Lusciously dense and ultra-moist strawberry pound cake recipe is made with cream cheese. It’s firm enough to use in stacked wedding cakes but easy enough for every day. Sugar free strawberry Kool Aid gives it its vibrant color and fresh berry flavor. Freezes well, too.
Ingredients for this recipe: butter, cream cheese, sugar, eggs, sour cream, vanilla, strawberry Kool Aid (the unsweetened packets), all-purpose flour, kosher salt
Table of Contents
Strawberry Pound Cake for Spring Weddings
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 anymore – 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 an hour and a half in Texas heat, 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.
Why not try strawberry Kool Aid?
I made a test cake, using my favorite pound cake recipe and adding the strawberry Kool Aid powder for flavor. 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 Pound Cake FAQs
This easy cake is absolutely the best! It’s a show stopper where ever it goes and people invariable ask for the recipe. They’re always shocked when they find out there’re no berries in it at all!
The lack of berries actually helps the cake maintain the dense texture needed for heavy cakes — keeps them from collapsing.
You can. It works in a similar way to the Kool Aid but I didn’t like the texture as much.
No – you need to use the regular cream cheese block. The other types are not firm enough to give the cake the right texture.
This cake is especially good for strawberry shortcake! Just cut it in slices, add a spoonful of macerated strawberries, then a scoop of ice cream, then more berries. Top with a little whipped cream.
Turns Out, Kool Aid Is a Great Flavoring
So, this easy pound 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.
More Pound Cake Recipes
I love cake – you, too? Here are some of my favorite recipes. I hope you love them as much as I do!
- Chardonnay & Lemon Pound Cake is fresh and delicious for summer. This is another good one to use as a base for strawberry shortcake.
- Margarita Pound Cake has great flavor and a salty pretzel crust on the outside of it – keeping it real!
- Marble Pound Cake has all of my favorite flavors – for when I can’t decide what I want.
- Bourbon Pound Cake is full of bourbon and pecans. It probably lasts a long time but I have no idea – it disappears the first day here.
- Sweet Corn Pound Cake has a unique flavor … sweet and delicate vanilla with a touch of something everyone loves but no one can put their fingers on… SO good.
- Buttermilk Pound Cake is a good, basic pound cake recipe that everyone loves.
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A heavy bundt pan makes all the difference in cakes like this. It keeps the outside from browning too badly and helps it cook evenly. I love the classic Nordic Ware pan for most thinks (link in recipe) but I have to say that this fancier pan has my heart 4-ever.
Strawberry Cream Cheese Pound Cake Recipe
I love this strawberry pound cake for summer parties because it’s so vibrantly pink and the color matches the flavor. It’s a Pinterest favorite and I’m sure it will be a favorite at your house, too.
If you love this recipe please give it 5 stars!
Tangy Strawberry Cream Cheese Pound Cake
Print Add to CollectionEquipment Needed
Ingredients
- 1 cup butter, unsalted – room temperature
- 8 ounces cream cheese, room temperature
- 3 cups 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 flour
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 325F.
- Grease a bundt pan thoroughly and then dust with flour.
- Pour out excess flour, tapping the pan lightly to get the as much out as possible.
- Set aside.
- Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
- Add the sugar and continue to beat until blended.
- Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
- Add the Kool Aid mix, vanilla, and the sour cream and blend.
- Add the flour and salt.
- Mix just until blended and smooth.
- Spoon into bundt pan and smooth top.
- Bake for 1 hour and 40 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean. Start checking at 1 hour 15 minutes.
- Allow to cool for 10 minutes in the pan.
- Remove from pan and drizzle with a glaze or let cool and dust with confectioner’s sugar.
- Cool completely before slicing.
Nutrition
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Deatrice says
August 19, 2018 at 3:19 pmWhich flour do you use? All purpose or self-rising?
Marye Audet says
August 19, 2018 at 8:47 pmall-purpose. 🙂
Tisha says
June 29, 2018 at 9:22 amCould I use cakeflour instead of all purpose flour? The cake looks delicious by the way.
Marye Audet says
June 29, 2018 at 2:23 pmI’d be afraid it wouldn’t rise well.
Kay Booth says
February 21, 2018 at 11:20 amI’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!
Marye Audet says
February 21, 2018 at 2:31 pm1. I believe it does- although I haven’t measured. I think a bundt pan is equal to 2 layers.
2. I’d say 375F for 25 to 30 minutes.
Let me know how it goes!
Kay Booth says
February 23, 2018 at 9:50 pmThanks 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!
Marye Audet says
February 28, 2018 at 10:28 amI am so glad! Thanks for letting me know.
Suzanne says
February 15, 2018 at 8:29 amGetting 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!
Marye Audet says
February 15, 2018 at 2:20 pmThat is correct. 🙂
Annette says
February 13, 2018 at 7:33 amRather 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?
Marye Audet says
February 15, 2018 at 2:27 pmIt would make it too tangy for my tastes but I imagine you could? I’ve never had the problem of the flour sticking. Just don’t use much.
Lisa Tibbedeaux says
January 28, 2018 at 12:09 pmCan this recipe be increased to make a 12 in layer cake?
Marye Audet says
January 30, 2018 at 8:48 amProbably – you can increase the serving sizes on the recipe card and that should help.
Charlotte Andrews says
November 15, 2017 at 2:39 pmI 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.
Marye Audet says
November 15, 2017 at 6:02 pmGreat! Thanks for letting me know.
Neisha says
October 13, 2017 at 10:42 amHi 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?
Marye Audet says
October 18, 2017 at 10:04 amThat should be fine. 🙂
Keys says
August 8, 2017 at 12:38 amTrying this out for the first time and I’m going to top with fresh strawberries and a cream cheese glaze. Wish me luck!!!
Marye Audet says
August 8, 2017 at 8:34 amLet me know what you think. 🙂
Keona Thomas says
December 7, 2016 at 6:19 pmHi! I DEFINITELY WILL BE trying this this weekend. I’ve been on a pound cake frenzy. I’m excited to make it!
James says
November 25, 2016 at 10:34 amWhat kind of flour to use
Marye Audet says
November 28, 2016 at 8:20 amAll purpose flour is perfect in this recipe. 🙂
Kessa says
August 14, 2016 at 3:29 pmYour cake looks delicious!! Could fresh or frozen strawberries be substituted for the koolaid?
Marye Audet says
August 15, 2016 at 11:46 amThank you, Kessa. No, actual fruit would throw off the proportions of the recipe.
Gina @ Running to the Kitchen says
July 25, 2016 at 8:43 pmThe color of this is insane! Such a pretty surprise to cut into!
Bonita Slaughter says
July 2, 2016 at 11:22 amI plan on making this, but what glaze did you do because i don’t see one for it. Thanks
Marye Audet says
July 2, 2016 at 11:41 amI just dusted it with Confectioner’s sugar. 🙂
Ashley says
June 29, 2016 at 1:02 pmThis 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.
Marye Audet says
June 29, 2016 at 1:57 pmBelieve me, I’ve had some silly questions and that’s not even in the top 10. Everything would stay exactly the same. Just change out the flavors. 🙂
Ashley says
June 29, 2016 at 8:21 pmFantastic! Thank you so much for the quick reply I’m super excited to give this a go! I’m thinking puttin blue dye in the glaze so red white (yellow in this case I guess haha) and blue cakes 😀
Marye Audet says
June 30, 2016 at 9:15 pmLet me know what you think!
Quinn says
October 28, 2017 at 9:25 pmHey can I subsitute the koolaid with strawberry gelatin
Marye Audet says
November 2, 2017 at 11:07 amI’ve never tried so I’m not sure.
Nonya Mace says
June 24, 2016 at 4:17 pmHello, I want to make this, but I’m curious to know…why the sour cream?
Marye Audet says
June 24, 2016 at 5:38 pmIt adds moistness and helps the cake have a tender crumb. 🙂
Jenn says
June 11, 2016 at 6:37 pmMy 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.
Marye Audet says
June 13, 2016 at 8:44 pmThank you! I am glad you liked it. How did your parents like it?
Starla says
May 29, 2016 at 8:49 pmI 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!
Marye Audet says
May 29, 2016 at 8:50 pmI’d bake them at 375F and check for doneness after about 15 minutes. 🙂
Rita says
April 20, 2016 at 3:15 pmMy 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?
Marye Audet says
April 21, 2016 at 8:58 amAbout an hour and forty minutes per cake including prep time.
Megan {Country Cleaver} says
March 2, 2016 at 9:00 pmOh mercy this looks like just the ticket for spring!
Marye Audet says
March 3, 2016 at 10:24 amThank you!!
Kathryn @ FoodieGirlChicago says
March 2, 2016 at 8:12 pmI love the color of this cake! I bet it is delicious!!
Marye Audet says
March 3, 2016 at 10:19 amThanks!
Maris Callahan says
March 2, 2016 at 3:28 pmThis must have been a fun one to make around Valentine’s Day!
Marye Audet says
March 3, 2016 at 9:51 amActually the first time I made it was for a wedding. 🙂
Heather Tallman says
March 2, 2016 at 11:04 amLove the color!
Marye Audet says
March 3, 2016 at 9:50 amIt really is vibrant, isn’t it?
Florian @ContentednessCooking says
March 2, 2016 at 9:54 amLooks fantastic and inviting!
Marye Audet says
March 3, 2016 at 9:50 am🙂 thank you! It is so good.
Kaitie says
March 2, 2016 at 8:05 amNot 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!
Marye Audet says
March 3, 2016 at 9:49 amAwww… thank you!