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Tangy Strawberry Cream Cheese Pound Cake

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
Cuisine Amercian Heritage
Keyword bundt, pink, potlucks, pound cake, strawberry, summer desserts
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Cool in Pan 10 minutes
Total Time 2 hours 5 minutes
Servings 16
Calories 397kcal
Author Marye Audet-White



  • 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


  • 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.


Calories: 397kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 188mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 575IU | Calcium: 27mg | Iron: 1.2mg