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A golden-brown Strawberry Cream Cheese Pound Cake with pink glaze and fresh strawberry slices on a white cake stand.
Maryam

Strawberry Cream Cheese Pound Cake

This tender, moist pound cake is infused with the delightful tang of cream cheese, studded with fresh strawberries, and boasts a vibrant strawberry swirl throughout. Finished with a luscious cream cheese glaze, it's a perfect treat for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Swirl
  • 1 cup fresh strawberries chopped
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp cold water
For the Pound Cake
  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk room temperature
  • 1 cup fresh strawberries finely diced
For the Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1/2 tsp vanilla extract
  • 1-2 tbsp whole milk

Equipment

  • 9x5 inch Loaf Pan
  • Stand mixer or hand mixer
  • Large Mixing Bowl
  • Medium mixing bowl
  • Small saucepan
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire Rack

Method
 

Prepare the Strawberry Swirl
  1. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries soften and release their juices, about 5-7 minutes.
  2. Stir in the cornstarch slurry. Continue cooking and stirring until the mixture thickens to a jam-like consistency, about 1-2 minutes. Remove from heat and let cool completely.
Prepare the Pound Cake Batter
  1. Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and softened cream cheese on medium speed until light and fluffy, about 3-4 minutes.
  4. Gradually add the granulated sugar, beating until well combined and fluffy, about another 3 minutes, scraping down the sides of the bowl as needed.
  5. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
  6. With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  7. Gently fold in the finely diced fresh strawberries with a rubber spatula.
Assemble and Bake the Pound Cake
  1. Pour about two-thirds of the pound cake batter into the prepared loaf pan, spreading evenly.
  2. Dollop spoonfuls of the cooled strawberry swirl over the batter. Gently swirl with a knife or skewer, being careful not to overmix it into the batter.
  3. Carefully spoon the remaining one-third of the batter over the strawberry swirl.
  4. Bake for 70-90 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 20-30 minutes of baking.
  5. Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes.
  6. Carefully invert the cake onto the wire rack to cool completely before glazing.
Prepare the Cream Cheese Glaze
  1. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
  2. Gradually add the sifted powdered sugar, beating until smooth.
  3. Stir in the vanilla extract.
  4. Add milk 1 tablespoon at a time until the glaze reaches your desired consistency for drizzling.
  5. Once the pound cake is completely cool, drizzle the cream cheese glaze generously over the top. Let the glaze set slightly before slicing and serving.

Notes

For best results, ensure all cold ingredients (butter, cream cheese, eggs, milk) are at room temperature. This helps create a smooth, emulsified batter and a tender crumb.
This pound cake can be stored at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
The strawberry swirl can be made ahead of time and stored in the refrigerator for up to 3 days.