Strawberry Cheesecake Pound Cake With Strawberry Cream Cheese Frosting Recipe

Dreamy Strawberry Cheesecake Pound Cake Recipe With Divine Frosting

Sweet summer memories dance through every slice of this strawberry cheesecake pound cake that combines creamy richness with bright berry magic.

Decadent layers promise a delightful surprise in each tender bite.

Soft cream cheese melts seamlessly into buttery cake crumb, creating an irresistible texture.

Fresh strawberries weave their natural sweetness throughout the dessert, making each forkful a celebration of flavor.

Bakers seeking a show-stopping treat will adore this elegant yet approachable recipe.

Comfort meets sophistication in a dessert that feels both nostalgic and modern.

How to Make Strawberry Cheesecake Pound Cake Easily

How to Make Strawberry Cheesecake Pound Cake Easily

Step 1: Prepare Baking Station

Warm up your oven to 325F. Grab two 8-inch cake pans and coat them with butter and flour to prevent sticking.

Step 2: Create Creamy Base

In a big mixing bowl, blend softened butter, cream cheese, and sugar until the mixture becomes light and airy. This creates a rich, smooth foundation for your cake.

Step 3: Incorporate Eggs

Add eggs one by one, mixing thoroughly after each addition. Pour in vanilla extract and stir to distribute the delightful flavor evenly.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together:
  • All-purpose flour
  • Baking powder
  • Salt

This ensures even distribution of leavening agents.

Step 5: Combine Wet and Dry Mixtures

Slowly add dry ingredients to the wet mixture, alternating with milk and sour cream.

Stir gently until ingredients are just combined. Avoid overmixing to keep the cake tender.

Step 6: Fold in Strawberries

Gently fold diced strawberries into the batter, creating delightful fruity pockets throughout the cake.

Step 7: Bake to Perfection

Pour batter evenly into prepared pans.

Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

Step 8: Cool and Rest

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Craft Strawberry Cream Cheese Frosting

In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing well.

Stir in vanilla and mashed strawberries until fully combined.

Step 10: Assemble and Decorate

Place first cake layer on a serving plate.

Spread frosting on top. Add second layer and frost entire cake.

Use an offset spatula to create beautiful swirls and texture.

Step 11: Chill and Serve

Refrigerate cake for at least 30 minutes to set the frosting.

Slice and enjoy your magnificent creation!

Tips for Strawberry Pound Cake With Cream Cheese

  • Select deep red, fragrant strawberries for maximum flavor and sweetness in your cake and frosting.
  • Toss diced strawberries in a bit of flour before folding into batter to keep them evenly distributed during baking.
  • Ensure butter, cream cheese, eggs, and milk are at room temperature for smoother mixing and better cake texture.
  • Gently fold ingredients until just combined to maintain a tender, light cake crumb and prevent tough texture.
  • Refrigerate the cake after frosting to help stabilize the cream cheese frosting and enhance flavor melding.

Different Takes on Strawberry Cheesecake Pound Cake

  • Lemon Lavender Pound Cake: Swap strawberries with dried lavender buds and add lemon zest to the batter. Replace strawberry frosting with a tangy lemon glaze made from powdered sugar and fresh lemon juice.
  • Chocolate Raspberry Pound Cake: Fold cocoa powder into the batter and replace strawberries with fresh raspberries. Top with a rich chocolate cream cheese frosting infused with raspberry puree.
  • Blueberry Almond Pound Cake: Mix sliced almonds into the batter and fold in fresh blueberries. Create an almond cream cheese frosting by adding almond extract and garnish with toasted almond slivers.

What Complements Strawberry Cream Cheese Pound Cake

  • Harmonize Sweet Bliss: Perfect Pairings
  • Sip Sparkling Rosé Wine: The delicate bubbles and light pink hue perfectly complement the strawberry's sweetness, cutting through the rich cream cheese frosting with elegant sophistication.
  • Brew Fresh Chamomile Tea: Its gentle, floral notes provide a soft counterpoint to the cake's intense strawberry flavors, creating a soothing and balanced taste experience.
  • Serve Vanilla Bean Gelato: The smooth, creamy texture and pure vanilla essence enhance the cake's decadent profile, adding an extra layer of indulgence without overpowering the delicate strawberry undertones.
  • Drizzle Honey Lavender Syrup: A subtle, aromatic touch that elevates the dessert's complexity, bringing out the natural sweetness of the strawberries while adding a sophisticated herbal dimension.

How to Store Strawberry Cheesecake Pound Cake Well

Store cake covered in an airtight container for up to 5 days. Keep in the coldest part of the refrigerator to maintain freshness and prevent frosting from melting.

Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Individually wrap cake slices in plastic wrap and place in a freezer-safe container. Freeze for quick single-serving treats that last up to 2 months.

Bring refrigerated cake to room temperature for 30 minutes before serving. For frozen cake, thaw completely in the refrigerator, then let sit at room temperature for best texture and flavor.

FAQs

  • How do I prevent strawberries from sinking to the bottom of the cake?

Fold diced strawberries gently into the batter and lightly coat them with a tablespoon of flour before adding. This helps distribute them evenly throughout the cake and prevents sinking.

  • Can I use frozen strawberries instead of fresh?

Yes, but make sure to thaw and drain them completely. Pat the strawberries dry with paper towels to remove excess moisture, which prevents the cake batter from becoming too wet.

  • What's the best way to dice strawberries for this recipe?

Use a sharp knife and cut strawberries into small, uniform pieces about 1/4 to 1/2 inch in size. This ensures even distribution and prevents large chunks from overwhelming the cake texture.

Why Strawberry Cheesecake Pound Cake Is So Decadent

How to Make Strawberry Cheesecake Pound Cake Easily
  • Bake with Simplicity: Perfect for bakers of all skill levels, this recipe requires basic mixing and folding techniques that even novice home cooks can master confidently.
  • Burst of Fresh Flavor: Loaded with real strawberries in both cake and frosting, this dessert delivers a vibrant, natural sweetness that feels like a delightful celebration of summer produce.
  • Crowd-Pleasing Comfort: A classic pound cake transformed with fruity charm makes this dessert ideal for family gatherings, potlucks, birthdays, and casual weekend celebrations where everyone craves a slice of deliciousness.
  • Stunning Presentation: The swirled frosting and bright strawberry specks create a visually impressive cake that looks professionally crafted without requiring advanced decorating skills.

Ingredients for Strawberry Cream Cheese Pound Cake

For the Cake Base:
  • Butter: A rich, creamy ingredient that adds moisture and helps create a tender cake texture.
  • Cream Cheese: Provides a tangy flavor and contributes to the cake's dense, smooth consistency.
  • Sugar: Sweetens the cake and helps create a golden, caramelized exterior.
  • Eggs: Bind the ingredients together and provide structure to the cake.
  • Vanilla Extract: Adds a warm, aromatic flavor that complements the strawberries.
For the Dry Ingredients:
  • All-Purpose Flour: The main structural component that gives the cake its shape and texture.
  • Baking Powder: Helps the cake rise and become light and fluffy.
  • Salt: Enhances the overall flavor of the cake.
For the Moisture and Flavor:
  • Milk, Sour Cream: Add moisture and create a rich, tender crumb.
  • Fresh Strawberries: Provide natural sweetness and fruity bursts throughout the cake.
For the Frosting:
  • Cream Cheese, Butter: Create a smooth, creamy base for the frosting.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Vanilla Extract: Adds depth of flavor to the frosting.
  • Mashed Strawberries: Infuse the frosting with fresh strawberry flavor and color.
Print
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Strawberry Cheesecake Pound Cake With Strawberry Cream Cheese Frosting Recipe

Strawberry Cheesecake Pound Cake With Strawberry Cream Cheese Frosting Recipe


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4.7 from 19 reviews

  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x

Description

Delightful Strawberry Cheesecake Pound Cake promises pure indulgence with its rich, creamy layers and luscious strawberry frosting. Moist, tender crumb and sweet strawberry essence will transport palates to dessert paradise, making each slice a celebration of flavor and texture.


Ingredients

Scale

Main Ingredients:

  • 1 cup (226 grams / 8 ounces) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs
  • 3 cups (375 grams) all-purpose flour
  • 1 cup (150 grams) fresh strawberries, diced
  • 4 ounces (113 grams) cream cheese, softened

Dairy and Liquid Ingredients:

  • 1/2 cup (120 milliliters) whole milk
  • 1/2 cup (120 grams) sour cream
  • 1 tablespoon vanilla extract

Seasoning and Leavening Ingredients:

  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Frosting Ingredients:

  • 8 ounces (226 grams) cream cheese, softened
  • 1/2 cup (113 grams / 4 ounces) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (75 grams) fresh strawberries, finely mashed

Instructions

  1. Prepare oven to 325F (163C) and prepare two 8-inch cake pans with grease and flour.
  2. Using an electric mixer, blend butter, cream cheese, and sugar until airy and voluminous, approximately 3-4 minutes.
  3. Incorporate eggs individually, thoroughly mixing after each addition. Introduce vanilla extract and blend smoothly.
  4. In a separate mixing bowl, combine flour, baking powder, and salt using a whisk.
  5. Methodically integrate dry ingredients into wet mixture, alternating with milk and sour cream. Mix minimally to maintain cake’s tender texture.
  6. Gently incorporate diced strawberries, distributing evenly throughout batter without overmixing.
  7. Distribute batter equally between prepared pans, ensuring smooth surface.
  8. Bake for 50-60 minutes until center tests clean with a toothpick and edges appear golden brown.
  9. Allow cakes to rest in pans for 10 minutes, then transfer to wire rack for complete cooling.
  10. For frosting, whip cream cheese and butter until silky and light, approximately 2-3 minutes.
  11. Gradually introduce powdered sugar, blending thoroughly after each addition.
  12. Fold in vanilla extract and mashed strawberries until uniform consistency develops.
  13. Position first cake layer on serving plate and spread frosting generously.
  14. Carefully place second layer atop first, covering entire cake with remaining frosting.
  15. Use offset spatula to create decorative swirls and textured finish.
  16. Refrigerate cake for minimum 30 minutes to set frosting and enhance flavor melding.

Notes

  • Ensure butter and cream cheese are at room temperature for smooth, lump-free mixing.
  • Dice strawberries small to distribute evenly throughout the cake and prevent sinking.
  • Use fresh, ripe strawberries for the most vibrant flavor and natural sweetness.
  • Avoid overmixing batter to keep the cake tender and prevent a tough texture.
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 430 kcal
  • Sugar: 37 g
  • Sodium: 150 mg
  • Fat: 27 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 38 g
  • Fiber: 1.2 g
  • Protein: 6 g
  • Cholesterol: 80 mg
Nate Harper

Nate Harper

Founder & Recipe Curator

Expertise

Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation

Education

Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts

Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.

Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.


Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.

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