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Tangy Strawberry Cream Cheese Pound Cake

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This tangy, moist strawberry cream cheese pound cake recipe is dense and delicious with a velvety texture. It is firm enough to use in stacked cakes like wedding cakes but easy enough to make anytime. A secret ingredient gives it its unique flavor and vibrant color.

Easy, moist strawberry cream cheese pound cake is so pretty and so good! Dense enough for wedding cake - restlesschipotle.com

My eldest daughter’s best friend got married a earlier this month and she had asked me to make the cake. I don’t make wedding cakes often and usually just for family and close friends. They are time intensive and I charge a crazy high amount for other people. Anyway, after discussing various flavor combos she decided on strawberry with ganache filling. I was cool with that.

I was cool with that until I realized that there is no strawberry pound cake recipe that I know of that would stand up to the rigors of wedding cake — being stacked, being transported and hour and a half, etc. I thought about it for days and just before I was about to tell her we had to go with a vanilla cream cheese poundcake I got an idea.

The Restless Chipotle Channel

Why not try strawberry Kool Aid?

I made a test cake, using my favorite pound cake recipe and adding the Kool Aid. It came out perfectly! The color was a little intense but very pretty but best of all, one of the people who tasted the test cake said, “I can tell you used fresh berries in this!”

It just doesn’t get better than that. The cake held up perfectly and tasted delicious.

strawberry cream cheese pound cake is tangy with fresh berry flavor - restlesschipotle.com

So, this cake has nary a fresh strawberry in it but the flavor and texture are unbeatable. This has opened up an entire world of possibilities to me, which no-doubt you’ll be seeing on the blog in the weeks to come. Be careful not to over mix the batter or you’ll run the risk of the cake being tough. This is baked in a slow oven for a long time but the resulting cake will knock your socks off.

This strawberry cream cheese pound cake can be made in a bundt cake, cupcakes, or layer cake... it works beautifully anyway you make it -- restlesschipotle.com

The following is an affiliate link. If you click and buy something I’ll get a small commission which is used to maintain the blog. Thanks for being a part of Restless Chipotle!

A heavy bundt pan makes all the difference in cakes like this. It keeps the outside from browning to badly and helps it cook evenly. This classic Nordic Ware pan is awesome and it comes in a couple of different designs… Best of all, it will last forever!

 

Nordic Ware Platinum Collection Original 10- to 15-Cup Bundt Pan

4.15 from 42 votes
strawberry cream cheese pound cake is tangy with fresh berry flavor - restlesschipotle.com
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Tangy Strawberry Cream Cheese Pound Cake
Prep Time
15 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 55 mins
 
A vibrantly pink cream cheese pound cake that tastes like tangy strawberry. It is dense, moist, and velvety and can be used for wedding cakes or bundt cakes or even cupcakes!
Course: Dessert - Cake
Servings: 12
Author: Marye Audet
Ingredients
  • 1 cup of unsalted butter room temperature
  • 8 ounces of cream cheese room temperature
  • 3 cups of sugar
  • 6 eggs room temperature
  • 1/3 cup sour cream
  • 1 1/2 teaspoons vanilla
  • 2 packets strawberry Kool Aid the kind you add sugar to.
  • 3 cups of flour
  • 1/8 teaspoon of salt
Instructions
  1. Preheat the oven to 325F.
  2. Grease a bundt pan thoroughly and then dust with flour.
  3. Pour out excess flour.
  4. Set aside.
  5. Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
  6. Add the sugar and continue to beat until blended.
  7. Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
  8. Add the Kool Aid mix, vanilla, and the sour cream and blend.
  9. Add the flour and salt.
  10. Mix just until blended and smooth.
  11. Spoon into bundt pan and smooth top.
  12. Bake for 1 hour and 40 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean.
  13. Allow to cool for 10 minutes in the pan.
  14. Remove from pan and drizzle with a glaze or let cool and dust with confectioner's sugar.
  15. Cool completely before slicing.

 

If you liked this Strawberry Cream Cheese Pound Cake recipe you may also like…

Margarita Pound Cake

Sweet Corn Pound Cake with Honey Whipped Cream

Lemon Blueberry Pound Cake Chef in Training

Caramel Pound Cake Southern Bite

This recipe is part of the Favorite Summer Potluck Recipes Roundup at Tidy Mom

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Comments

  3. I’ve been asked to make a 2-layer strawberry birthday cake that will hold a heavy topper. This recipe sounds perfect!
    Could you help with the following questions?
    1. Does this recipe yield enough batter to make two 9″ round cakes?
    2. What temperature and baking time should be used?
    Thank you so much for the recipe and for answering my questions!

    Reply

      • Thanks for your quick response, Marye. The batter filled two 9″ round pans and the assembled cake was the height of a typical two-layer cake. I baked the cakes at 350 for 33 minutes (I was waiting to see if the cake edges would pull away from the sides – which they never did). In retrospect, I think 30 minutes would have been about right. Due to the density, the cake was easy to frost and decorate. Looking forward to tasting the cake!

        Reply

  4. Getting ready to make this right now for a friend’s birthday. But…I noticed you didn’t list baking powder/soda? Is that correct? Thank you!

    Reply

  5. Rather than dusting the pan with flour, could you dust with an extra packet of strawberry koolaid so the cake wouldn’t have the white flour on the outside when removed from the pan?

    Reply

  7. I used this recipe in my bakery for a wedding cake and it was a hit. It is so delicious . Thank you for posting this. I have one in my oven right now to decorate for a wedding shower.

    Reply

  8. Hi This recipe is awesome!!! The texture was so nice and the flavor. I would love to make just plain vanilla cupcakes without the red Kool-aid. Would that mess with the recipe?

    Reply

  9. Trying this out for the first time and I’m going to top with fresh strawberries and a cream cheese glaze. Wish me luck!!!

    Reply

  15. This may be a silly question but, if I change out the koolaid flavors would it still bake about the same? I’ve got a party coming up and would love to have strawberry and a lemonade version of the same cake and then serve them side by side.

    Reply

  17. My husband and I just made this. It is delicious! We are taking it to my parents tomorrow. I bet no one will guess it’s koolaid and not fresh strawberries.
    Thanks so much for the recipe.

    Reply

  18. I noticed that it says you can make cupcakes with this recipe. Would love to try, could you tell me about how long I should cook them and at what temperature? Thanks!

    Reply

  19. My God child wants a birthday cake with one layer strawberry and the other blueberry! Strawberry frosting. Going to look for blueberry kool aid and half the flavoring in each. How long will it take to bake?

    Reply

  25. Not only does this look amazing, but seriously – the colour of the cake! BEAUTIFUL! I like that it’s not an overly sweet chocolate cake, and this would go beautifully with a cup of tea or coffee as a sweet treat!

    Reply

  30. I want to use this recipe for a wedding cake but I need to know ahead of time how many cups of batter this recipe makes. Can you help me out?

    Reply

  31. Hello, I’m looking forward to trying your recipe. It looks so delicious! However, i just wanted to ask….. Do you use all purpose or self rising flour? I am thinking self rising since baking powder or baking soda is not a ingredient but I just want to make sure. Thanks

    Reply

  32. I’ve never made a Pound Cake, but this recipe looks yummy! I’d like to make Petit Fours for Valaentine’s Day using this recipe but I would rather bake in a loaf pan. How long would you suggest I cook in a loaf pan? Since there are all kinds of sizes of loaf pans, could you also suggest the size I’d need to use? I’d think I’d have too much waste in using a Bunt Pan. Thank you!

    Reply

  33. This sounds absolutely fabulous. I was wondering though if I could make this into a cake version rather then bundt? And if so. What frosting would you suggest ? Thanks ! I have to make a bday cake this weekend and thought how lovely it would be to cut into it and see is beautiful red !

    Reply

  42. Good Afternoon,
    I received your recipe via text message from one of my close friends who wants me to make her your recipe for the tangy strawberry cream cheese cake. In the past I have been very successful with making pound cakes such as lemon and the original. I want to ask if it is necessary to add in 1/8 salt? The reason being is that I noticed that the recipe calls for 1 cup of salted butter. I just want to make sure that the cake wouldn’t taste salted since this cake will be sold to her. is it possible to use unsalted butter and add in the salt? or just use the salted butter and omit the salt?

    Reply

  43. I made this cake last night and while the taste is awesome, it didn]t rise at all. No baking powder or soda in recipe. I used AP flour. Thoughts?

    Reply

    • It’s possible that the butter was too warm and melty if your kitchen was hot. Another possibility is that you over beat the batter. If neither of those seem to fit I’d try it again and add 1/2 teaspoon of baking powder in with the flour. It will guard against that happening even if you do beat it a little too much. The texture will be slightly different. Hope this helps. 🙂

      Reply

  44. Dear Marye, I love your bundt mold. What a fun and beautiful cake…I love that you used kool aid. I have some on hand, I will have to try this soon. xo, Catherine

    Reply

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