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

Strawberry Cream Cheese Pound Cake

  • 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

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 1/2 cups butter (three sticks)
  • 8 ounces cream cheese
  • 2 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 6 eggs
  • 3 cups self-rising flour
  • 1 cup strawberry puree

For the glaze:

  • 3 cups powdered sugar
  • 1/4 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.

Keywords: strawberry cream cheese pound cake, strawberry pound cake, pound cake with strawberries