Homemade Strawberry Cream Cheese Pound Cake

For the Strawberry Swirl:

• 1 1/2 cups fresh strawberries, diced small
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Why we use cream cheese? It creates an incredibly tender crumb and adds a subtle tangy flavor that balances the sweetness perfectly. Best substitute: If you don’t have cream cheese, you can use full-fat sour cream, though the flavor will be slightly different.

Why fresh strawberries? Fresh berries provide the best flavor and texture. Frozen strawberries work in a pinch but should be thawed and drained completely to avoid excess moisture.

Step-by-Step Instructions

1. Preheat your oven to 325°F (163°C) and thoroughly grease a 10-inch bundt pan with butter and flour. This lower temperature prevents the outside from browning too quickly while the center bakes.
2. Prepare the strawberry filling by combining diced strawberries, 2 tablespoons sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until thickened, then cool completely.
3. Cream the butter and cream cheese together on medium speed for 3-4 minutes until light and fluffy. This step incorporates air for a better texture, so don’t rush it.
4. Add sugar gradually and beat for another 2-3 minutes until the mixture is pale and smooth. Scrape down the bowl occasionally to ensure even mixing.
5. Add eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, it’s normal—it will come together when you add the flour.
6. Whisk together flour, baking powder, and salt in a separate bowl, then add to the wet ingredients in three additions, mixing on low speed just until combined.
7. Fold in vanilla and almond extracts gently with a spatula to preserve the air you’ve incorporated.
8. Pour half the batter into the prepared pan, then dollop half the strawberry mixture on top. Add remaining batter, then swirl remaining strawberry filling using a knife.
9. Bake for 75-85 minutes until a toothpick inserted comes out with just a few moist crumbs. The cake should pull away slightly from the pan edges.
10. Cool in the pan for 15 minutes, then invert onto a wire rack. Let cool completely before slicing—this takes about 2 hours but prevents crumbling.

Serving Suggestions

This strawberry cream cheese pound cake is incredibly versatile for any occasion. Serve it warm with a dollop of whipped cream and fresh strawberries for an elegant dessert at dinner parties. It’s also perfect for brunch gatherings alongside coffee or tea, cut into thick slices and lightly toasted.

For afternoon tea or spring celebrations, dust it with powdered sugar and arrange fresh berries on top for a beautiful presentation. During summer picnics, pack individual slices wrapped in parchment paper—they travel beautifully and stay moist. You can even serve it as a special breakfast treat with Greek yogurt and honey drizzled on top.

Variations and Suggestions (Make it Yours)

• Gluten-free version: Replace all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum
• Reduce sugar: Cut the sugar to 2 1/2 cups if you prefer a less sweet cake—the strawberries still provide plenty of flavor
• Mixed berry option: Swap strawberries for a combination of blueberries, raspberries, and blackberries for a different berry profile
• Lemon variation: Add 2 tablespoons lemon zest to the batter and replace almond extract with lemon extract for a citrusy twist
• Vegan adaptation: Use vegan butter and cream cheese, replace eggs with flax eggs (6 tablespoons ground flax + 18 tablespoons water), though the texture will be slightly different

Emily Dawson Tips for Recipe Success

Room temperature ingredients are crucial—cold eggs and cream cheese won’t incorporate smoothly and can create a dense texture. Leave them out for about an hour before starting.

Don’t overmix once you add the flour. Mix just until you can’t see dry flour anymore. Overmixing develops gluten, which makes the cake tough instead of tender. I learned this the hard way when my first attempt came out chewy!

Test doneness carefully—the toothpick should have a few moist crumbs, not be completely clean. A completely clean toothpick means you’ve slightly overbaked it. The cake continues cooking from residual heat after you remove it.

Avoid opening the oven door during the first 60 minutes of baking. Temperature fluctuations can cause the cake to sink in the middle, and nobody wants that.

Common mistake: Skipping the cooling time in the pan. I once tried to remove my cake after just 5 minutes and it broke apart. The 15-minute rest allows the structure to set properly.