Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is the kind of dessert that solves so many little cravings at once. You want something cozy but a bit fancy, right? You want a cake that slices clean but melts in your mouth. You want bright strawberry flavor that tastes like spring even on a Tuesday. This is my no-fuss, show-stopping bake for birthdays, church suppers, and quiet nights with tea. Let me walk you through the best way to pull it off at home.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is a keeper: fast to prep with no weird tricks. Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is the kind of dessert that solves so many little cravings at once. You want something cozy…
Why I LOVE this pound cake
Let me tell you why this cake makes me happy every time. The texture is dense in that classic pound cake way, but it still feels soft and creamy because of the cream cheese. Then you get this swirl of strawberry sauce inside, so each bite has a ribbon of juicy flavor. Top it with velvety strawberry cream cheese frosting, and suddenly you’ve got a cake that tastes like a bakery made it just for you.
I also love how reliable it is. If you follow a few simple tips, it bakes up evenly with that buttery golden crust everyone fights over. It’s a sturdy cake that travels well, holds its shape for pretty slices, and keeps its flavor for days. Plus it pairs nicely with so many sides. I’ve served it with fresh berries, a little whipped cream, or even a small scoop of vanilla.
And if you’re on a strawberry kick like I usually am, you might be into this lovely strawberry swirl cake with glaze too. It’s another crowd pleaser with juicy color and the kind of flavor that makes people reach for a second piece.
“I made this for my mom’s birthday and everyone raved. The crumb was moist, the strawberry pockets were just right, and the frosting tasted like a strawberry milkshake in cake form.”
Tips for the BEST strawberry cream cheese pound cake
Getting this cake perfect is about small choices. Nothing fancy, just a few things to keep in mind while you bake. These are the tips I rely on every time, especially when I’m making my favorite Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting for guests.
- Start with room temperature butter, cream cheese, and eggs. This helps everything blend smoothly and gives you a tender crumb.
- Cream the butter and cream cheese together until light and fluffy. Don’t rush this step. It traps air and keeps your cake from feeling heavy.
- Add sugar gradually and beat well. You want the mixture to look creamy and pale before adding eggs.
- Add eggs one at a time. Let each egg fully mix in before the next for a smooth batter.
- Measure flour correctly. Scoop and level, or weigh it. Too much flour means dry cake.
- Fold the flour in gently at the end. Don’t overmix. Stop when it’s just combined.
- Bake low and slow. Pound cakes like a steady oven, usually 325 F to 340 F, depending on your pan.
- Test doneness with a skewer or toothpick. It should come out mostly clean with a few moist crumbs.
- Cool the cake in the pan for 10 to 15 minutes, then turn it out to finish cooling. This prevents sogginess.
- Swirl in the strawberry sauce lightly. Don’t overwork it so you keep those pretty ribbons.
- Frost only when the cake is completely cool. Warm cake will melt the frosting and make it slide.
When I want a twist, I sometimes swap in a different theme and try a fun bake like this cookies and cream pound cake for a chocolate-crunch vibe. But for classic berry bliss, I keep coming back to the Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting.
How to store, freeze, and reheat pound cake
This cake is a great make-ahead dessert. Here’s how I handle leftovers so they taste fresh later.
Short term storage: If the cake is unfrosted, wrap it tightly and keep it at room temperature for up to 2 days. Once frosted, I keep it covered in the fridge for 3 to 4 days. The frosting is cream cheese based, so it stays happiest when chilled. Let slices sit at room temp for 15 to 20 minutes before serving for the best texture.
Freezing whole or sliced: I like to freeze slices for quick desserts. Wrap each slice in plastic, then tuck them into a freezer bag. If you’re freezing the whole cake, wrap it well and freeze without frosting if possible. It can stay in the freezer for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before frosting or serving.
Freezing tips
Keep the frosting separate if you can. Frosting tends to soften in the freezer, and piping it fresh makes the cake look extra polished. If you do freeze a frosted cake, let it firm up in the fridge before wrapping so you don’t smush the design. Need more fruity pound cake inspiration? Check out this cozy sour cream peach pound cake for a summery spin.
How to Make the Strawberry Sauce
This sauce is the secret to those gorgeous swirls and that bright berry flavor. You’ll stir it into the batter and save a little for drizzling. Fresh or frozen strawberries both work, so use what you’ve got.
Ingredients
- 2 cups chopped strawberries, fresh or frozen
- 1 to 2 tablespoons lemon juice
- 1 to 4 tablespoons sugar, depending on how sweet your berries are
- 1 teaspoon cornstarch mixed with 1 teaspoon water, if you want it thicker
- Pinch of salt to balance the sweetness
Directions
Add the strawberries, lemon juice, and sugar to a small pot over medium heat. Stir as the berries release their juices, then simmer for 5 to 8 minutes. If you’d like a thicker sauce, whisk in the cornstarch slurry and cook 1 to 2 minutes more until glossy. Taste and adjust sugar. For a smoother texture, mash lightly or blend half the sauce and stir it back in. Cool completely before swirling into the batter. The sauce should be thick enough to sit on a spoon, not watery.
Pro tip: Save a tablespoon or two for a light drizzle over the frosting. It gives the prettiest finish and adds the fresh berry kick that turns a Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting from good to unforgettable. If you love strawberry-forward desserts, you might also enjoy this creamy fun twist, strawberry cheesecake banana pudding, for a chill no-bake vibe on busy days.
How to Make Strawberry Cream Cheese Frosting
This frosting is smooth, lush, and full of real strawberry flavor. I like using a mix of strawberry sauce and crushed freeze-dried strawberries for a double punch of fruit. You can make it softly spreadable or slightly thicker for piping. Either way, it turns simple slices into something special.
Ingredients
- 8 ounces full-fat cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 3 to 4 cups powdered sugar, sifted
- 2 to 3 tablespoons strawberry sauce from above, cooled
- 2 to 3 tablespoons crushed freeze-dried strawberry powder, optional but recommended
- 1 teaspoon vanilla extract
- Pinch of fine salt
Directions
Beat the cream cheese and butter together until smooth and fluffy. Add 2 cups of powdered sugar and mix until combined. Beat in vanilla, salt, and 1 to 2 tablespoons of strawberry sauce. If you have freeze-dried strawberry powder, add it now for extra color and flavor. Keep adding powdered sugar until it reaches the thickness you like. If it gets too thick, loosen it with a tiny splash of milk. If it’s too loose, add more powdered sugar or a little strawberry powder. Chill the frosting for 10 minutes if your kitchen is warm, then spread it generously over the cooled cake.
For a super clean finish, do a thin crumb coat first, chill for 15 minutes, then add a thicker final layer. Smooth the top and add a little swirl, or go rustic with swoopy peaks. The best part is seeing the pink frosting against the buttery crumb of the cake. When it’s time to serve, you’ll smile as you cut that first slice of Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting. For another berry beauty, this strawberry crunch cheesecake is a crunchy-creamy dream.
Common Questions
Can I use frozen strawberries?
Yes. Frozen strawberries work great for the sauce. No need to thaw completely, but simmer them a little longer to cook off extra liquid.
What size pan should I use?
A standard 10 to 12 cup bundt pan or a large loaf pan works well. If using a smaller pan, do not fill more than two-thirds full. Bake extra batter as cupcakes.
How do I keep the cake from sticking?
Grease the pan thoroughly and dust with flour, or use a baking spray that includes flour. Make sure to get into every groove of the bundt pan.
Can I make it ahead?
Definitely. Bake the cake a day ahead, wrap when cool, and frost the day you plan to serve. The flavor gets even better by day two.
What if I do not have freeze-dried strawberries?
No problem. Use a bit more strawberry sauce for flavor and color. Just keep the frosting thick enough so it spreads without sliding.
A sweet little wrap up
That’s my favorite way to bake and serve this beauty, and it never lets me down. If you want to compare techniques or play with flavor levels, I love the approach in The BEST Strawberry Cream Cheese Pound Cake. For layer cake inspiration topped with creamy pink goodness, the Strawberry Layer Cake with Strawberry Cream Cheese Frosting has great ideas too. Make it your own, share big slices, and don’t be shy with the frosting. When you cut into that pink-swirled center, you’ll know exactly why this recipe has my heart.
Strawberry Cheesecake Pound Cake
Ingredients
Method
- Start by preheating the oven to 325°F (163°C).
- In a mixing bowl, cream the butter and cream cheese together until light and fluffy.
- Gradually add the sugar and beat until the mixture is creamy and pale.
- Add eggs one at a time, mixing until fully incorporated before adding the next.
- Sift the flour and salt together, then gently fold into the batter until just combined.
- Swirl in the prepared strawberry sauce into the batter without overmixing.
- Pour the batter into a greased bundt pan and bake for 60 – 70 minutes, testing doneness with a skewer.
- Allow the cake to cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely.
- In a bowl, beat the cream cheese and butter until smooth and fluffy.
- Add powdered sugar gradually and mix until desired consistency is reached.
- Incorporate the vanilla, salt, and strawberry sauce. If needed, adjust thickness with powdered sugar or a splash of milk.
- Spread frosting generously on the cooled cake.
- Serve slices at room temperature for the best texture.
- Optionally, drizzle with extra strawberry sauce before serving.
