Storage and Make-Ahead
Store this pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The cream cheese keeps it incredibly moist, so it actually tastes even better on day two when the flavors have melded together.
For freezing, wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2-3 hours.
To refresh the texture, warm slices in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds. This brings back that fresh-baked softness and makes the strawberry swirl extra jammy.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw them completely and drain all excess liquid by pressing them between paper towels. You may need to cook the filling a bit longer to evaporate the extra moisture. The flavor will be slightly less bright but still delicious.
Why did my cake sink in the middle?
This usually happens from opening the oven door too early, using old baking powder, or underbaking. Make sure your baking powder is fresh (test it by adding a bit to hot water—it should fizz). Also, avoid testing the cake before 60 minutes of baking time.
Can I make this in a different pan?
Yes! Use two 9×5-inch loaf pans and reduce baking time to 55-65 minutes, or a 10-inch tube pan with similar timing. Just check doneness with a toothpick since all ovens vary.
How do I prevent the strawberries from sinking?
Toss the diced strawberries with 1 tablespoon of flour before adding them to the batter. This helps suspend them throughout the cake instead of sinking to the bottom.
Can I make this dairy-free?
You can substitute vegan butter and cream cheese, though the texture won’t be quite as rich. Make sure your vegan cream cheese is a brick-style one designed for baking, not the spreadable kind.
Do I need to adjust the recipe for high altitude?
If you’re above 3,000 feet, reduce the sugar by 2 tablespoons and increase the flour by 2 tablespoons. Also increase the oven temperature by 15-25 degrees to help the cake set before rising too much.
Final Thoughts
This Homemade Strawberry Cream Cheese Pound Cake has earned a permanent spot in my recipe rotation, and I hope it does in yours too. The combination of tender crumb, tangy cream cheese, and sweet strawberry swirls creates something truly special that goes beyond ordinary pound cake.
I’d love to hear how your cake turns out! Did you try any of the variations? What occasion did you make it for? Share your experience and any creative modifications in the comments below—your feedback helps me create even better recipes for our community.
