Why this cake works

The role of cream cheese

The addition of cream cheese to classic pound cake batter does two important things: it tenderizes the crumb and adds a subtle tang that balances the cake’s sweetness. Cream cheese contributes fat and moisture without making the cake heavy or oily.

Strawberry flavor without sogginess

To keep the crumb perfect, this recipe uses a concentrated strawberry purée and a light glaze, rather than folding in large amounts of fresh fruit that can release juices during baking. The purée is cooked briefly to concentrate flavor and reduce excess water, ensuring bright strawberry notes without sacrificing structure.

Full ingredient list (weights + measures)

For the cake batter

• 1 1/2 cups (340 g) unsalted butter, softened to room temperature
• 8 oz (226 g) cream cheese, softened to room temperature
• 2 1/2 cups (500 g) granulated sugar
• 6 large eggs (about 300 g without shells), at room temperature
• 2 teaspoons (10 ml) pure vanilla extract
• 3 cups (360 g) all-purpose flour, spooned and leveled
• 1/2 teaspoon (2.5 g) fine sea salt
• 1/2 teaspoon (2.5 teaspoons?) baking powder — note: traditional pound cake sometimes omits baking powder; see variations below
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/2 cup (120 g) strawberry purée (see below for how to prepare)

For the strawberry purée (concentrated)

• 1 1/4 cups (about 180 g) fresh strawberries, hulled and chopped
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon lemon juice (optional, for brightness)

For the strawberry glaze

• 3/4 cup (90 g) powdered sugar, sifted
• 3 tablespoons (45 g) strawberry purée (from above) or 1–2 teaspoons concentrate
• 1 tablespoon (15 ml) milk or heavy cream, adjust for consistency
• Fresh sliced strawberries for garnish (optional)

Kitchen equipment

• 10–12 cup bundt pan or two 9×5-inch loaf pans (lightly greased and floured)
• Stand mixer with paddle attachment or large electric hand mixer
• Fine mesh sieve, measuring cups and spoons, digital scale (recommended)
• Saucepan for purée, spatula, cooling rack

Preparing the strawberry purée (concentrate)

Why concentrate?

Fresh strawberries are high in water. By cooking the purée briefly with a little sugar, you concentrate the flavor and evaporate excess moisture. This preserves cake texture while maximizing strawberry aroma.

Method

1. Place chopped strawberries, 2 tablespoons sugar, and lemon juice (if using) in a small saucepan over medium heat.
2. Stir occasionally, bringing to a gentle simmer. Cook for 6–8 minutes until berries soften and liquid reduces by about half.
3. Remove from heat and strain through a fine mesh sieve, pressing to extract as much purée as possible. You should have ~1/2 cup purée; measure 1/2 cup (120 g) for the batter and reserve ~3 tablespoons for the glaze.
4. Let purée cool to room temperature before adding to the batter.

Step-by-step method: make the cake

Step 1 — Prep and oven

Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup bundt pan or two 9×5-inch loaf pans; alternatively, spray with baking spray with flour. Line the bottom of loaf pans with parchment for easier release.

Step 2 — Cream butter, cream cheese, and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and cream cheese on medium speed until smooth and homogenous, about 2–3 minutes. Scrape the bowl, then add sugar in two additions, beating for 2–3 minutes more until the mixture is light, pale, and slightly fluffy. This aeration helps the cake rise and gives a tender crumb.

Step 3 — Add eggs and vanilla

Add the eggs one at a time, beating well after each addition and scraping the bowl between additions. Add vanilla extract with the last egg. Mixing eggs in slowly helps maintain emulsion and prevents curdling.

Step 4 — Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, fine sea salt, and baking powder until evenly distributed.

Step 5 — Alternate dry and wet additions

With the mixer on low, add one-third of the dry ingredients, then half of the milk, then another third of the dry ingredients, then the remaining milk, and finally the last of the dry ingredients. Mix just until combined after each addition—do not overmix. Fold in the cooled strawberry purée by hand with a spatula, working gently until streaks disappear.

Step 6 — Bake

Transfer batter to prepared pan(s) and smooth the top. Bake in the center of the oven: bundt pan 60–75 minutes, loaf pans 55–70 minutes. Start checking at 50 minutes with a long skewer or cake tester inserted in the thickest part; it should come out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil after 40 minutes.

Step 7 — Cool and release

Allow the cake to cool in the pan on a wire rack for 15–20 minutes. Then invert onto the rack and let cool completely (about 1–2 hours) before glazing. Cooling completely prevents the glaze from soaking in and keeps the cake’s crust intact.

Strawberry glaze and assembly

Glaze

Whisk sifted powdered sugar with 3 tablespoons strawberry purée and 1 tablespoon milk or cream. Adjust the consistency: add more powdered sugar to thicken or a little more purée/milk to thin. Drizzle over the cooled cake and garnish with sliced strawberries and a sprinkle of flaky sea salt if desired.

Chef tips from real pros

👨‍🍳 Bobby Flay

“Bake low and slow for an even crumb. If you want a hint of complexity, add a tablespoon of browned butter—just cool it before adding so it doesn’t scramble the eggs.”

👩‍🍳 Ina Garten

“Always weigh your flour. Spoon it into the cup and level, or better yet, use a scale. A little extra flour makes a big difference in dense cakes like this one.”

👨‍🍳 Gordon Ramsay

“Room-temperature ingredients are essential. Cold eggs or butter can cause the batter to break; give everything a quick check before starting.”

👩‍🍳 Ree Drummond (The Pioneer Woman)

“Serve with freshly whipped cream and a drizzle of extra strawberry purée for a homey, crowd-pleasing finish.”

Variations & add-ins

• Strawberry-White Chocolate: Fold in 3/4 cup white chocolate chips after the final fold.
• Lemon-Strawberry: Add 1 tablespoon lemon zest to the batter and 1 teaspoon lemon juice to the glaze for brighter acidity.
• Swirled: Reserve 1/3 cup batter, tint with extra purée and swirl into the top before baking for a marbled look.
• Mini Bundts: Bake in mini bundt tins for 18–25 minutes; great for parties.

Nutrition & health table (approximate)

Nutrition values are approximate and depend on exact brands and portion sizes. Values below are for the whole cake and per typical serving (1/12 slice).

Food safety, storage, and freezing

Food safety notes

• Always use pasteurized eggs if serving to elderly, pregnant, or immunocompromised guests who might avoid raw eggs.
• Store perishable cakes containing cream cheese in the refrigerator; do not leave at room temperature for more than two hours.

Storage

Cover leftover cake loosely with plastic wrap or place in an airtight container. Keep refrigerated for up to 5 days. Bring to room temperature before serving for best texture, or warm a slice briefly in the microwave for ~12–15 seconds.

Freezing

To freeze, wrap cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing or serving. If you plan to freeze, wait to add glaze until after thawing to preserve texture.

Troubleshooting common problems

• Top cracks or doming: Bake at a slightly lower temperature (325°F) and avoid opening the oven in the first 40 minutes. Do not overmix the batter.
• Dense or heavy texture: Ensure butter and cream cheese are properly creamed and eggs are added slowly. Do not pack flour into measuring cups—use a scale or spoon-and-level method.
• Cake sticks to pan: Use a well-greased pan and line loaf pans with parchment. For bundt pans, allow cake to cool 15–20 minutes before inverting.
• Excess moisture from fruit: Use concentrated purée and avoid folding in large amounts of fresh berries directly into the batter.

Serving suggestions

• Serve with lightly whipped cream or crème fraîche and extra fresh berries.
• Pair with a dollop of lemon curd for bright contrast.
• Make mini trifle cups with cubes of cake, pastry cream, and macerated strawberries.
• Enjoy a slice for breakfast with coffee—the cake keeps well and its texture is forgiving.

10 Frequently Asked Questions (FAQs)

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