If you’ve ever wished for a dessert that bursts with fresh, fruity flavor and melts in your mouth, then this Strawberry Pound Cake with Cream Cheese Glaze Recipe is exactly what you need. It’s a wonderfully moist and tender pound cake, studded with juicy diced strawberries that bring a natural sweetness and vivid color throughout every bite. Topped off with a luscious cream cheese glaze that balances tanginess and sweetness perfectly, this cake feels like a little slice of strawberry heaven. Whether you’re baking it for a special occasion or simply to brighten an ordinary day, this recipe promises a delightful treat that tastes as good as it looks.

Ingredients You’ll Need

A clear glass bowl filled with a creamy, pale yellow batter mixed generously with small, bright red strawberry pieces. The batter has a thick, soft texture with the strawberry bits spread evenly throughout, creating a scattered, colorful pattern against the pale base. The bowl sits on a white marbled surface next to a red and white checkered cloth, adding a touch of color contrast. The overall look is fresh and inviting, showing the mixture ready for baking or further preparation. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Strawberry Pound Cake with Cream Cheese Glaze Recipe lies in the simplicity and quality of its ingredients. Each part plays a crucial role in creating that perfect balance of flavor, texture, and beautiful color. Nothing fancy or complicated here—just good, reliable basics that come together to make an extraordinary dessert.

All-purpose flour (2½ cups, 300 g, spooned and leveled): The backbone of the cake, providing structure and the perfect crumb.
Salt (½ teaspoon): Enhances all the flavors and keeps your cake from tasting flat.
Baking powder (½ teaspoon): Gives the cake a gentle lift and light texture.
Baking soda (½ teaspoon): Works with the sour cream to tenderize the crumb.
Strawberries (1 pint, hulled and diced): Fresh, juicy bursts of sweetness and that iconic strawberry flavor.
Sour cream (1 cup, 227 g): Adds moisture and a slight tang that balances the sweetness.
Vanilla extract (1 teaspoon): Brings warmth and depth to the cake’s flavor.
Unsalted butter (1 cup, 2 sticks, 226 g, softened): Provides richness and helps create that tender, buttery crumb.
Granulated sugar (2 ¼ cups, 446 g): Sweetens the cake while helping to achieve that beautiful golden crust.
Large eggs (4, room temperature): Bind everything together and add moisture.
Cream cheese (2 ounces, softened): The star of the glaze, giving it a smooth texture and tangy flavor.
Powdered sugar (1 cup, 113 g): Sweetens and thickens the cream cheese glaze perfectly.
Heavy cream (3-4 tablespoons, 42 g): Used to adjust the glaze consistency for drizzling just right.
Freeze-dried strawberries (½ ounce, crushed to a powder): Adds a subtle natural flavor and a lovely pink hue to the glaze.

How to Make Strawberry Pound Cake with Cream Cheese Glaze Recipe

Step 1: Prep Oven and Pan

Start by positioning your oven rack in the middle and preheating to 350°F (177°C). Grease and flour your bundt pan thoroughly—this ensures your cake will release easily after baking. If you prefer, two 9×5″ loaf pans work wonderfully as well.

Step 2: Sift Dry Ingredients

In a large bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Set aside a tablespoon of this flour mixture and toss it with your diced strawberries. This little trick keeps the strawberries evenly distributed throughout the cake, preventing them from sinking.

Step 3: Combine Sour Cream and Vanilla

In a small bowl or measuring cup, gently stir together the sour cream and vanilla extract. This mixture adds moisture and a hint of fragrance to your cake’s batter.

Step 4: Cream Butter and Sugar

Using a stand mixer with the paddle attachment or a hand mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture turns light and fluffy—usually about 2 to 3 minutes. This process traps air, helping create a tender, airy crumb.

Step 5: Add Eggs

Add the eggs one at a time to your butter-sugar mixture, making sure to scrape down the sides of your bowl after each addition. This ensures everything blends smoothly and your cake will have an even texture.

Step 6: Alternate Adding Flour and Sour Cream

Begin adding the flour mixture and sour cream mixture alternately to the batter, starting and ending with the flour. Gently mix just until each addition is incorporated—overmixing here could make your cake tough.

Step 7: Fold in Strawberries

Use a wooden spoon or spatula to carefully fold the flour-coated diced strawberries into the batter. Be delicate so the berries stay juicy and intact, distributing bursts of flavor throughout the cake.

Step 8: Bake the Cake

Pour your batter into the prepared pan and place it in your preheated oven. Bake for around 50 to 60 minutes with a bundt pan, or 40 to 45 minutes if using two loaf pans. A toothpick inserted in the center should come out clean or with just a few moist crumbs when it’s done.

Step 9: Cool Before Glazing

Let the cake cool in the pan for about 10 minutes, then gently turn it out onto a wire rack to cool completely. Allowing the cake to cool fully is key before you add the cream cheese glaze.

Step 10: Make and Add the Cream Cheese Glaze

Whisk together the softened cream cheese, powdered sugar, heavy cream, vanilla extract, and crushed freeze-dried strawberries until the glaze is smooth and has a beautiful pink tint. Adjust the consistency with a bit more cream if it’s too thick. Drizzle generously over your cooled cake and watch it add that irresistible final touch.

How to Serve Strawberry Pound Cake with Cream Cheese Glaze Recipe

The image shows a strawberry cake with three visible thick slices arranged on a white plate. The cake has a golden brown crust and a soft, light yellow inside with pieces of red strawberries baked in each slice. The top of the cake and slices are covered with smooth, light pink frosting that has small red specks, likely from strawberries mixed in. Fresh whole strawberries with green leaves are placed beside the cake on the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To bring your presentation to the next level, sprinkle a few fresh strawberry slices or a handful of freeze-dried strawberry powder over the glazed cake. A few fresh mint leaves can add a refreshing pop of green and a lovely aroma that complements the strawberries beautifully.

Side Dishes

This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a lighter twist, try serving it alongside some mixed berry compote or a quick drizzle of honey to elevate the flavors even more.

Creative Ways to Present

Slice and serve individual portions with a small drizzle of extra cream cheese glaze on the side, or cube the cake to create a charming strawberry pound cake parfait layered with whipped cream and fresh berries. It’s a fun way to transform this classic recipe into something unexpected and exciting.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover pound cake tightly in plastic wrap or store it in an airtight container to keep it fresh for up to 3 days at room temperature. This helps maintain the cake’s moist texture and prevents it from drying out.

Freezing

If you want to enjoy this strawberry pound cake later, slice it into portions and freeze individually wrapped pieces. This method makes it easy to thaw just what you need, and the cake can be frozen for up to 2 months without losing its wonderful flavor.

Reheating

To reheat, gently warm slices in a microwave for 15-20 seconds or in a low oven (about 300°F/150°C) for 10-15 minutes. Warm cake paired with the cream cheese glaze feels like a comforting hug on a plate.

FAQs

Can I substitute fresh strawberries with frozen ones?

Fresh strawberries are ideal for their texture and flavor, but if you use frozen, make sure to thaw and drain them very well to avoid excess moisture in the batter which could make the cake dense.

What can I use if I don’t have cream cheese for the glaze?

You can try using Greek yogurt or mascarpone cheese as a substitute, although the flavor and texture will vary slightly. Cream cheese is best for that traditional tangy richness.

Is this cake gluten-free?

This particular Strawberry Pound Cake with Cream Cheese Glaze Recipe calls for all-purpose flour and is not gluten-free, but you could experiment with a gluten-free flour blend, keeping in mind that texture may change.

How do I prevent strawberries from sinking in the cake?

Tossing the diced strawberries in a bit of flour before folding them into the batter is the best way to keep them suspended and evenly distributed throughout the cake.

Can I make this cake dairy-free?

To make a dairy-free version, try substituting butter with a non-dairy spread, sour cream with coconut yogurt, and use a dairy-free cream cheese alternative. The flavor will be different but still delicious!

Final Thoughts

This Strawberry Pound Cake with Cream Cheese Glaze Recipe is truly one of those desserts that feels like a warm hug and a celebration all at once. Its moist crumb, fresh strawberry bursts, and tangy-sweet glaze come together to create a cake you’ll want to bake again and again. So grab those strawberries and let’s get baking—you deserve a slice of this deliciousness in your life!