Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is the ultimate dessert mash-up—rich, dense pound cake swirled with real cream cheese and fresh strawberry flavor, topped with a luscious, tangy strawberry frosting. It’s a show-stopping treat perfect for spring gatherings, birthdays, or anytime you’re craving something fruity, creamy, and indulgent.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pound cake:
unsalted buttercream cheesesugarlarge eggspure vanilla extractall-purpose flourbaking powdersaltmilkfresh strawberries (diced)
For the strawberry cream cheese frosting:
cream cheesesalted or unsalted butterpowdered sugarsaltfreeze-dried strawberries (finely crushed)vanilla extractmilk or cream (for consistency)
directions
Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan or a bundt pan.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
Gently fold in diced strawberries, being careful not to overmix.
Pour batter into prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
To make the frosting, beat cream cheese and butter until smooth and creamy.
Add powdered sugar, crushed freeze-dried strawberries, vanilla, and a pinch of salt. Beat until fluffy, adding a splash of milk or cream if needed for spreadable consistency.
Spread frosting over the cooled pound cake and garnish with extra strawberries if desired.
Servings and timing
This recipe yields approximately 10–12 slices.Preparation time: 20 minutesBaking time: 60–75 minutesCooling and frosting time: 45 minutesTotal time: 2 hours 15 minutes
Variations
Add a swirl of strawberry jam to the batter for extra fruitiness.
Use lemon zest in the batter or frosting for a fresh citrus twist.
Top with fresh strawberry slices and a drizzle of white chocolate for a bakery-style finish.
Bake in mini loaf pans for individual servings.
Substitute blueberries or raspberries for a berry variation.
storage/reheating
Store cake in an airtight container in the refrigerator for up to 5 days.Allow to sit at room temperature before serving for best texture.Freeze unfrosted cake for up to 2 months; thaw before frosting and serving.
FAQs
Can I use frozen strawberries?
Yes, thaw and drain them well before dicing to avoid extra moisture.
Is the cake very sweet?
It has a balanced sweetness, but you can reduce the sugar slightly if preferred.
Do I need a stand mixer?
A hand mixer works well—just make sure everything is well creamed.
Can I make the frosting without freeze-dried strawberries?
You can use a bit of strawberry jam, but the freeze-dried version gives the best color and flavor without excess moisture.
What if I don’t have cream cheese?
You can substitute with mascarpone, but the flavor and texture will change slightly.
Why is my cake too dense?
Be careful not to overmix the batter, and ensure your baking powder is fresh.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour substitute.
What’s the best pan to use?
A standard loaf or bundt pan both work well—adjust baking time accordingly.
Can I use strawberry extract?
Yes, for a stronger strawberry flavor, add ½ tsp to the batter or frosting.
Can I frost while the cake is warm?
No—cool the cake completely to keep the frosting from melting.
Conclusion
Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is a dreamy dessert that brings together rich texture, fruity flavor, and creamy frosting in every bite. Whether for a special occasion or a sweet weekend bake, this cake is sure to impress and satisfy. One slice and you’ll be hooked on its soft crumb and sweet strawberry finish.
PrintStrawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting
This Strawberry Cheesecake Pound Cake is ultra-moist with a creamy, dense texture and sweet strawberry flavor throughout. Topped with a luscious strawberry cream cheese frosting, it’s the perfect dessert for spring, summer, or any time you’re craving something sweet, fruity, and decadent.
- Prep Time: 5 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 25 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Pound Cake:
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1 cup (2 sticks) unsalted butter, softened
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8 oz cream cheese, softened
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2 cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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2 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup finely chopped fresh strawberries or strawberry puree
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Optional: pink food coloring for extra color
For the Strawberry Cream Cheese Frosting:
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4 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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2 1/2 cups powdered sugar
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1/4 cup strawberry puree (or 2–3 tbsp freeze-dried strawberry powder for more intense flavor)
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1/2 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
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Cream butter and cream cheese: In a large bowl, beat together butter and cream cheese until smooth. Add sugar and beat until light and fluffy, about 3–4 minutes.
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Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
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Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
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Combine: Gradually add dry ingredients to the wet mixture. Gently fold in strawberries or strawberry puree. Add a few drops of pink food coloring if desired.
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Bake: Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then remove and cool completely on a wire rack.
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Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in strawberry puree (or freeze-dried powder), vanilla, and a pinch of salt. Beat until light and fluffy.
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Frost the cake: Once the cake is completely cool, spread frosting over the top. Garnish with fresh strawberries if desired.
Notes
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For a stronger strawberry flavor, use freeze-dried strawberry powder in the frosting.
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Store cake in the refrigerator; bring to room temperature before serving.
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This cake also works beautifully in a bundt pan for a more elegant look.