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+ servings
A slice of strawberry cream cheese pound cake topped with strawberry sauce

Strawberry Cream Cheese Pound Cake

Course: Dessert
Cuisine: Dessert
Keyword: Pound Cake, Strawberry
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Servings: 12 people
Calories: 584kcal
This Strawberry Cream Cheese Pound Cake marries to of our favorite flavors, strawberries and cream! The cake is moist, delicious and makes for a beautiful presentation. This one is a keeper for sure!
Print Recipe


  • 1 cup unsalted butter softened, 2 sticks
  • 1 8 oz cream cheese softened to room temperature
  • 3 cups sugar
  • 1 tbsp vanilla extract
  • 6 large eggs
  • cups all-purpose flour
  • ½ tsp Kosher salt
  • ¼ tsp baking powder
  • 1 cup heavy whipping cream
  • Strawberry Sauce recipe below
  • Strawberry preserves for serving


  • ½ lb fresh strawberries hulled
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 3 tbsp granulated sugar


  • Pre-heat oven to 325°F.
  • Spray 2 (9"x 5") loaf pans with baking spray with flour, then line with parchment paper, letting excess extend over sides of pan. Spray the pans again.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until creamy, about 3 minutes.
  • Add sugar and vanilla; beat until fluffy, 3 to 4 minutes, stopping to scrape sides of the bowl.
  • Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, whisk together flour, salt, and baking powder.
  • Reduce mixer speed to low and gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition.
  • Transfer the batter into two separate bowls, with equal amounts in each bowl; set aside.
  • Spoon one-third of one of the bowls of batter into 1 prepared pan.
  • Spread 1/4 cup Strawberry Sauce onto the batter.
  • Repeat with another layer of batter and then 1/4 cup sauce, then topping with the last third of the batter.
  • Using a wooden skewer, gently swirl batter (optional).
  • Repeat procedure in the other prepared pan with the remaining bowl of batter and Strawberry Sauce.
  • Tap pans on counter twice to release air bubbles.
  • Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes.
  • Let cool in pans for 10 minutes and then removed from pans, discarding parchment paper and then cool on wire racks.
  • Serve with strawberry preserves.
  • In the work bowl of a food processor, pulse strawberries until smooth, about 1 minute.
  • In a small bowl, whisk together 2 tablespoons water and cornstarch until smooth.
  • In a medium saucepan, stir together pureed strawberries and sugar over medium-heat heat.
  • Whisk in cornstarch mixture and bring to a boil; cook, stirring constantly, until thickened, about 1 minute.


Calories: 584kcal | Carbohydrates: 82g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 161mg | Sodium: 144mg | Potassium: 103mg | Fiber: 1g | Sugar: 53g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg