Introduction

This Strawberry Cream Cheese Pound Cake is a moist, buttery treat swirled with fresh strawberry puree and topped with a luscious cream cheese glaze. Perfect for spring and summer, it’s a delightful way to enjoy the flavors of ripe strawberries in a classic pound cake.

Two slices of swirled pink and yellow cake are placed side by side on a white plate. The cake has a moist texture with a pink swirl pattern running through the yellow base, and a thin layer of white icing around the edge. In the background, fresh red strawberries and additional cake slices on a white plate are slightly out of focus, resting on a white marbled surface. To the left of the plate, a white vintage-style container with black text and a rooster design is partially visible, along with one whole strawberry next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb strawberries (washed and hulled)
½ cup sugar

8 oz cream cheese (room temperature)
1½ cups salted butter (3 sticks, room temperature)

3 cups granulated sugar
1 tablespoon vanilla extract

½ teaspoon lemon extract
6 eggs (room temperature)
⅓ cup whole milk (room temperature)

3 cups all-purpose flour (spoon and level into measuring cup)
½ teaspoon salt
½ teaspoon baking soda

1-2 tablespoons strawberry extract
25 drops liquid red food coloring (can use more or less)
4 oz cream cheese, room temperature (for glaze)

3 cups powdered sugar, sifted (for glaze)
3-4 tablespoons whole milk (for glaze)
½ teaspoon vanilla extract (for glaze)

½ teaspoon strawberry extract (for glaze)
⅛ teaspoon salt (for glaze)

Instructions

Step 1: To make the strawberry puree, blend the strawberries until smooth. In a small saucepan, combine the puree with ½ cup sugar and simmer over low heat until reduced to a heaping ½ cup, stirring frequently. Remove from heat and let cool.

Step 2: Preheat the oven to 325°F. Grease a 10-cup bundt pan with shortening and lightly coat it with flour. Set aside.
Step 3: In a large mixing bowl, beat the butter and 8 oz cream cheese together for 1–2 minutes until fluffy.
Step 4: Add 1 cup of the granulated sugar to the bowl and mix on low speed while setting a timer for 3 minutes. Then gradually add the remaining sugar and continue mixing until the full 3 minutes have passed.

Step 5: Mix in vanilla extract and lemon extract, then set the mixture aside.
Step 6: In a small bowl, whisk together the eggs and whole milk.
Step 7: In a separate medium bowl, whisk together flour, baking soda, and salt.

Step 8: Gradually add the dry ingredients to the butter mixture, alternating with the egg mixture. Mix well after each addition, scraping the sides of the bowl. The batter should become fluffy and whipped.
Step 9: Remove 2 cups of batter and place it into a small bowl. Add the cooled strawberry puree, strawberry extract, and red food coloring. Gently fold the strawberry mixture back into the remaining batter a few times to create swirls—avoid stirring too much to keep the colors distinct.
Step 10: Spoon the batter into the prepared bundt pan and tap the pan on the counter to release any air bubbles.

Step 11: Bake on the middle rack for 1 hour and 15–20 minutes, or until a cake tester inserted in the center comes out clean or with moist crumbs attached.
Step 12: Remove the cake from the oven and cool in the pan for 15–20 minutes. Then invert onto a wire rack and cool completely before glazing.
Step 13: To make the glaze, beat the cream cheese and powdered sugar together until crumbly. Gradually add milk until the glaze is silky and pourable. Stir in vanilla extract, strawberry extract, and salt.

Step 14: Drizzle or pour the glaze over the cooled cake and allow it to set before slicing. The glaze will form a soft, thin layer on top with a creamy underside.

Tips & Variations

Use fresh, ripe strawberries for the best natural flavor in the puree.
If you prefer a more intense strawberry flavor, increase the strawberry extract slightly or add finely chopped strawberries to the batter.

For a dairy-free version, substitute butter and cream cheese with non-dairy alternatives, but results may vary.
Try adding a handful of chopped nuts or white chocolate chips to the batter for extra texture and flavor.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring the cake to room temperature before serving for the best texture. The cream cheese glaze may soften if left out for too long, so keep the cake covered to maintain freshness.

How to Serve

A single slice of pink and cream swirled cake with a thin white frosting layer covers the curved side, resting on a white square plate. The cake has a soft, spongy texture with visible swirls of light pink and pale yellow. Beside the cake on the plate, there are three fresh red strawberries, one cut in half showing its juicy interior. The plate is set on a wooden surface with more strawberries scattered around. In the background, there is a whole swirl cake with white frosting draped over it on another white plate along with more strawberries and a white ceramic container with a black label featuring a rooster illustration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, frozen strawberries can be used, but make sure to thaw and drain excess liquid before blending to avoid a watery puree.

How do I know when the cake is fully baked?

The cake is done when a tester or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven frequently during baking to maintain temperature.