Cream Cheese Pound Cake + Strawberry Glaze

June 14, 2020

Hands down, this Cream Cheese Pound Cake + Strawberry Glaze is the best you’ll ever taste! Not only is it completely soft + fluffy, but it’s rich in butter flavor and comes loaded with cream cheese that when paired with this sweet strawberry glaze, it’s absolutely irresistible and is sure to become a classic for your entire family.

Cream Cheese Pound Cake + Strawberry Glaze

This Cream Cheese Pound Cake w/ a beautifully, fresh Strawberry Glaze is EVERYTHING!

I literally ate this entire cake in just two short days. Haha.

I’m such a sucker for classic Southern recipes because as many of you might know—-I’m a true Southern girl as heart.

Usually, I don’t make pound cakes. I love them. I’ll eat them up in a heart beat. However, I just never really got around to making one.

But I’m so glad that I finally got around to making this and boy, was it GOOD.

Granted, a classic pound cake is mostly buttery, which this one is as well, however, because of the cream cheese, there’s a nice sweet balance to it.

Cream Cheese Pound Cake + Strawberry Glaze

Traditionally, pound cakes are often made in a bundt cake pan, which creates a beautiful look in my opinion. However, for this recipe, I chose to make my cake in a loaf pan, which was just as beautiful and of course, the taste remains the same—-which is the most important, right?! Haha.

What Ingredients Will You Need?

Pure Cane Sugar

Unsalted Butter

Cream Cheese

Vanilla Extract

Eggs

Cake Flour

Baking Powder

Yogurt

Sea Salt

Cream Cheese Pound Cake + Strawberry Glaze

Tips To Making The Perfect Pound Cake Every Time.

TIP #1: Don’t bake your cake at too high of a temperature. Yup, ensuring that your cake is baked at a low temperature (specifically 325 degrees Fahrenheit) is SUPER IMPERATIVE. Since pound cakes aren’t usually made with any liquids and generally have a thicker batter, the need for a longer bake time is necessary. Therefore, you need to ensure that the insides of the cake cooks thoroughly before the outside becomes golden.

TIP #2: Beat, Beat, Beat! Understand that the beating process for most pastries and cakes are important, however, for pound cakes, ensuring that you FULLY BEAT the butter followed by the cream cheese to avoid lumps is so important. This allows for a nice smooth batter, which creates a super soft, fluffy cake with no extra bits.

TIP #3: Always add your eggs, one at a time.

TIP #4: DON’T OVER-MIX!! Like many batters, never over-mix, especially with pound cake because it will turn out to be extremely hard, which is THE WORST.

TIP #5: A common trick that I love using is a small pot of water that goes in next to or underneath the cake. This allows for moisture to remain in with heat and create a nicely moist cake. However, it’s not a requirement, so don’t worry!

Cream Cheese Pound Cake + Strawberry Glaze

So, if you’re in a great mood for all things strawberry, be sure to check out these great options:

5-Ingredient Strawberry Cheesecake Milkshake

Maple Whole Wheat Oatmeal Strawberry Shortcake

Strawberry Sweet Rolls with Lemon Cream Cheese Glaze

Lemon + Strawberry Layer Spring Cake

Mini Vegan Strawberry Peach Galettes

Perfect Whole Wheat Strawberry Pancakes 

Lover of Cake? These are a Must Try!

This Vegan Peanut Butter Chocolate Chip Sheet Cake is the ULTIMATE cake for any occasion. Not only is it completely moist + fluffy, but it’s based with an airy chocolate chip cake that comes topped with a velvety peanut butter buttercream, rich and decadent in flavor! This cake is a must for anyone that has a sweet tooth.

This Perfect One-Bowl Lemon Birthday Sheet Cake is a whole lot of goodness that melts-in-your-mouth. Not only is it completely moist, + fluffy, but it’s also loaded with a nice balance between tart and sweet as the bursting of lemon flavor paired with a deliciously whipped vanilla buttercream frosting, which both works amazingly together. A definite crowd-pleasing treat for the Easter season, Birthday, or special occasion. Vegan option available.

Hands down, this Vegan Banana Cake + Cinnamon Browned Butter Buttercream is the best you’ll ever have! Not only is it completely moist + fluffy, but it’s rich in flavor and comes loaded with banana + nut flavors + warm spices, that when paired with this airy vegan browned butter-cinnamon infused buttercream, it’s absolutely irresistible.

This Classic Red Velvet Cake + Cream Cheese Frosting is a healthier option to the decadent classic—Red Velvet Cake! Not only is it completely moist + fluffy, but it’s also filled with a velvety cream cheese buttercream that when paired with this fluffy cake (made with premium cocoa powder), they all work amazingly together.

This Vegan Funfetti Cake + Vanilla Buttercream is a healthier option to your classic childhood favorite—funfetti!. Not only is it completely moist + fluffy, but it’s also loaded with sweet little rainbow sprinkles that when paired with this airy vegan vanilla buttercream, they all work amazingly together. A definite crowd-pleasing cake for any occasion, especially for Birthdays.

Cream Cheese Pound Cake + Strawberry Glaze

Now, let’s dig right into this recipe shall we?

Begin by preheating your oven to 325 degrees Fahrenheit. Lightly grease (with vegan butter) AND line with parchment paper your loaf pan. Set aside.

In a large bowl, add the sugar, cream cheese, and unsalted butter, mixing with a handheld mixer until fluffy and airy. About 3-4 minutes or so.

Add in the eggs (one at a time), vanilla, and yogurt, followed by the flour, baking powder, and salt; mixing until well combined and lump-free. DO NOT OVER-MIX!

Pour batter evenly into prepared pan, spreading everything around for a perfect evenness. Carefully, bang the pan on a table or countertop to bring up any air bubbles.

Bake for 60-75 minutes, or until the center of the cake comes out clean using a toothpick or butter knife. **NOTE: If it takes longer, just let it continue to bake until fully baked through.**

Once done, remove cake from the oven and let cool completely.

To Make Strawberry Glaze:

Combine 3 cups diced strawberries, 1 cup pure cane sugar, 2 Tbsps lemon juice, 1/4 cup water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft.

Now mix 1 Tbsp arrowroot starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally. Remove from heat and let cool.

Once fully cooled, remove your pound cake from the pan by gently lifting the sides of the parchment and placing it unto a platter or cake stand.

To top, generously spoon strawberry glaze (without the strawberry chunks, if preferred) atop cooled cake and top with fresh strawberry slices, if desired.

Slice and enjoy!

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Cream Cheese Pound Cake + Strawberry Glaze or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Orchids + Sweet Tea
Cream Cheese Pound Cake + Strawberry Glaze
Cream Cheese Pound Cake + Strawberry Glaze

Cream Cheese Pound Cake + Strawberry Glaze

Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
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Ingredients

Cream Cheese Pound Cake:

  • 1 1/2 cups Cake Flour (I use Bob's Red Mill; See Notes!)
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/4 cup pure cane sugar (I use Wholesome Sweets)
  • 4 large eggs (I use Organic Valley
  • 1 cup unsalted butter, softened at room temp. (I use Land O'Lakes)
  • 4 oz. organic cream cheese, softened at room temp. (I use Organic Valley)
  • 1 tsp vanilla extract
  • 3 Tbsps greek yogurt (I use Fage)

Strawberry Glaze:

  • 3 cups Strawberries, frozen or fresh
  • 1/2 cup pure cane sugar (I use Wholesome Sweets)
  • 1 Tbsp juice of a lemon
  • 1/4 cup fresh water
  • 1 tsp vanilla extract
  • 1 Tbsp arrowroot starch + 2 Tbsps WARM water

Instructions

  • Begin by preheating your oven to 325 degrees Fahrenheit. Lightly grease (with vegan butter) AND line with parchment paper your loaf pan. Set aside.
  • In a large bowl, add the sugar, cream cheese, and unsalted butter, mixing with a handheld mixer until fluffy and airy. About 3-4 minutes or so.
  • Add in the eggs (one at a time), vanilla, and yogurt, followed by the flour, baking powder, and salt; mixing until well combined and lump-free. DO NOT OVER-MIX!
  • Pour batter evenly into prepared pan, spreading everything around for a perfect evenness. Carefully, bang the pan on a table or countertop to bring up any air bubbles.
  • Bake for 60-75 minutes, or until the center of the cake comes out clean using a toothpick or butter knife. **NOTE: If it takes longer, just let it continue to bake until fully baked through.**
  • Once done, remove cake from the oven and let cool completely.

To Make Strawberry Glaze:

  • Combine strawberries, pure cane sugar, lemon juice, water, and vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. 
  • Now mix 1 Tbsp arrowroot starch in a small bowl with 2 Tbsps warm water until well combined and lump-free. Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally. Remove from heat and let cool.
  • Once fully cooled, remove your pound cake from the pan by gently lifting the sides of the parchment and placing it unto a platter or cake stand.
  • To top, generously spoon strawberry glaze (without the strawberry chunks, if preferred) atop cooled cake and top with fresh strawberry slices, if desired.
  • Slice and enjoy!
  • Bon Appetit!

Tips & Tricks

STORAGE: Keep cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap in plastic wrap then foil paper and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 
MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The strawberry glaze can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, glaze, top, and enjoy!

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Cream Cheese Pound Cake + Strawberry Glaze.

ORCHIDS + SWEET TEA

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  1. This cake was amazing! Very moist….flavor similar to a yellow cake. Close crumb perfect for a berry topping. I did make the glaze(more like a slightly vanilla flavored jelly), but would prefer just macerated berries without the vanilla in the future. The glaze makes a great presentation, though. Will be making this cake again!

    • Hi JK! I’m so happy that you enjoyed this Cake as much as I did! I’m so honored! Thanks so much for your feedback! 🙂

  2. Made this for a small family gathering and it was a huge hit. We had some leftovers and ate it for breakfast the next day, which made breakfast 10x better.

    • Hi Victoria! I’m so glad that you enjoyed this cake as much as I did! It’s definitely THE BEST for breakfast! Haha.