Strawberry Cream Cheese Pound Cake (Moist & Butter Recipe)
This post may contain affiliate links.This Strawberry Cream Cheese Pound Cake is rich, buttery, and incredibly moist with swirls of homemade strawberry jam and tangy cream cheese throughout. The cream cheese creates a tender crumb, while the strawberry jam adds bursts of sweet fruity flavor in every slice.
A Quick Look at the Recipe
🏷️ Recipe Name: Strawberry Cream Cheese Pound Cake
⏱️ Ready In: ~ 1 hour 10 minutes
🍽️ Serves: 12 slices
🔥 Calories: 279 kcal per serving (estimate)
🧾 Main Ingredients: Butter, cream cheese, powdered sugar, salt, eggs, flour, baking powder, baking soda, strawberry jam.
🥗 Dietary Info: Buttery and moist, halal.
🧠 Difficulty: Medium with step-by-step guide.
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This Strawberry Cream Cheese Pound Cake is rich, buttery, and incredibly moist, with swirls of homemade strawberry jam and the creamy tang of cream cheese in every bite. The cream cheese creates a tender crumb, while the strawberry jam adds bursts of sweet fruity flavor that perfectly balance the cake’s richness.
I first made this cake when I had some homemade strawberry jam sitting in the fridge and couldn’t resist swirling it into my favorite cream cheese pound cake batter. The result was even better than I expected—a beautiful strawberry cream cheese pound cake with a soft, velvety texture and just the right amount of fruity sweetness.
If you enjoy fruit-filled cakes, be sure to try my Classic English Fruit Cake, Vanilla Fruit Butter Cake, or Coconut Butter Cake next.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Butter – Use a good-quality butter, preferably one you already trust for baking. The richness of the butter is what gives this pound cake its soft, velvety texture.
Cream Cheese – Just like butter, cream cheese plays a big role in keeping the cake moist and tender. Choose a good brand with a creamy texture (Philadelphia is always reliable).
Powdered Sugar – Powdered sugar helps create a fine, delicate crumb. If you don’t have any, you can easily make your own by blending granulated sugar in a food processor until smooth.
Strawberry Jam – Pick a jam with lower sugar so the cake doesn’t turn overly sweet. Homemade strawberry jam works beautifully here too.
Be sure to check out the full recipe and ingredient list below
How to Make Strawberry Cream Cheese Pound Cake
STEP 1. Preheat the oven to 320°F (160°C ). Grease your baking pan and line it with parchment paper. I used a 22×10 cm oval pan, but a 25×12 cm pan works well too.
In a bowl, soften the butter, add the cream cheese (both at room temperature), and mix until smooth (Images 1, 2). Continue beating until the mixture becomes pale and fluffy (Image 3). Sift in the powdered sugar and add a pinch of salt (Image 4).
STEP 2. Fold the sugar gently with a spatula first so it doesn’t scatter everywhere, then beat on medium speed until well combined (Image 5). Add the eggs one at a time while mixing (Image 6). The batter will look slightly watery at this stage (Image 7) — don’t worry, that’s normal. Sift in the flour (Image 8).
STEP 3. Gently fold the flour using a spatula, then add the baking powder and baking soda (Images 9, 10). Mix everything together on low speed just until combined (Image 11). Pour one-third of the batter into the prepared pan (Image 12).
STEP 4. Spoon some strawberry jam into the center (Image 13), then cover with another layer of batter (Image 14). Add a few more dollops of strawberry jam on top and use a skewer to create a pretty marble pattern (Image 15).
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and the pan (Image 16). Let it cool completely on a wire rack before slicing.
Serve with extra strawberry jam or a dollop of whipped cream and enjoy every buttery, fruity bite!
Pro Tips
- Scrape the bowl often. During mixing, scrape down the sides of the bowl a few times to make sure all the butter, cream cheese, and sugar are evenly blended. This helps your cake rise evenly and keeps the texture smooth.
- Create a space for the jam. When adding the strawberry jam, make a small well or deep line in the batter first. This helps the jam stay in the center instead of sinking or overflowing during baking.
- Bake on the middle rack. Place the pan in the center of the oven for even heat circulation and a perfectly golden top.
- Check doneness the right way. Since every oven is a bit different, start checking the cake around the 50-minute mark. Insert a toothpick in the center. If it comes out clean (a little jam is fine), it’s done.
- Keep it moist for days. Once completely cooled, wrap the cake in cling film or store it in an airtight container. It stays soft and moist for up to 3 days at room temperature or up to a week in the fridge.
Serving Suggestions
This Strawberry Cream Cheese Pound Cake is delicious on its own, but it pairs beautifully with a cup of tea or coffee. The rich, buttery cake and sweet strawberry swirls are especially lovely alongside Earl Grey Milk Tea, Assam Milk Tea, or Rose Milk Tea for an afternoon treat.
If you’re serving this cake for dessert, try it with a dollop of whipped cream, fresh strawberries, or an extra spoonful of homemade strawberry jam.
For more buttery cake recipes, check out my Thai Butter Cake, Almond Butter Cake, Lemon Butter Cake, or Dutch Butter Cake.
Strawberry Cream Cheese Pound Cake FAQs
Yes, you can! Chop the strawberries into small pieces and cook them briefly with a little sugar to release moisture before adding them to the batter. This keeps your pound cake moist without becoming soggy.
Use full-fat cream cheese for the best texture and flavor. Avoid light or whipped versions. They contain more water and can make the batter too soft.
Baking powder and baking soda naturally make the pound cake rise and crack on top and that’s actually a good thing! It gives the cake its signature rustic look and shows that it’s baked perfectly inside.
Yes. Store-bought strawberry jam works well in this recipe. Choose a good-quality jam with real fruit flavor. If using a very sweet jam, you may want to reduce the sugar slightly to keep the cake balanced.
The cream cheese helps keep the crumb soft and tender, but for best results, wrap the cake tightly once it cools and store it in an airtight container. This locks in moisture and keeps it fresh for days.
Absolutely. The flavor actually improves the next day as the strawberry and butter blend together. Store it at room temperature or in the fridge, then serve with extra jam or whipped cream for a lovely finish.
A dense pound cake is usually caused by overmixing the batter after adding the flour or using ingredients that are too cold. For the best texture, use room-temperature ingredients and mix only until everything is combined.
Storage
This Strawberry Cream Cheese Pound Cake keeps its soft, buttery texture beautifully when stored the right way.
Freezer: You can also freeze the cake (whole or sliced). Wrap it well in cling film and then in aluminum foil or a freezer bag. It can last up to 2 months. Thaw overnight in the fridge before enjoying.
Room temperature: Wrap the cooled cake tightly in cling film or store it in an airtight container. It stays moist and fresh for up to 3 days.
Refrigerator: If you live in a warm or humid climate, keep it in the fridge for up to 7 days. Let it come to room temperature before serving for the best texture.
Strawberry Cream Cheese Pound Cake
Equipment
- 1 baking pan 22×10 cm
Ingredients
- 170 gr unsalted butter
- 125 gr cream cheese
- 168 gr powdered sugar
- 2 gr salt
- 3 eggs
- 195 gr flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 50 gr strawberry jam
Instructions
- Preheat the oven to 320°F (160°C ). Grease your baking pan and line it with parchment paper. I used a 22×10 cm oval pan, but a 25×12 cm pan works well too.
- In a bowl, soften the butter, add the cream cheese (both at room temperature), and mix until smooth. Continue beating until the mixture becomes pale and fluffy. Sift in the powdered sugar and add a pinch of salt.
- Fold the sugar gently with a spatula first so it doesn’t scatter everywhere, then beat on medium speed until well combined. Add the eggs one at a time while mixing. The batter will look slightly watery at this stage — don’t worry, that’s normal. Sift in the flour.
- Gently fold the flour using a spatula, then add the baking powder and baking soda. Mix everything together on low speed just until combined. Pour one-third of the batter into the prepared pan.
- Spoon some strawberry jam into the center, then cover with another layer of batter. Add a few more dollops of strawberry jam on top and use a skewer to create a pretty marble pattern.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and the pan. Let it cool completely on a wire rack before slicing.
- Serve with extra strawberry jam or a dollop of whipped cream and enjoy every buttery, fruity bite!
Video
Notes
- Scrape the bowl often. During mixing, scrape down the sides of the bowl a few times to make sure all the butter, cream cheese, and sugar are evenly blended. This helps your cake rise evenly and keeps the texture smooth.
- Create a space for the jam. When adding the strawberry jam, make a small well or deep line in the batter first. This helps the jam stay in the center instead of sinking or overflowing during baking.
- Bake on the middle rack. Place the pan in the center of the oven for even heat circulation and a perfectly golden top.
- Check doneness the right way. Since every oven is a bit different, start checking the cake around the 50-minute mark. Insert a toothpick in the center. If it comes out clean (a little jam is fine), it’s done.
- Keep it moist for days. Once completely cooled, wrap the cake in cling film or store it in an airtight container. It stays soft and moist for up to 3 days at room temperature or up to a week in the fridge.
It’s a wonderful mix of cream cheese and strawberry jam! The cake is so moist and so beautiful when it cracks on top! This is a must-try!