When you’re craving a dessert that’s as stunning as it is satisfying, this Strawberry Cream Cheese Pound Cake delivers on every level. It’s the perfect balance of nostalgic strawberry flavor and rich, velvety texture—thanks to the unbeatable combination of cream cheese, butter, and sour cream. The vibrant pink hue and dense, moist crumb make it ideal for everything from birthday parties to bridal showers, or even just an indulgent weekend bake. This is no ordinary pound cake—it’s soft, tender, and bursting with berry goodness in every bite.
Ingredients
Here’s everything you need to create this masterpiece. Make sure your ingredients are at room temperature—this helps everything blend like a dream.
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1 cup unsalted butter, room temperature
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8 ounces cream cheese, room temperature
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3 cups sugar
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6 eggs, room temperature
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⅓ cup sour cream, room temperature
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1 ½ teaspoons vanilla extract
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2 packets unsweetened strawberry Kool-Aid (yes, the kind you add sugar to!)
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3 cups all-purpose flour
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⅛ teaspoon salt
How to Make Strawberry Cream Cheese Pound Cake
You don’t need fancy skills to make this cake sing—just a little patience, a bundt pan, and the willingness to wait as your kitchen fills with the most incredible aroma.
Step 1: Prep Your Pan and Oven
Preheat your oven to 325°F (163°C). Grease a bundt pan thoroughly—get into all those nooks and crannies. Dust it with flour and tap out the excess. Trust me, this step is crucial to ensure your cake comes out beautifully clean.
Step 2: Cream the Butter and Cream Cheese
Using the lowest speed on your mixer, beat the butter and cream cheese until smooth and blended. This combo is the secret to that luscious texture!
Step 3: Add the Sugar
Pour in the sugar and keep beating until the mixture is light and fluffy. We’re building air and sweetness here—don’t rush it.
Step 4: Incorporate the Eggs
Add the eggs one at a time, blending well after each addition. It might seem slow-going, but this step helps keep your batter emulsified and smooth.
Step 5: Add the Flavor
Mix in the strawberry Kool-Aid, vanilla, and sour cream. The batter will turn a gorgeous pink color and smell like a summer day. This is when things start getting fun.
Step 6: Finish with Flour
Gently fold in the flour and salt until just combined. Don’t overmix here—we want tender, not tough.
Step 7: Bake
Spoon the batter into your prepared bundt pan and smooth the top. Bake for 1 hour and 30 minutes, but start checking at 1 hour and 15 minutes. A cake tester or skewer inserted halfway between the center and edge should come out clean.
Step 8: Cool and Finish
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. You can finish it with a glaze, a dusting of powdered sugar, or even whipped cream and fresh berries if you’re feeling extra.
Helpful Tips
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Room Temperature is Key: Cold ingredients won’t blend properly, and that can mess with your texture. Give everything time to warm up.
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Don’t Skip the Kool-Aid: It’s what gives the cake that bright strawberry flavor and color. No, it doesn’t taste like artificial candy—it just tastes like happiness.
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Check Early: Oven times vary! Start checking at 75 minutes so you don’t overbake.
Substitutions and Variations
This cake is flexible, and there are plenty of ways to make it your own:
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No Kool-Aid? Use 2 tablespoons of freeze-dried strawberry powder and an extra ¼ cup of sugar.
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Want a tangy twist? Add lemon zest to the batter and drizzle with lemon glaze.
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Make it a layer cake: Divide into cake pans and reduce the bake time to 35-40 minutes.
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Cupcake version? Yes please! Scoop into lined muffin tins and bake for 20-22 minutes.
Frequently Asked Questions
Can I use a hand mixer?
Absolutely, just be sure to mix long enough to incorporate everything well—especially when creaming the butter and sugar.
What if I don’t have a bundt pan?
You can use two 9×5-inch loaf pans instead. Reduce the bake time slightly and check at the 60-minute mark.
Does it taste like cream cheese?
It doesn’t scream cream cheese, but you’ll taste a subtle richness and tang that balances the sweetness perfectly.
Storage Instructions
This cake stores like a dream:
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Room Temperature: Keep covered on the counter for up to 3 days.
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Refrigerator: Wrap tightly and store for up to 1 week.
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Freezer: Slice and wrap individually for quick treats! Freeze for up to 3 months.
To serve, bring to room temperature or warm slightly in the microwave for that fresh-from-the-oven feel.
More Recipes You’ll Love
If you’re loving the rich, nostalgic flavors in this cake, here are a few other treats you might want to bookmark for your next baking day:
This Strawberry Cream Cheese Pound Cake has quickly become a fan favorite in my kitchen—and honestly, I’m kicking myself for not having shot it sooner. The texture, the color, the flavor…it’s all just pure joy in a bundt pan. I hope it brings as much happiness to your home as it has to mine.
Happy baking, my friend. Let me know if you make it—I’d love to hear what you think!