For the Cake:<\/h2>\n\n- 1\/2 cup (1 stick) unsalted butter, softened<\/li>\n
- 8 oz cream cheese, softened<\/li>\n
- 1 1\/2 cups granulated sugar<\/li>\n
- 3 large eggs<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 1\/2 teaspoon baking powder<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1 teaspoon vanilla extract<\/li>\n
- 1\/2 cup milk<\/li>\n
- 1 cup fresh strawberries (chopped)<\/li>\n<\/ul>\n
For the Glaze:<\/h2>\n\n- 1 cup powdered sugar<\/li>\n
- 2\u20133 tablespoons milk<\/li>\n
- 1\/2 teaspoon vanilla extract<\/li>\n
- 2 tablespoons finely chopped strawberries<\/li>\n<\/ul>\n
PREPARATION<\/h1>\nStep 1: Preheat Oven<\/h2>\n
Preheat oven to\u00a0325\u00b0F (163\u00b0C)<\/strong>. Grease and line a loaf pan.<\/p>\nStep 2: Cream Butter and Cream Cheese<\/h2>\n
Beat butter and cream cheese together until smooth and fluffy.<\/p>\n
Step 3: Add Sugar and Eggs<\/h2>\n
Add sugar and beat until light. Add eggs one at a time, mixing well after each addition.<\/p>\n
Step 4: Mix Dry Ingredients<\/h2>\n
In a separate bowl, whisk flour, baking powder, and salt.<\/p>\n
Step 5: Combine Batter<\/h2>\n
Gradually add dry ingredients alternating with milk. Stir in vanilla extract.<\/p>\n
Step 6: Fold in Strawberries<\/h2>\n
Gently fold in chopped strawberries, being careful not to overmix.<\/p>\n
Step 7: Bake<\/h2>\n
Pour batter into prepared pan and bake for\u00a060\u201370 minutes<\/strong>, or until a toothpick inserted comes out clean.<\/p>\nStep 8: Cool<\/h2>\n
Let cake cool in pan for 15 minutes, then transfer to a rack.<\/p>\n
Step 9: Prepare Glaze<\/h2>\n
Mix powdered sugar, milk, vanilla, and chopped strawberries until smooth.<\/p>\n
Step 10: Glaze Cake<\/h2>\n
Drizzle glaze over completely cooled cake.<\/p>\n
VARIATION<\/h1>\n\n- Use frozen strawberries (thawed and drained)<\/li>\n
- Add lemon zest for a citrus twist<\/li>\n
- Swap strawberries for blueberries or raspberries<\/li>\n
- Add white chocolate chips<\/li>\n
- Make it in a bundt pan for a decorative look<\/li>\n<\/ul>\n
COOKING NOTE<\/h1>\n
Toss strawberries lightly in flour before adding to the batter to prevent them from sinking.<\/p>\n
SERVING SUGGESTIONS<\/h1>\n\n- Serve with fresh strawberries<\/li>\n
- Pair with whipped cream<\/li>\n
- Enjoy with coffee or tea<\/li>\n
- Add a scoop of vanilla ice cream<\/li>\n<\/ul>\n
TIPS<\/h1>\n\n- Use room temperature ingredients<\/li>\n
- Do not overmix the batter<\/li>\n
- Check doneness with a toothpick<\/li>\n
- Let cake cool before glazing<\/li>\n
- Store in airtight container for freshness<\/li>\n<\/ul>\n
PREP TIME<\/h1>\n
20 minutes<\/p>\n
COOKING TIME<\/h1>\n
65 minutes<\/p>\n
TOTAL TIME<\/h1>\n
1 hour 25 minutes<\/p>\n
NUTRITIONAL INFORMATION (per slice)<\/h1>\n
Calories: 390 kcal
\nProtein: 5 g
\nSodium: 180 mg
\nCarbohydrates: 48 g
\nFat: 20 g<\/p>\n
FAQS<\/h1>\nCan I use frozen strawberries?<\/h3>\n
Yes, just thaw and drain them well.<\/p>\n
How do I keep the cake moist?<\/h3>\n
Do not overbake and store properly.<\/p>\n
Can I freeze this cake?<\/h3>\n
Yes, freeze without glaze for up to 2 months.<\/p>\n
Why add cream cheese?<\/h3>\n
It adds richness, moisture, and slight tang.<\/p>\n
Can I make it ahead?<\/h3>\n
Yes, it tastes even better the next day.<\/p>\n
CONCLUSION<\/h1>\n
Strawberry Cream Cheese Pound Cake is a perfect combination of rich, buttery texture and fresh fruity flavor. With its moist crumb and creamy glaze, it\u2019s a dessert that feels both comforting and indulgent.<\/p>\n
Easy to make and beautiful to serve, this cake is ideal for any occasion and sure to become a favorite in your baking collection.<\/p>\n
\n\n![\"Strawberry](\"https:\/\/recipesamys.com\/wp-content\/uploads\/2026\/04\/twizox_httpss.mj_.runLMdyRTDkdgU_picture_Link_Capture_the_esse_d68420f2-2765-4d77-9090-ac3b5770a43f_3-150x150.webp\")
<\/div>\nStrawberry Cream Cheese Pound Cake \u2013 Moist, Rich & Buttery Homemade Dessert<\/h2>\n\n\n
For the Glaze:<\/h2>\n\n- 1 cup powdered sugar<\/li>\n
- 2\u20133 tablespoons milk<\/li>\n
- 1\/2 teaspoon vanilla extract<\/li>\n
- 2 tablespoons finely chopped strawberries<\/li>\n<\/ul>\n
PREPARATION<\/h1>\nStep 1: Preheat Oven<\/h2>\n
Preheat oven to\u00a0325\u00b0F (163\u00b0C)<\/strong>. Grease and line a loaf pan.<\/p>\nStep 2: Cream Butter and Cream Cheese<\/h2>\n
Beat butter and cream cheese together until smooth and fluffy.<\/p>\n
Step 3: Add Sugar and Eggs<\/h2>\n
Add sugar and beat until light. Add eggs one at a time, mixing well after each addition.<\/p>\n
Step 4: Mix Dry Ingredients<\/h2>\n
In a separate bowl, whisk flour, baking powder, and salt.<\/p>\n
Step 5: Combine Batter<\/h2>\n
Gradually add dry ingredients alternating with milk. Stir in vanilla extract.<\/p>\n
Step 6: Fold in Strawberries<\/h2>\n
Gently fold in chopped strawberries, being careful not to overmix.<\/p>\n
Step 7: Bake<\/h2>\n
Pour batter into prepared pan and bake for\u00a060\u201370 minutes<\/strong>, or until a toothpick inserted comes out clean.<\/p>\nStep 8: Cool<\/h2>\n
Let cake cool in pan for 15 minutes, then transfer to a rack.<\/p>\n
Step 9: Prepare Glaze<\/h2>\n
Mix powdered sugar, milk, vanilla, and chopped strawberries until smooth.<\/p>\n
Step 10: Glaze Cake<\/h2>\n
Drizzle glaze over completely cooled cake.<\/p>\n
VARIATION<\/h1>\n\n- Use frozen strawberries (thawed and drained)<\/li>\n
- Add lemon zest for a citrus twist<\/li>\n
- Swap strawberries for blueberries or raspberries<\/li>\n
- Add white chocolate chips<\/li>\n
- Make it in a bundt pan for a decorative look<\/li>\n<\/ul>\n
COOKING NOTE<\/h1>\n
Toss strawberries lightly in flour before adding to the batter to prevent them from sinking.<\/p>\n
SERVING SUGGESTIONS<\/h1>\n\n- Serve with fresh strawberries<\/li>\n
- Pair with whipped cream<\/li>\n
- Enjoy with coffee or tea<\/li>\n
- Add a scoop of vanilla ice cream<\/li>\n<\/ul>\n
TIPS<\/h1>\n\n- Use room temperature ingredients<\/li>\n
- Do not overmix the batter<\/li>\n
- Check doneness with a toothpick<\/li>\n
- Let cake cool before glazing<\/li>\n
- Store in airtight container for freshness<\/li>\n<\/ul>\n
PREP TIME<\/h1>\n
20 minutes<\/p>\n
COOKING TIME<\/h1>\n
65 minutes<\/p>\n
TOTAL TIME<\/h1>\n
1 hour 25 minutes<\/p>\n
NUTRITIONAL INFORMATION (per slice)<\/h1>\n
Calories: 390 kcal
\nProtein: 5 g
\nSodium: 180 mg
\nCarbohydrates: 48 g
\nFat: 20 g<\/p>\n
FAQS<\/h1>\nCan I use frozen strawberries?<\/h3>\n
Yes, just thaw and drain them well.<\/p>\n
How do I keep the cake moist?<\/h3>\n
Do not overbake and store properly.<\/p>\n
Can I freeze this cake?<\/h3>\n
Yes, freeze without glaze for up to 2 months.<\/p>\n
Why add cream cheese?<\/h3>\n
It adds richness, moisture, and slight tang.<\/p>\n
Can I make it ahead?<\/h3>\n
Yes, it tastes even better the next day.<\/p>\n
CONCLUSION<\/h1>\n
Strawberry Cream Cheese Pound Cake is a perfect combination of rich, buttery texture and fresh fruity flavor. With its moist crumb and creamy glaze, it\u2019s a dessert that feels both comforting and indulgent.<\/p>\n
Easy to make and beautiful to serve, this cake is ideal for any occasion and sure to become a favorite in your baking collection.<\/p>\n
\n\n<\/div>\nStrawberry Cream Cheese Pound Cake \u2013 Moist, Rich & Buttery Homemade Dessert<\/h2>\n\n\n
PREPARATION<\/h1>\nStep 1: Preheat Oven<\/h2>\n
Preheat oven to\u00a0325\u00b0F (163\u00b0C)<\/strong>. Grease and line a loaf pan.<\/p>\n Beat butter and cream cheese together until smooth and fluffy.<\/p>\n Add sugar and beat until light. Add eggs one at a time, mixing well after each addition.<\/p>\n In a separate bowl, whisk flour, baking powder, and salt.<\/p>\n Gradually add dry ingredients alternating with milk. Stir in vanilla extract.<\/p>\n Gently fold in chopped strawberries, being careful not to overmix.<\/p>\n Pour batter into prepared pan and bake for\u00a060\u201370 minutes<\/strong>, or until a toothpick inserted comes out clean.<\/p>\n Let cake cool in pan for 15 minutes, then transfer to a rack.<\/p>\n Mix powdered sugar, milk, vanilla, and chopped strawberries until smooth.<\/p>\n Drizzle glaze over completely cooled cake.<\/p>\n Toss strawberries lightly in flour before adding to the batter to prevent them from sinking.<\/p>\n 20 minutes<\/p>\n 65 minutes<\/p>\n 1 hour 25 minutes<\/p>\n Calories: 390 kcal Yes, just thaw and drain them well.<\/p>\n Do not overbake and store properly.<\/p>\n Yes, freeze without glaze for up to 2 months.<\/p>\n It adds richness, moisture, and slight tang.<\/p>\n Yes, it tastes even better the next day.<\/p>\n Strawberry Cream Cheese Pound Cake is a perfect combination of rich, buttery texture and fresh fruity flavor. With its moist crumb and creamy glaze, it\u2019s a dessert that feels both comforting and indulgent.<\/p>\n Easy to make and beautiful to serve, this cake is ideal for any occasion and sure to become a favorite in your baking collection.<\/p>\nStep 2: Cream Butter and Cream Cheese<\/h2>\n
Step 3: Add Sugar and Eggs<\/h2>\n
Step 4: Mix Dry Ingredients<\/h2>\n
Step 5: Combine Batter<\/h2>\n
Step 6: Fold in Strawberries<\/h2>\n
Step 7: Bake<\/h2>\n
Step 8: Cool<\/h2>\n
Step 9: Prepare Glaze<\/h2>\n
Step 10: Glaze Cake<\/h2>\n
VARIATION<\/h1>\n
\n
COOKING NOTE<\/h1>\n
SERVING SUGGESTIONS<\/h1>\n
\n
TIPS<\/h1>\n
\n
PREP TIME<\/h1>\n
COOKING TIME<\/h1>\n
TOTAL TIME<\/h1>\n
NUTRITIONAL INFORMATION (per slice)<\/h1>\n
\nProtein: 5 g
\nSodium: 180 mg
\nCarbohydrates: 48 g
\nFat: 20 g<\/p>\nFAQS<\/h1>\n
Can I use frozen strawberries?<\/h3>\n
How do I keep the cake moist?<\/h3>\n
Can I freeze this cake?<\/h3>\n
Why add cream cheese?<\/h3>\n
Can I make it ahead?<\/h3>\n
CONCLUSION<\/h1>\n
<\/div>\nStrawberry Cream Cheese Pound Cake \u2013 Moist, Rich & Buttery Homemade Dessert<\/h2>\n
\n