A Sweet Twist on Classic Pound Cake

The Strawberry Cheesecake Pound Cake is the perfect dessert for anyone who loves rich, creamy flavors balanced with fruity freshness. Originating from the traditional pound cake, this recipe adds cream cheese for extra moisture and tang, while fresh strawberries bring a natural sweetness that feels light and refreshing. Unlike plain pound cake, this version has a cheesecake-like texture and a burst of strawberry flavor in every bite, making it ideal for spring, summer, or special celebrations.

Why Cream Cheese Makes This Cake Special

Cream cheese is the secret ingredient that takes this cake to the next level. It adds richness, softness, and a slight tang that pairs beautifully with strawberries. Combined with butter and sour cream (or Greek yogurt), the result is a velvety crumb that stays moist for days. This makes the cake not only delicious when fresh out of the oven, but also perfect for storing and serving later at gatherings. Paired with a strawberry glaze, every slice feels indulgent yet refreshing.

Fresh Strawberries: The Flavor Star

Using fresh strawberries makes all the difference. The chopped berries baked into the batter release juices as they cook, adding flavor and natural color to the cake. Meanwhile, the strawberry glaze on top enhances both the taste and the look, giving the cake a bakery-style finish. Strawberries also bring antioxidants, vitamin C, and natural sweetness, making this dessert a little better-for-you than heavier cakes. Serve it with extra berries on top for a showstopping presentation.

Ingredients You’ll Need

Pound Cake Batter

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup sour cream or Greek yogurt
• 1 ½ cups fresh strawberries, chopped (plus extra whole berries for topping)

Strawberry Glaze

• 1 cup powdered sugar
• 2–3 tbsp strawberry puree (blend a few fresh strawberries)
• ½ tsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan (or round cake pan) to prevent sticking.

Step 2: Make the Batter

In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then mix in vanilla. In another bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients with sour cream, mixing just until smooth. Gently fold in chopped strawberries.

Step 3: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Cool the Cake

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Let it cool completely before glazing.

Step 5: Make the Glaze and Decorate

Mix powdered sugar, strawberry puree, and vanilla until smooth. Drizzle over the cooled cake, then garnish with whole fresh strawberries. Slice and enjoy!

Recipe Timing

• Prep Time: 15 minutes
• Bake Time: 60 minutes
• Cooling & Glazing: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings

Nutrition Information (Per Slice)

• Calories: 380
• Fat: 18g
• Carbohydrates: 50g
• Protein: 5g
• Sugar: 32g

Strawberry Cheesecake Pound Cake

Q1: Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them first to avoid excess liquid in the batter. Fresh strawberries give the best texture and flavor.

Q2: How do I keep the strawberries from sinking in the cake?

Toss the chopped strawberries in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed.

Q3: Can I make this cake ahead of time?

Absolutely! This cake stays moist for 3–4 days when stored in an airtight container. You can also bake it a day ahead and add the glaze just before serving.

Q4: What can I substitute for sour cream?

Greek yogurt works perfectly, adding a similar tang and keeping the cake moist.

Q5: Can this cake be frozen?

Yes. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.