Strawberry Cream Cheese Pound Cake
This Strawberry Cream Cheese Pound Cake features a dense, tender crumb, bright lemon, and fresh berries. Baked in a 10-inch Bundt pan and finished with a smooth strawberry glaze.
Equipment
- 10-inch bunt pan
- hand held or stand mixer
- Blender
Ingredients
Cake
- 1 8 oz. package regular cream cheese soften
- 1 1/2 cups unsalted butter soften
- 1/4 tsp. salt
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all purpose flour
- 2 tsp. pure vanilla extract
- 1/2 tbsp. lemon zest
- 2 tbsp. fresh lemon juice
- 1 cup fresh strawberries diced
Strawberry glaze
- 1/4 cup trimmed strawberries
- 1 cup confectioners’ sugar
Instructions
Cake
- Heat the oven to 325°F. Give the oven time to reach a steady temperature before the filled pan goes in.
- Coat a 10-inch Bundt pan with nonstick butter spray, then dust every ridge with flour and tap out the excess. A thin, even coating prevents bare spots where the cake can grab.
- Beat the softened butter, salt, and cream cheese in a large bowl with a hand-held or stand mixer until fully smooth, then beat in the sugar until fluffy. The mixture should look pale and noticeably lighter, with no cream cheese lumps.
- Beat in the room-temperature eggs, then mix in the vanilla, lemon zest, and lemon juice. Stop once the batter looks unified and glossy rather than separated.
- Mix in the flour, then gently fold in the diced strawberries that have been tossed with a light coating of flour. Use broad folds so the berries stay distinct and the batter does not turn muddy pink.
- Scrape the batter into the prepared pan and bake for 1 hour and 25 minutes, rotating the pan a couple of times during baking and checking after 1 hour. The edges should be deep golden and the center should release a clean toothpick when fully baked.
- Leave the cake in the pan for 5 minutes, then invert it onto a plate or cake stand and let it cool completely. The brief rest firms the cake enough for a cleaner release.
Strawberry glaze
- Blend the trimmed strawberries in a small blender until completely smooth. The purée should have no noticeable pieces that could make the glaze uneven.
- Whisk the strawberry purée with the confectioners’ sugar in a medium bowl. Keep whisking until the glaze is smooth and thick enough to fall in slow ribbons.
- Pour the glaze over the cooled cake and allow it to run down the sides. Let it stand for 30 to 45 minutes so the surface sets before slicing.
Notes
Ingredient tip: Set the cream cheese, butter, and eggs out before starting so they blend into a pale, airy batter without extra mixing.
Texture tip: Pat washed strawberries completely dry before dicing them, because surface water can loosen the batter and leave pink streaks around the fruit.
Troubleshooting: To prevent berries from sinking, dry them thoroughly, dice them, and toss them lightly in flour before folding with a spatula just until dispersed.
Storage: Keep the fully cooled cake covered so the cut surface stays moist. Refrigerate leftover glazed cake in an airtight container, especially when the room is warm, and let slices lose their chill before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.