Strawberry Cream Cheese Pound Cake

why make this recipe

This cake is simple, quick, and full of strawberry flavor. It uses a box cake mix and a bit of cream cheese for a moist, rich pound cake. You can make it any day when you want an easy dessert that looks and tastes special.

introduction

This Strawberry Cream Cheese Pound Cake blends sweet strawberry cake mix with smooth cream cheese and instant cheesecake pudding. It bakes in a bundt pan and gets a light strawberry glaze. If you want a step-by-step quick guide, try this homemade strawberry cream cheese pound cake guide for more ideas.

how to make Strawberry Cream Cheese Pound Cake

Follow the simple steps below. Mix the cream cheese well, add the cake mix and pudding mix, then add the eggs and liquids. Bake in a greased bundt pan and cool before glazing. For more tips and a full write-up, see the full recipe page.

Ingredients :

• 1 box strawberry cake mix
• 1 box (3.4 oz) instant cheesecake pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2–3 tbsp strawberry puree or milk
• Optional: pink food coloring

Directions :

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, beat cream cheese until smooth. Add strawberry cake mix, cheesecake pudding mix, eggs, vegetable oil, milk, sour cream, and vanilla extract. Mix until well combined.
3. Pour the batter into the prepared bundt pan.
4. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
6. For the glaze, mix powdered sugar with strawberry puree or milk until smooth. Adjust consistency with more puree or milk if needed.
7. Drizzle glaze over the cooled cake. Optionally, add pink food coloring to the glaze.

how to serve Strawberry Cream Cheese Pound Cake

Slice the cake and serve at room temperature. Add fresh strawberries or a dollop of whipped cream if you like. Serve with coffee or tea for a simple treat.

how to store Strawberry Cream Cheese Pound Cake

Keep the cake covered at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. You can also freeze slices in an airtight container for up to 2 months; thaw in the fridge before serving.

tips to make Strawberry Cream Cheese Pound Cake

• Use room-temperature cream cheese for a smooth batter.
• Beat the cream cheese until very smooth before adding dry mix.
• Do not overmix once you add the dry cake mix. Mix until just combined.
• Check the cake at 40 minutes; ovens vary.
• If the top browns too fast, tent with foil for the last 10 minutes.

variation (if any)

• Add chopped fresh strawberries into the batter for more fruit pieces.
• Use strawberry jam in the glaze for stronger flavor.
• Swap sour cream for plain yogurt if needed.

FAQs

Q: Can I use a different pan?
A: Yes. You can use a loaf pan, but baking time will change. Check with a toothpick.

Q: Can I make this without the instant cheesecake mix?
A: Yes, but the texture will change. The pudding mix adds creaminess and structure.

Q: How do I make the glaze thicker or thinner?
A: Add more powdered sugar to thicken. Add a little more puree or milk to thin it.

Q: Can I use frozen strawberries for the puree?
A: Yes. Thaw and blend them before using.

Conclusion

For a tested version with photos and notes, see The BEST Strawberry Cream Cheese Pound Cake at Divas Can Cook. You can also compare cook times and reviews on Strawberry Cream Cheese Pound Cake recipe on Food.com.

Strawberry Cream Cheese Pound Cake

This Strawberry Cream Cheese Pound Cake is an easy dessert that combines strawberry flavor with a rich texture, made simple using a box cake mix and cream cheese for moisture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 box strawberry cake mix
• 1 box 3.4 oz instant cheesecake pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 8 oz cream cheese, softened Use room temperature for best results
• 1/2 cup sour cream Can substitute with plain yogurt
• 1 tsp vanilla extract

Glaze Ingredients

• 1 cup powdered sugar
• 2-3 tbsp strawberry puree or milk Adjust based on desired glaze consistency
• Optional: pink food coloring

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, beat cream cheese until smooth.
3. Add strawberry cake mix, cheesecake pudding mix, eggs, vegetable oil, milk, sour cream, and vanilla extract. Mix until well combined.
4. Pour the batter into the prepared bundt pan.

Baking

1. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
2. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Making the Glaze

1. Mix powdered sugar with strawberry puree or milk until smooth. Adjust consistency with more puree or milk if needed.
2. Drizzle glaze over the cooled cake. Optionally, add pink food coloring to the glaze.

Notes

For best results, use room-temperature cream cheese and avoid overmixing once you add the dry cake mix. If the top browns too fast, tent with foil for the last 10 minutes.