The aroma alone is enough to draw you in—warm, buttery, and kissed with the scent of fresh strawberries. This Southern Strawberry Cream Cheese Butter Cake wasn’t part of the plan. It started as a simple pound cake experiment, inspired by a forgotten basket of ripe strawberries on the counter. One spontaneous swirl of berries later, it became a quiet baking triumph—moist, rich, and dotted with bursts of berry sweetness.
Topped with a delicate strawberry cream cheese glaze, this cake is everything you love about spring wrapped into one satisfying slice. It’s the kind of dessert that makes an impression without trying too hard—perfect for potlucks, birthdays, brunches, or simply sharing with a neighbor. One bite, and you’ll understand why it’s earned a permanent spot in the rotation.
Why You’ll Love This Cake
- Fresh Strawberry Flavor – Real berries add a bright, natural sweetness.
- Velvety Texture – Thanks to cream cheese and butter, every bite is rich and moist.
- One-Bowl Simplicity – Easy to mix, with pantry staples you probably already have.
- Naturally Beautiful – A soft pink glaze adds charm without artificial flavors.
- Versatile and Giftable – Lovely for celebrations, brunch tables, or just-because baking.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup whole milk (or buttermilk for extra tang)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped and patted dry
For the Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp strawberry purée or jam
- ½ tsp vanilla extract
- Optional: a drop of pink food coloring
Tools You’ll Need
- Stand mixer or hand mixer
- Mixing bowls
- Bundt or 9×13 baking pan
- Rubber spatula
- Cooling rack
- Small whisk or saucepan (for glaze)
How to Make It
Step 1: Preheat & Prepare
Preheat the oven to 325°F (163°C). Grease and flour your baking pan, or line the bottom with parchment paper for extra insurance.
Step 2: Cream Butter & Cream Cheese
Beat the butter and cream cheese together until smooth and fluffy—about 2–3 minutes. This step builds the foundation for a soft, luxurious crumb.
Step 3: Add Sugar & Eggs
Gradually mix in the sugar. Once light and airy, add the eggs one at a time, beating well after each to keep the batter smooth.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Add dry ingredients to the wet mixture in thirds, alternating with milk. Begin and end with the flour mixture, mixing gently until just combined.
Step 5: Flavor & Fold
Add vanilla extract. Gently fold in the chopped strawberries—make sure they’re dry to prevent excess moisture in the batter.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Let the cake rest in the pan for 15–20 minutes before turning it onto a wire rack to cool completely.
Step 7: Make the Glaze
Whisk together softened cream cheese, powdered sugar, strawberry purée, vanilla, and food coloring (if using). Add a splash of milk if needed to reach a pourable consistency.
Step 8: Glaze & Serve
Once the cake is completely cool, drizzle the glaze generously over the top. Let it drip naturally down the sides. Garnish with fresh strawberries or edible flowers if desired.
Problems and Solutions
- Wet Strawberries – Always pat berries dry to prevent soggy batter.
- Overmixing – Stir only until ingredients are combined to avoid a dense texture.
- Baking Too Hot – Stick to 325°F for even baking and a tender crumb.
- Cold Ingredients – Let butter, cream cheese, and eggs come to room temperature.
- Glazing Too Soon – Always glaze a fully cooled cake to prevent melting.
Serving Ideas
- Pair with whipped cream or a scoop of vanilla ice cream
- Serve alongside iced tea or strawberry lemonade
- Add mint sprigs or edible flowers for an elegant touch
- Wrap slices as thoughtful homemade gifts
Storage Tips
- Room Temp: Fine for up to a day, covered
- Refrigerate: Keeps well for 4–5 days in an airtight container
- Freeze: Wrap individual slices tightly; freeze up to 3 months
- Reheat: Microwave for 10–15 seconds to refresh texture
Frequently Asked Questions
Q: Can I use frozen strawberries?
Yes—just thaw and drain them well to avoid excess moisture.
Q: Buttermilk or whole milk—what’s better?
Buttermilk adds a subtle tang and softer crumb, but both work beautifully.
Q: Can I skip the glaze?
You can, though the glaze adds a lovely flavor and color. A dusting of powdered sugar works in a pinch.
Q: Can I make cupcakes with this recipe?
Absolutely. Fill liners ¾ full and bake at 325°F for about 25–30 minutes.
Creative Variations
Lemon Strawberry Twist
Swap vanilla for 1 tsp lemon zest + ½ tsp lemon extract. Add lemon juice to the glaze for brightness.
Chocolate-Dipped Strawberry Cake
Fold in ½ cup mini chocolate chips and drizzle the cooled cake with ganache.
Gluten-Free Version
Use a 1:1 gluten-free flour blend. Add 1 tsp xanthan gum if your blend doesn’t include it.
Conclusion
This Strawberry Cream Cheese Butter Cake is everything a spring dessert should be—tender, subtly sweet, and filled with the joy of seasonal fruit. It doesn’t scream for attention, but it wins hearts with quiet confidence.
Bake it when you need a mood boost, a thoughtful gift, or just something pretty on the table. Let it cool, drizzle the glaze slowly, and take your first bite without rushing. Some cakes are meant to be savored. This is one of them.
