This strawberry cream cheese pound cake is rich, buttery, and filled with a natural strawberry swirl. The cream cheese keeps the crumb soft, while the homemade strawberry puree adds bright flavor and beautiful color. It’s an impressive cake that’s surprisingly easy to make, perfect for gatherings or an everyday sweet treat.

Why You’ll Love It

This pound cake blends a creamy base with a fresh strawberry swirl, giving you a tender, moist texture in every slice. The batter comes together easily, the swirl is simple to create, and the finished cake looks bakery-beautiful with a smooth glaze on top.

What You’ll Need (Ingredients)

Cake Ingredients

Fresh strawberries + sugar — cooked down into a thick puree for the swirl.
Butter, softened — gives the cake its classic rich pound-cake texture.
Cream cheese, softened — keeps the crumb tender and moist.
Granulated sugar — sweetens the batter.
Vanilla extract & lemon extract — add warm and bright flavor.
Eggs, room temperature — provide structure and richness.
Whole milk, room temperature — adds moisture.
All-purpose flour — the base of the cake.
Baking soda — helps the cake rise gently.
Salt — balances sweetness.
Strawberry extract (optional) — boosts strawberry flavor.
Red gel coloring (optional) — enhances the swirl’s color.

Glaze Ingredients

Cream cheese, softened — makes the glaze creamy and smooth.
Powdered sugar — sweetens and thickens the glaze.
Milk — adjusts consistency.
Vanilla extract & optional strawberry extract — flavor the glaze.
Pinch of salt — balances sweetness.

Tools for This Recipe

Mixing bowls
Whisk
Spatula
Baking pan (10-cup bundt pan)
Parchment paper (optional)
Knife

How to Make It (Step-by-Step)

Step Block 1 — Prep & Batter

Make the strawberry puree by simmering strawberries and sugar until thick; let cool.
Preheat oven and prepare a bundt pan.
Cream butter, cream cheese, and sugar until fluffy.
Add extracts.
Blend eggs and milk together.
Whisk flour, baking soda, and salt in another bowl.
Alternate adding dry ingredients and egg-milk mixture into the creamed base.
Remove a portion of batter, mix with the cooled strawberry puree and optional coloring.
Fold the strawberry mixture into the main batter to create swirls.

Step Block 2 — Bake & Cool

Spoon batter into the prepared pan and smooth the top.
Bake until golden and a toothpick comes out clean.
Let the cake cool in the pan briefly, then transfer to a rack.
Cool completely before glazing.
Slice once the glaze has set.

Helpful Tips

Fully soften butter and cream cheese to avoid lumps.
Reduce the strawberry puree until thick so it doesn’t thin out the batter.
Fold gently to maintain the swirl pattern.
Bake low and slow for a moist pound-cake texture.
Allow the cake to cool completely before glazing to prevent melting.

Substitutions & Variations

Replace fresh strawberries with thawed frozen ones (drained well).
Add lemon zest for a citrus twist.
Skip the coloring for a natural look.
Make a simple vanilla glaze if you don’t want strawberry flavor in the topping.
Bake in loaf pans instead of a bundt pan (adjust time).

What to Serve With It

Pair this pound cake with coffee, tea, berry drinks, or fresh fruit. It’s great for brunch, dessert spreads, or gifting.

Leftovers & Storage

Room temperature: Store airtight up to 3 days.
Fridge: Keeps up to 1 week.
Freezer: Wrap well and freeze up to 3 months; thaw in the fridge.

FAQs

Q: Can I use frozen strawberries for the puree?
Yes — thaw fully and drain extra liquid before cooking.

Q: Why is my swirl light?
The puree may not have reduced enough; simmer longer next time.

Q: Can I skip the glaze?
Yes — the cake is moist on its own.

Q: Can I use a different pan?
You can bake in two loaf pans; reduce baking time as needed.

Q: Do I need strawberry extract?
No — it simply enhances flavor.

Conclusion

This strawberry cream cheese pound cake combines rich, buttery texture with a bright strawberry swirl for a cake that feels both comforting and special. It’s a wonderful bake for celebrations, gatherings, or a sweet weekend treat. Enjoy each slice!

Full Recipe