Strawberry Cream Cheese Pound Cake starts with the perfect delicate yet dense cake crumb of my Cream Cheese Pound Cake. It is then filled with strawberry sauce and topped with a strawberry cream cheese frosting so every bite is full of that sweet strawberry flavor!


Strawberry Cream Cheese Pound Cake with Slice Being Removed

Strawberry Cream Cheese Pound Cake

This Strawberry Cream Cheese Pound Cake is broken down into three major components–the cream cheese pound cake, strawberry sauce, and strawberry cream cheese frosting.  It is important to use good quality products for this recipe, so I opted for Challenge Butter and Challenge Cream Cheese to make sure that my cake would be the best tasting pound cake you will ever try!

Challenge Butter and Cream Cheese are both made the old-fashioned way, from the freshest milk and cream from happy cows at family-owned dairies. In fact, Challenge is the only major U.S. dairy product company that controls the whole process when it comes to making its butter, from milking the cows, to transporting milk, to making the butter to packaging and distributing. Talk about quality control! I used the butter in my Kentucky Butter Crunch Cake as well, and it did not disappoint!

Strawberry Cream Cheese Pound Cake Cut up on a White Cake Stand

Strawberry Cream Cheese Pound Cake Recipe

First off I have to mention that as you can see by the ingredients below, this is a FROM-SCRATCH strawberry cake that does not use a cake mix, gelatin, or jello to enhance the strawberry flavor. And I can tell you with certainty, it is a serious strawberry flavor! I might go so far as to say that it is the BEST strawberry cake I have ever had!

One thing to take note of, I can’t stress enough that this cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb! 

Slice of Strawberry Cream Cheese Pound Cake Cut on a White Plate

How to Make the Strawberry Sauce

The strawberry sauce is important for all that strawberry flavor to get into each bite of this pound cake. While the pound cake is cooling to room temperature, prepare the sauce.

  • Make simple syrup.
  • Add strawberry puree and cook for about 10 minutes, continuing to whisk frequently.
  • Poke the pound cake, breaking up the bottom crust.
  • Pour 1 cup of the strawberry sauce over the broken pound cake. Reserve the second cup of sauce for the frosting. Let the cake cool to room temperature before you add the frosting.

Strawberry Sauce Being Poured onto a Strawberry Cream Cheese Pound Cake

How to Make Strawberry Cream Cheese Frosting

The final piece of this recipe to really pull it all together is the strawberry cream cheese frosting. It’s the ‘icing on the cake’ if you will😉. To make the frosting, combine the cream cheese, butter, confectioners’ sugar, vanilla, and the reserved cup of strawberry sauce. Carefully flip over the pound cake onto a serving platter and pour the strawberry sauce on top. Top it with the rest of the fresh strawberries and serve it warm.

How to Store & Freeze Pound Cake

Typically, pound cakes are stored at room temperature for 2-3 days to keep the texture and flavor as close to freshly baked as possible. However, this pound cake includes the strawberry cream cheese frosting, which should be refrigerated if not served within a day (at the most). Covered, it will last in the refrigerator for up to five days.

To freeze the pound cake, I would recommend freezing it without the frosting. Wrap the cake in a couple of layers of plastic wrap and a layer of aluminum foil. The cake can be frozen for up to 3 months. Let it thaw overnight in the refrigerator when ready add the glaze and serve.

Slice of Strawberry Cream Cheese Pound Cake on a White Plate with Bite Missing

More Pound Cake Recipes


4.89 from 9 votes

Strawberry Cream Cheese Pound Cake

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Seriously one of the best cakes you will ever try… delicate crumb with smooth cream cheese flavor, filled and topped with sweet strawberry goodness!




  • 1 cup (200 g) granulated sugar
  • cup water
  • 1 cup strawberries, pureed


  • 4 ounces Challenge cream cheese, room temperature
  • ¼ cup (½ stick / 57g) Challenge butter, room temperature
  • 1 cup (125 g) confectioners' sugar
  • ½ teaspoon vanilla



  • Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 ½ inches between the height of the batter and the top edge of the pan.)
  • In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes. (Can also use a hand-held mixer.)
  • Add sugar gradually and beat until lighter and fluffier.
  • Add eggs one at a time, beating well with each addition.
  • Add in the vanilla.
  • Add the flour all at once and mix until just combined.
  • With the mixer on low, add in buttermilk and mix until just incorporated.
  • Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
  • Fold in 1 cup of the diced strawberries.
  • Pour into the prepared bundt pan. Bake for 1 hour – 1 hour and 20 minutes. Check for doneness at 1 hour. (A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.)
  • Set cake on a cooling rack (still in the pan) to cool slightly while strawberry sauce is prepared.


  • In a saucepan, over medium heat, add sugar and water. Whisk frequently and bring the mixture to a low boil (8-10 minutes).
  • Add pureed strawberries and reduce heat to medium-low, cover, and simmer for 10 minutes, whisking occasionally.
  • Remove from heat.
  • Using a fork, poke the warm pound cake and break up the bottom crust. Do this all over the exposed cake.
  • Pour 1 cup of the strawberry syrup over the broken cake. Allow the cake to cool to room temperature. While the cake cools, prepare the strawberry cream cheese frosting.


  • In a stand mixer combine cream cheese, butter, confectioners sugar, vanilla, and 1 cup of the strawberry syrup.
  • Carefully flip the cake onto a serving platter.
  • Pour strawberry topping over the top of the cake
  • Top with remaining diced strawberries
  • Serve immediately.



*This cake is best served warm, but should not be hot when you remove it from the pan or it could break.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. #iambaker I just now made the strawberry cream cheese pound cake. The recipe was right on and it is now cooking. For us older people I am making just the cake with strawberry’s on top.

  2. It was delicious but the cream cheese frosting was not consistent as the photo shown 🙁
    Hello from Republic of Panama!

  3. The recipe says to pour the syrup on the bottom, while the cake is still in the bundt pan. How long do you wait to flip it? I’ve always flipped while the cake was still warm– otherwise the cake sticks in the pan. It sounds like you allow the cake to cool completely before you flip, and I wanted to make sure I wasn’t misunderstanding. Thank you! It looks so good.

  4. I look forward to making your strawberry pound cake – looks amazing. Look forward to seeing more of your recipes.

    1. Hi, Carmen! I work with iambaker and am happy to help with questions. Cake flour does not contain a leavening agent (unless specified) or salt. It does contain less protein than all-purpose flour (6%-8% compared to 10%-12%). I hope this helps, and have a great day!

  5. Hi we don’t have Challenge cream cheese or butter here where I live in Canada… Is there a substitution? Where did you buy yours?


  6. I made this cake today. I put in some frozen plums and blueberries in the middle. I have it in the oven right now. I am also baking it 1 hour.

  7. I am confused about the strawberries. The first part of the recipe (the cake part) says 11/2 cups strawberries, divided. The directions say to use 1 cup of the strawberries. So you have 1/2 cup of strawberries left over. Do you add more strawberries to make the strawberry sauce( 1 cup)? The directions say it will take 2 cups of pureed strawberries–one to drizzle over the cake, and another to make the frosting. So where does the 1/2 cup of diced strawberries that was to be divided in the first part of the directions end up going?

    1. The remaining strawberries go on top of the cake: #4 Top with remaining diced strawberries. Under the directions for the frosting. They are not adding INTO the frosting, the 1/2 up of diced strawberries are sprinkled on top. Hope that helps~

      1. So if you use cake flour- there is no leavening agent? And do you cook all the strawberries or do you add diced uncooked strawberries into the cake

  8. This cake was amazing! I made it today and everyone raved about it. I didn’t have cake flour so I substituted some of the all purpose flour out with cornstarch and it was perfect in every way. Thank you so much!

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