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
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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’re looking for a cake with real, fresh fruit flavor try this triple layer orange cake with orange buttercream. It’s spectacular!
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
Which flour do you use? All purpose or self-rising?
Marye Audet
all-purpose. 🙂
Tisha
Could I use cakeflour instead of all purpose flour? The cake looks delicious by the way.
Marye Audet
I’d be afraid it wouldn’t rise well.
Kay Booth
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!
Marye Audet
1. 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
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!
Marye Audet
I am so glad! Thanks for letting me know.
Suzanne
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!
Marye Audet
That is correct. 🙂
Annette
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?
Marye Audet
It 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
Can this recipe be increased to make a 12 in layer cake?
Marye Audet
Probably – you can increase the serving sizes on the recipe card and that should help.
Charlotte Andrews
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.
Marye Audet
Great! Thanks for letting me know.
Neisha
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?
Marye Audet
That should be fine. 🙂
Keys
Trying 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
Let me know what you think. 🙂
Keona Thomas
Hi! I DEFINITELY WILL BE trying this this weekend. I’ve been on a pound cake frenzy. I’m excited to make it!
James
What kind of flour to use
Marye Audet
All purpose flour is perfect in this recipe. 🙂
Kessa
Your cake looks delicious!! Could fresh or frozen strawberries be substituted for the koolaid?
Marye Audet
Thank you, Kessa. No, actual fruit would throw off the proportions of the recipe.
Gina @ Running to the Kitchen
The color of this is insane! Such a pretty surprise to cut into!
Bonita Slaughter
I plan on making this, but what glaze did you do because i don’t see one for it. Thanks
Marye Audet
I just dusted it with Confectioner’s sugar. 🙂
Ashley
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.
Marye Audet
Believe 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
Fantastic! 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
Let me know what you think!
Quinn
Hey can I subsitute the koolaid with strawberry gelatin
Marye Audet
I’ve never tried so I’m not sure.
Nonya Mace
Hello, I want to make this, but I’m curious to know…why the sour cream?
Marye Audet
It adds moistness and helps the cake have a tender crumb. 🙂
Jenn
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.
Marye Audet
Thank you! I am glad you liked it. How did your parents like it?
Starla
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!
Marye Audet
I’d bake them at 375F and check for doneness after about 15 minutes. 🙂
Rita
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?
Marye Audet
About an hour and forty minutes per cake including prep time.
Megan {Country Cleaver}
Oh mercy this looks like just the ticket for spring!
Marye Audet
Thank you!!
Kathryn @ FoodieGirlChicago
I love the color of this cake! I bet it is delicious!!
Marye Audet
Thanks!
Maris Callahan
This must have been a fun one to make around Valentine’s Day!
Marye Audet
Actually the first time I made it was for a wedding. 🙂
Heather Tallman
Love the color!
Marye Audet
It really is vibrant, isn’t it?
Florian @ContentednessCooking
Looks fantastic and inviting!
Marye Audet
🙂 thank you! It is so good.
Kaitie
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!
Marye Audet
Awww… thank you!