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Cream Cheese Pound Cake + Strawberry Glaze
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5 from 7 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.
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
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea


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


  • 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!


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!