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Cream Cheese Pound Cake with Strawberry Glaze on a serving board.
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5 from 10 votes

Cream Cheese Pound Cake + Strawberry Glaze

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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Keyword: baked, bundt cake, cake, cakes, classic, cream cheese, dessert, easy, fluffy, homemade, indulge, loaf, plant-based, recipe, soft, southern, strawberry, sweet, traditional, vegetarian
Servings: 8 servings
Calories: 325kcal
Author: Shanika

Ingredients

POUND CAKE:

  • 1 ½ cups organic all-purpose flour
  • 1 cup organic cane sugar
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 3 large eggs, room temp.
  • ½ cup unsalted butter, softened at room temp.
  • 4 oz. organic cream cheese, softened at room temp.
  • 1 teaspoon vanilla extract
  • 3 Tbsps sour cream or greek yogurt

STRAWBERRY GLAZE:

  • 2 cups organic powdered sugar
  • 1 teaspoon strawberry preserves/jam
  • 1-2 Tbsps Almond milk (You can use your fave plant-based milk or heavy cream)

TOPPINGS:

  • Sliced fresh strawberries
  • Fresh rosemary sprigs

Instructions

TO MAKE THE POUND CAKE:

  • Preheat your oven to 375 degrees Fahrenheit and lightly grease it using butter and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
  • In a bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
  • In a separate bowl, add the butter, cream cheese, and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
  • Add in the eggs (one at a time), vanilla, and sour cream followed by the dry ingredients, mixing everything together until well combined, smooth, and lump-free, about 2-3 minutes. NOTE: The batter should be thick, yet easy to stir.
  • Scoop the batter evenly into the loaf pan and bake for 45 minutes to 1 hour, or until a toothpick or butter knife comes out clean when tested all around the cake.
  • Remove cake from the oven and let it cool completely in the pan before removing the cake and placing it onto a platter or cake stand. NOTE: Let it cool for at least 1-2 hours in a cool place before frosting.

TO MAKE THE STRAWBERRY GLAZE:

  • In a bowl, add the powdered sugar, strawberry preserves/jam, and milk, whisking everything together until the glaze is smooth and thick. NOTE: Add 1-2 Tbsps of milk at this point, if needed. Glaze should be thick, but able to slowly run off whisk.
  • Once the cake has cooled completely, generously drizzle strawberry glaze atop. Garnish with sliced fresh strawberries and rosemary sprigs, if desired.
  • Slice and enjoy with your favorite scoop of ice cream or whipped cream.
  • Bon Appetit!

Notes

  • STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: You can always just use cake flour for this recipe.
  • 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 sealed and stored in the fridge as well. When ready to serve, let the glaze and cake sit at room temperature for 30 minutes to an hour (15-20 minutes for the glaze until it’s easy to stir).

Nutrition

Calories: 325kcal | Carbohydrates: 76g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 331mg | Potassium: 109mg | Fiber: 1g | Sugar: 27g | Vitamin A: 492IU | Vitamin C: 0.1mg | Calcium: 104mg | Iron: 2mg