If a dessert could flirt, this one definitely would. This Strawberry Cream Cheese Pound Cake with Vanilla Glaze is luscious, vibrant, and totally irresistible. You get the rich, dense texture of classic pound cake, the slight tang and silkiness from cream cheese, juicy pops of strawberries throughout, and that sweet vanilla drizzle cascading down the sides like a little love note. It’s the kind of cake that turns heads at gatherings and makes people ask, “Can I get that recipe?” and trust me, you’re going to want to keep this one close.

Why You’ll Love Strawberry Cream Cheese Pound Cake with Vanilla Glaze

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for spring and summer gatherings, baby showers, brunches, or whenever you need a cheerful, crowd-pleasing dessert.

Budget-Friendly: Uses simple ingredients and fresh or frozen strawberries no need for anything extravagant to get big flavor.

Quick and Easy: No layers, no fuss just a beautiful bundt-style cake and a drizzle of glaze that makes it look like a masterpiece.

Customizable: You can add white chocolate chips, use blueberries or raspberries, or change the glaze flavor depending on your mood.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Strawberry Cream Cheese Pound Cake with Vanilla Glaze

Here’s the magic of this cake it’s a celebration of sweet, creamy, and fruity flavors all wrapped in a moist, rich pound cake.

Butter: Gives the cake a rich, buttery base and helps create that dense, velvety crumb we love in pound cakes.

Cream Cheese: Adds tang, softness, and a slight cheesecake-like richness that pairs perfectly with strawberries.

Granulated Sugar: Sweetens the cake and helps cream the butter and cream cheese into a fluffy dream.

Eggs: Provide structure and richness, helping the cake rise while staying dense and moist.

All-Purpose Flour: The foundation of the cake strong enough to support the juicy strawberries but still delicate in texture.

Salt and Baking Powder: Just enough to lift the cake slightly and balance out the sweet flavors.

Vanilla Extract: Adds warmth and depth to both the cake and the glaze.

Strawberries: Fresh or frozen (and chopped) they add natural sweetness and a burst of color in every bite.

Powdered Sugar: Used in the glaze for that smooth, creamy finish that melts right into the cake.

Milk or Cream: Loosens up the glaze to the perfect pourable consistency without watering down the flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 325°F. A gentle, even bake is the secret to pound cake perfection.

Combine Ingredients

In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy. This step is where the airiness and richness come from don’t rush it. Add the eggs one at a time, beating well after each addition, then 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, mixing just until combined.

Fold in the chopped strawberries gently with a spatula to avoid breaking them up too much or turning the batter pink.

Prepare Your Cooking Vessel

Generously grease and flour a bundt pan, making sure you coat every corner to help the cake release easily after baking.

Assemble the Dish

Pour the batter into the prepared bundt pan and smooth out the top. Give it a little tap on the counter to release any trapped air bubbles.

Cook to Perfection

Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and the edges slightly pulling away from the pan.

Finishing Touches

Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.

To make the glaze, whisk together powdered sugar, vanilla extract, and just enough milk or cream to reach your desired consistency. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides naturally.

Serve and Enjoy

Slice, serve, and bask in the compliments. This cake is a slice of creamy, fruity bliss with every bite. Perfect warm, room temp, or chilled!

Notes

Nutrition Facts:
Servings: 12
Calories per serving: 450

Preparation Time
Prep Time: 25 minutes
Cook Time: 75 minutes
Total Time: 1 hour 40 minutes

How to Serve Strawberry Cream Cheese Pound Cake with Vanilla Glaze

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Pair it with a dollop of whipped cream and fresh strawberries for a truly decadent dessert. It’s also lovely with a scoop of strawberry or vanilla ice cream. Serve slices with tea or lemonade for an elegant afternoon treat.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use room temperature ingredients to ensure smooth blending.
Gently pat strawberries dry with a paper towel before folding them in to reduce excess moisture.
For extra strawberry flavor, add a swirl of strawberry jam or puree to the batter.
Don’t overmix once you add the flour this keeps the texture tender.
Cool the cake completely before glazing or the glaze will melt right off.
Try substituting some of the milk in the glaze with strawberry puree.
Chill the cake before slicing if you want clean, bakery-style cuts.
Store covered at room temp for 2 days, or refrigerate for up to 5 days.
This cake freezes well wrap slices individually for a quick dessert fix.
Dust with powdered sugar if you want to skip the glaze but still keep it pretty.

FAQ’s

1 Can I use frozen strawberries?
Yes! Just thaw and drain them well before folding into the batter to avoid extra moisture.

2 How do I keep the strawberries from sinking?
Toss them lightly in flour before adding to the batter. This helps them stay suspended.

3 Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best texture and flavor.

4 What pan works best for this cake?
A 10- or 12-cup bundt pan works great, but you can also use two loaf pans just adjust baking time accordingly.

5 Can I make this ahead of time?
Yes! In fact, it tastes even better the next day. Just store tightly wrapped.

6 Can I freeze this cake?
Absolutely. Wrap individual slices in plastic and foil, then thaw at room temp when ready to eat.

7 Can I skip the glaze?
Sure! It’s still delicious on its own, or you can dust with powdered sugar for a lighter finish.

8 What kind of milk should I use in the glaze?
Any kind whole milk, 2%, or even heavy cream for a richer finish.

9 Can I use strawberry extract?
Yes! A few drops added to the glaze or batter will enhance the fruity flavor even more.

10 Why did my cake come out too dense or dry?
Overmixing or overbaking are common culprits. Stick to the times and mix just until combined for the best texture.

Conclusion

Strawberry Cream Cheese Pound Cake with Vanilla Glaze is more than just a treat it’s a little celebration in every bite. With its sweet bursts of berry, creamy richness, and glossy glaze, it’s the kind of cake that makes any day feel a little more special. So go ahead, grab a fork, and get ready to fall in love this one’s got charm, flavor, and a whole lot of heart.

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