If you’re ready to dive into a truly delightful dessert, this Strawberry Cream Cheese Pound Cake with Swirled Fresh Strawberry Glaze Recipe is a total game-changer. Imagine a tender, buttery pound cake that’s luxuriously creamy from the cream cheese, with vibrant swirls of fresh strawberry puree beautifully painted throughout the batter. Then, it’s topped off with a luscious, tangy glaze bursting with strawberry flavor that glazes the cake like a masterpiece. This cake isn’t just about sweetness; it’s a harmony of rich textures, fresh fruitiness, and that irresistible cream cheese tang, making every bite a memorable moment. Trust me, whether it’s for an afternoon treat or a special occasion, this recipe is going to be your new favorite showstopper dessert.

Ingredients You’ll Need

A close-up image shows a deep white pan on a white marbled surface with a red, thick base layer evenly spread inside. On top of this red layer, a pile of white granulated sugar is being poured from above, creating a soft falling texture as it lands gently in the center. The pan has handles on both sides, and the background is softly blurred with kitchen cabinets. photo taken with an iphone --ar 4:5 --v 7

Getting started with this strawberry pound cake is surprisingly simple because the ingredients are straightforward, yet each one brings something essential to the table — whether it’s flavor, moisture, or the perfect crumb. Let’s break down how these humble staples come together to create magic.

Strawberries: Fresh and juicy, they add natural sweetness and vibrant color to both the cake and glaze.
Sugar (granulated and powdered): Essential for sweetness and structure, granulated sugar helps the cake rise; powdered sugar smooths out the glaze.
Cream cheese: Room temperature for a silky texture, it enriches both the cake and the glaze with a subtle tanginess.
Salted butter: Adds moisture and a rich, buttery flavor, perfectly complementing the cream cheese.
Vanilla and lemon extract: They elevate the flavor, adding depth and brightness to the batter.
Eggs: Provide structure and tenderness — remember to use them at room temperature for the best results.
Whole milk: Adds moisture and helps create a soft cake crumb.
All-purpose flour: The body of the cake, carefully measured for an ideal crumb.
Baking soda and salt: Leavening and flavor enhancers that keep the cake balanced and light.
Strawberry extract and red food coloring: Used sparingly, they boost the berry flavor and create those iconic swirls.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Strawberry Cream Cheese Pound Cake with Swirled Fresh Strawberry Glaze Recipe

Step 1: Make the Strawberry Puree

Start by blending fresh strawberries until smooth to capture that juicy essence. Then, combine the puree with sugar in a small saucepan and gently simmer it over low heat until it reduces to a thick, luscious half-cup of concentrated strawberry goodness. This step intensifies the natural fruit flavor — keep a close eye to avoid burning. Once done, set it aside to cool.

Step 2: Prepare the Bundt Pan and Cream Butter and Cream Cheese

Preheat your oven to 325°F. Grease a 10-cup bundt pan with butter-flavored shortening, then sprinkle a light dusting of flour to ensure the cake releases perfectly after baking. Next, beat together butter and cream cheese at room temperature until fluffy, about 1–2 minutes. This combo is what creates that signature moist and tender crumb of our pound cake.

Step 3: Incorporate Sugar, Extracts, and Eggs

Add one cup of granulated sugar to the butter and cream cheese mixture, then beat it on low speed while gradually adding the remaining sugar over three full minutes. This process whips air into the batter, making it light and fluffy. Stir in the vanilla and lemon extracts, which provide bright and warm notes. In a separate small bowl, whisk together the eggs and milk — both at room temperature — to keep the batter’s texture smooth and stable.

Step 4: Combine Dry Ingredients and Alternate into Batter

In another bowl, sift together the all-purpose flour, baking soda, and salt. Slowly add the dry mix into the butter mixture, alternating with the egg-milk mix. Mixing after each addition and scraping down the sides ensures an even incorporation. The batter will become thick, light, and whipped, just the way we want it.

Step 5: Create Strawberry Swirls

Pull two cups of batter out into a small bowl. Gently fold in your cooled strawberry puree, strawberry extract, and red food coloring for those beautiful pink swirls. Then, add this strawberry-infused batter back into the main batter and fold a few times carefully to create distinct swirls without fully mixing the colors. If you want extra control, divide the main batter between two bowls before folding — it’s easier than you think!

Step 6: Bake the Pound Cake

Pour your marbled batter into the prepared bundt pan and give the pan a gentle tap to release any air bubbles. Bake on the middle rack for 1 hour and 15–20 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let the cake cool in the pan for 15–20 minutes before removing it onto a wire rack to cool completely.

Step 7: Prepare and Apply the Fresh Strawberry Glaze

For the glaze, mix room temperature cream cheese with sifted powdered sugar until crumbly. Gradually add whole milk to create a smooth, pourable glaze. Stir in vanilla extract, strawberry extract, and a pinch of salt for balance. Drizzle this luscious glaze over the cooled cake and let it set. The glaze forms a thin, soft layer on top with a creamy underside, complementing every bite perfectly.

How to Serve Strawberry Cream Cheese Pound Cake with Swirled Fresh Strawberry Glaze Recipe

A single round bundt cake with a deep brown color and a porous texture rests on a cooling rack. Thick white icing is poured over the top, slowly flowing down the sides in smooth, shiny waves that slightly drip over the edges. The background shows a blurred indoor setting with a white marbled surface underneath. A woman's hand holding a utensil is partially visible, guiding the icing. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh sliced strawberries and a few mint leaves are simple but elegant garnishes that amplify the strawberry flair. You can also dust a little powdered sugar over the top for an extra touch of sweetness and charm.

Side Dishes

This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. Freshly brewed coffee or a glass of sparkling rosé also complement the fruity richness of the pound cake.

Creative Ways to Present

Why not turn this classic into an afternoon tea centerpiece? Arrange small slices on a pretty plate alongside edible flowers or add a few colorful berry compotes on the side for guests to spoon over their cake. For a fun twist, layer slightly cooled slices between layers of strawberry shortcake cream for an elevated dessert experience.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for 2–3 days. This keeps it moist and fresh, although the glaze may soften slightly over time.

Freezing

You can freeze slices of the cake individually by wrapping them well in plastic and storing them in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving to maintain the delicate texture.

Reheating

Warm slices gently in the microwave for 10–15 seconds to revive softness, or pop them in a low oven (about 300°F) for a few minutes to refresh the crust. The cream cheese glaze is best enjoyed cool, so consider adding a fresh drizzle after reheating.

FAQs

Can I use frozen strawberries for the puree?

Absolutely! Just thaw and drain them well before pureeing to avoid excess moisture, which can affect the cake’s texture.

What if I don’t have a bundt pan?

A standard loaf pan or tube pan works fine. Just adjust the baking time and check for doneness earlier or later depending on your pan’s size.

Is it necessary to use cream cheese in both the cake and glaze?

The cream cheese is key to that wonderful flavor and moist crumb in the cake, plus its slight tang balances the glaze beautifully. You’ll want it in both to get the full effect.

Can I make the cake without food coloring?

Yes, the swirls will be more subtle in color but just as delicious. The food coloring mainly enhances visual appeal.

How should I store the glazed cake in warm weather?

Refrigerate the cake loosely covered to keep the glaze fresh, but allow it to come to room temperature before serving for the best flavor and texture.

Final Thoughts

There’s something truly special about this Strawberry Cream Cheese Pound Cake with Swirled Fresh Strawberry Glaze Recipe that makes it a stunner both visually and in taste. It’s a perfect way to celebrate fresh strawberries in a rich, creamy, and utterly satisfying dessert. Whether you’re surprising your loved ones or treating yourself, this cake promises smiles and warm memories with every bite. Give it a try — I’m betting it’ll become a beloved classic in your kitchen too!