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    Home » Recipes » Cakes

    Published: Feb 13, 2022 · Modified: Jul 14, 2022 by Pate Giltner 16 Comments

    Strawberry Cream Cheese Pound Cake

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    Jump to Recipe·Print Recipe

    This strawberry cream cheese pound cake is perfectly flavored with fresh strawberries (no artificial flavoring here!) and is moist and sweet like any good pound cake! It's then topped with a fresh strawberry and bourbon glaze that is to die for.

    Fresh strawberries and cream cheese make this cake flavorful, sweet, and slightly tangy. Top all that off with a strawberry bourbon glaze, and you have yourself a classic dessert!

    Strawberry pound bunt cake on a marble cake stand with pink strawberry glaze and surrounded by strawberries.

    Why you will love this recipe:

    Strawberry cakes are the best, especially when they are made with fresh strawberries. This pound cake is a little on the dense side, but try these Strawberry Cardamom Cupcakes if you want a light and fluffy strawberry cake.

    This pound cake with strawberries is made with cream cheese, making it extremely moist, a bit tangy, and totally delightful. But even though it's made with cream cheese and it's a pound cake, it's not overly dense. It has just a touch of baking powder, which gives the bunt cake a little additional rise and helps create a lighter crumb.

    Overhead shot of all the ingredients for strawberry pound cake.

    Key Ingredients:

    Self Rising Flour: a low-protein self-rising flour like White Lily or Weisenberger Mills gives this pound cake with strawberry glaze a tender crumb and a slight rise. White Lily and Weisenberger Mills flour are more similar to cake flour than it is regular all-purpose flour because of its low protein content. This kind of flour makes a lighter crumb, which is very beneficial in a denser cake like a pound cake. 

    Self-rising flour is beneficial too because it already has rising agents and salt blended into the flour. 

    Butter: butter provides flavor and structure to the cake; there is one stick of butter for each cup of flour, as is traditional for pound cakes.

    Cream Cheese: cream cheese adds moisture, texture, and a tangy flavor to the cake. This is a very moist crumb, and the cream cheese and a bit of buttermilk help give its moistness. 

    Strawberries: This is a strawberry pound cake, and puree from fresh strawberries is what gives this cake and glaze its strawberry flavor.  

    Eggs: eggs traditionally give these cakes their rise; there is enough air whipped into them to cause them to rise. This recipe also gets its rising help from the baking soda and powder in the flour. 

    Collage showing how to make strawberry pound cake.

    Step by step instructions:

    • Beat the butter and cream cheese until fully blended. 
    • Add in the sugar and beat until light and fluffy—about three minutes. Then add in the eggs, one at a time beating after each addition.
    • Add in the vanilla and almond extracts and lightly blend. 
    • Slowly add in the flour and beat on low until it's all been incorporated. 
    • Fold in the strawberry puree.
    • Add to a well-greased bunt mold (at least 10 cup capacity), and tap on the counter to remove any air bubbles. 
    • Bake for 1 hour and 15 - 20 minutes or until the topped is browned and a knife comes out clean. 
    • Make the glaze by combining the powdered sugar with the strawberry puree and adding one tablespoon bourbon. Whisk until no lumps remain. 
    Collage showing how to make strawberry pound cake.

    Tips for success:

    • To get your butter and cream cheese to room temp, place them into a bowl and microwave for 30 seconds. 
    • Beat the sugar into the cream cheese and butter until lots of air is incorporated. About three-plus minutes. 
    • Slowly add in the flour; it will go everywhere if you try to add it in all at once. 
    • Tap the bunt pan on the counter to get the air bubbles out of the batter. 
    • Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.
    Sliced strawberry pound cake on a marble cake stand with a daisy tucked under a slice.

    FAQ's:

    Can I use frozen strawberries?

    Yes! However, frozen fruit can have a higher water content, so I would strain out some of the extra liquid.

    How is the recipe best stored?

    This cake will keep for up to three days in an air-tight container.

    Can I use all-purpose flour?

    Yes, the cake will be denser, and you will need to add 1 ½ teaspoons of baking powder and ¼ teaspoon salt for each cup of flour.

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    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Strawberry pound bunt cake on a marble cake stand with pink strawberry glaze and surrounded by strawberries.

    Strawberry Cream Cheese Pound Cake

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: Pate Giltner
    • Prep Time: 15 minutes
    • Cook Time: 1 hour 20 minutes
    • Total Time: 1 hour 35 minutes
    • Yield: 1 bunt cake 1x
    • Category: pound cake
    • Method: baking
    • Cuisine: southern
    Print Recipe
    Pin Recipe

    Description

    This strawberry cream cheese pound cake is perfectly flavored with fresh strawberries (no artificial flavoring here!) and moist and sweet like any good pound cake! It then topped with a fresh strawberry and bourbon glaze is to die for.


    Ingredients

    Units Scale

    For the Cake:

    • 1 ½ cups butter (three sticks)
    • 8 ounces cream cheese
    • 2 ½ cups sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon almond extract
    • 6 eggs
    • 3 cups self-rising flour
    • 1 cup strawberry puree

    For the glaze:

    • 3 cups powdered sugar
    • ¼ cup strawberry puree
    • 1 tablespoon bourbon

    Instructions

    1. Allow the butter and cream cheese to come to room temperature and preheat the oven to 325 degrees.
    2. Beat the butter and cream cheese until fully blended.
    3. Add in the sugar and beat until light and fluffy—about three minutes.
    4. Add in the eggs, one at a time beating after each addition.
    5. Add in the vanilla and almond extracts and lightly blend.
    6. Slowly add in the flour and beat on low until it's all been incorporated.
    7. Fold in the strawberry puree.
    8. Add to a well-greased bunt mold (at least 10 cup capacity), and tap on the counter to remove any air bubbles.
    9. Bake for 1 hour and 15 - 20 minutes or until the topped is browned and a knife comes out clean.
    10. Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.
    11. Make the glaze by whisking the powdered sugar with the strawberry puree and bourbon. Stir until no lumps remain.

    Notes

    • To get your butter and cream cheese to room temp, place them into a bowl and microwave for 30 seconds. 
    • Beat the sugar into the cream cheese and butter until lots of air is incorporated. About three-plus minutes. 
    • Slowly add in the flour; it will go everywhere if you try to add it in all at once. 
    • Tap the bunt pan on the counter to get the air bubbles out of the batter. 
    • Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Elizabeth says

      February 13, 2022 at 3:17 pm

      This was amazing! So fresh tasting!

      Reply
    2. Terri says

      March 17, 2022 at 7:41 pm

      This was so perfect!! Our family loved it and the strawberry flsvors were amazing!

      Reply
    3. Mary says

      March 19, 2022 at 10:54 pm

      This southern pound
      Cake is really awesome..
      Strawberry flavor
      Makes the cake good
      For hot summer days.
      Anytime for that
      Matter.. Its delicious.
      Everyone. Loves. This
      Cake.. Sorry.. I. Don't
      Have. Internet..
      So. Glad. I. Found this
      Awesome strawberry
      Pound cake ! ♥️♥️

      Reply
      • Pate Giltner says

        March 19, 2022 at 11:09 pm

        I’m so glad you liked!! Thanks so much, it’s my favorite summer cake too!

        Reply
    4. Roy W says

      April 19, 2022 at 10:17 pm

      I baked this cake and it was so good. I shared it it Facebook and it was a hit. My daughter took half of it to work for coworkers, it was a slam. Easy to make. Hard to resist.

      Reply
      • Pate Giltner says

        April 19, 2022 at 11:18 pm

        I’m so glad you and your daughter liked it!!!

        Reply
    5. Glenda says

      May 07, 2022 at 4:50 pm

      I'm serving the cake tomorrow and can't wait to try it. Does it need to be stored in the refrigerator?

      Reply
      • Pate Giltner says

        May 07, 2022 at 5:00 pm

        I’m so glad!! Store it unglazed in an air tight container and then make the glaze before serving! Have fun!

        Reply
    6. Dan says

      August 16, 2022 at 9:44 pm

      Can this be made with blueberries instead of strawberries?

      Reply
      • Pate Giltner says

        August 17, 2022 at 11:12 am

        I would follow this pound cake recipe and swap the blackberries for blueberries; they have a more similar water content 🙂 https://thegandmkitchen.com/the-best-blackberry-pound-cake/

        Reply
    7. Donna says

      September 30, 2022 at 7:19 pm

      For the strawberry purée do I just process the berries or add lemon juice and sugar?

      Reply
      • Pate Giltner says

        October 01, 2022 at 1:40 pm

        Just process the strawberries, all the sugar you need is in the cake.

        Reply
    8. Joanne says

      January 30, 2024 at 8:23 am

      Can you use sifted cake flour in this recipe?

      Reply
      • Pate Giltner says

        February 02, 2024 at 1:36 pm

        Hi! Yes you can, you might need to add a small amount of additional flour, so if your batter is thin add a few more tablespoons.

        Reply
    9. Tiffany says

      February 07, 2025 at 4:49 pm

      Yeesssss ma'am. My husband doesn't normally do any kind of cake. But man, he tried to take it from the kitchen right after I took it out of the oven.

      Reply
      • Pate Giltner says

        February 10, 2025 at 12:52 pm

        Im so glad you both liked it!!

        Reply

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi! I'm Pate, the blogger, recipe developer, and photographer behind The G&M Kitchen!

    Raised in the heart of Kentucky, I come from a long line of passionate cooks and bakers. The kitchen was always the heart of our home, where we transformed vegetables into delightful dishes and crafted pies and cakes that emerged from the oven. This tradition of coming together through food and cooking inspired the name of my blog, The G&M Kitchen – 'G' for my father's family, the Giltners, and 'M' for my mother's family, the Millers.

    I also believe if a recipe is missing something, it's probably bourbon.

    Learn more about me →

    Hello and welcome!

    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

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    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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