hope you like it!

  7. mira says

    Love homemade pound cake (and store bought, too ) :)! This looks so good Gayle! Love the addition of fresh strawberries! Great pictures :)
    Reply

  11. Cyndi - My Kitchen Craze says

    I've never made pound cake either Gayle, so I'll let you off the hook this time, hehe. This cake looks delicious and I could eat like 4 slices with my coffee right now! Yum!! Pinning and I hope you have a wonderful weekend friend! :)
    Reply

    • Gayle says

      Ok glad I'm not the only one, Cyndi! I've actually made it a lot, just have never shared one here! :) Thanks for the kind words and pin, friend!
      Reply

  17. Ashley says

    Oh I definitely love pound cake too! I used to make this almond one all the time ... so good! Love this strawberry version! Perfect for this time of the year!
    Reply

    • Gayle says

      Thanks, Ashley! I love using almond extract in sugar cookies but have never tried that in pound cake before! I'll have to do that next time!
      Reply

  23. Harriet Emily says

    This looks like such a moist, melt-in-your-mouth pound cake! I love the addition of strawberries too, I definitely need to start adding more fruit into my cake mixes. Thank you for the great recipe and inspiration Gayle!
    Reply

  26. Helen @ Scrummy Lane says

    Shall I forgive you for not sharing this sooner? Hmmmm ... oh OK then! Better late than never! Looks soooo good, Gayle! I love the idea of all that cream cheese in there. Does it taste cheesecake-y at all? Sounds and looks delicious, in any case! :-)
    Reply

    • Gayle says

      Thanks, Helen! It actually doesn't take like a cheesecake at all. The cream cheese keeps it moist and the vanilla and strawberries give it such a great flavor!
      Reply

  33. Thressia says

    This is a great recipe. I have made it twice in the last week. Thank you so much for sharing, I am now sharing it with my family . Thanks again.
    Reply

    • Gayle says

      Thank you so much for the kind words and for stopping by Thressia! I'm so glad you enjoyed this pound cake...it's a favorite of mine, too!
      Reply

    • Gayle says

      Hi Mary! You need to click on 'my recipes' in the recipe card and then sign up or log in to save recipes and then access. Hope that helps!
      Reply

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