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4.89 from 9 votes

Strawberry Cream Cheese Pound Cake

Seriously one of the best cakes you will ever try... delicate crumb with smooth cream cheese flavor, filled and topped with sweet strawberry goodness!
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: pound cake, Strawberry Cream Cheese Pound Cake
Servings: 12
Calories: 740kcal
Author: Amanda Rettke - iambaker.net




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


  • 4 ounces Challenge cream cheese, room temperature
  • ¼ cup (4 tablespoons or 57g) Challenge butter, room temperature
  • 1 cup (125g) 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 1/2 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.


Serving: 12g | Calories: 740kcal