Why You’ll Love This Recipe

Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is a decadent dessert that combines the dense, buttery texture of pound cake with the creamy richness of cheesecake and the fruity sweetness of strawberries. This cake is perfect for spring gatherings, birthdays, or whenever you want a show-stopping treat. The strawberry cream cheese frosting adds a tangy and vibrant finish that pairs beautifully with the moist cake base.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
granulated sugar
cream cheese
eggs
vanilla extract
fresh strawberries (pureed)
baking powder
salt

For the frosting:
cream cheese
unsalted butter
powdered sugar
strawberry puree
vanilla extract

directions

Preheat your oven to 325°F (163°C) and grease a bundt pan thoroughly.

In a large mixing bowl, cream together the butter, sugar, and cream cheese until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the strawberry puree, and mix until just combined.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15–20 minutes, then turn it out onto a wire rack to cool completely.

To make the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar, then blend in the strawberry puree and vanilla until fluffy.

Once the cake is completely cool, frost the top and sides generously with the strawberry cream cheese frosting.

Servings and timing

This recipe yields approximately 12-14 slices.
Preparation time: 20 minutes
Baking time: 70–80 minutes
Cooling and frosting time: 45 minutes
Total time: About 2 hours 25 minutes

Variations

Add crushed freeze-dried strawberries to the batter for extra flavor and texture.
Use lemon zest for a citrusy brightness that complements the strawberries.
Top with fresh strawberries or a strawberry glaze for added visual appeal.
Substitute part of the flour with almond flour for a nutty twist.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individual slices wrapped tightly for up to 2 months.
To serve, let refrigerated slices come to room temperature or microwave briefly for a warm treat.

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them well before pureeing to avoid excess moisture.

Why is my pound cake dense?
Overmixing the batter can lead to a heavy texture—mix just until combined.

Can I make this without cream cheese?
Cream cheese is essential for both flavor and texture, especially in the frosting.

What kind of pan should I use?
A bundt pan works best for even baking and a beautiful presentation.

How do I keep the cake from sticking to the pan?
Grease and flour the pan thoroughly, or use a baking spray with flour included.

Can I make cupcakes with this recipe?
Yes, adjust the baking time to 20–25 minutes and fill cupcake liners ¾ full.

Is this cake very sweet?
It has a balanced sweetness, with tangy notes from the cream cheese and strawberries.

Can I add a cheesecake swirl?
Absolutely! Layer some sweetened cream cheese mixture in the batter before baking.

What if I don’t have strawberry puree?
You can blend fresh or thawed strawberries until smooth as a substitute.

Can I make this ahead of time?
Yes, it tastes even better the next day as the flavors meld together.

Conclusion

Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is a rich and flavorful dessert that brings together the best of pound cake, cheesecake, and fresh berries in one elegant presentation. Whether you’re baking it for a special event or a sweet weekend indulgence, this cake promises to impress with every slice.