The strawberry cream cheese pound cake is pure pleasure in a bite! The buttery pound cake is packed with luscious, juicy strawberries and tiny chocolate chips. Totally irresistible!
The cream cheese makes it heftier. Think somewhere between the heavenly road from cheesecake to pound cake.
All in all, the comes out richly flavored yet not too heavy. Believe me, the creaminess and tanginess make it the best everyday cake you’ll ever have. By far.
If you enjoy baking with fresh strawberries, you'll love my strawberry turnovers, easy strawberry banana muffins, and this light and fresh strawberry lemon bundt cake!
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Why You'll Love This Recipe
We are using simple, pantry ingredients for this recipe.
This eggless cake just a few minutes to prepare.
Rich, buttery cake with loads of strawberries and yummy bits of chocolate.
Perfectly moist and tender.
It's such a pretty cake, it needs no frosting!
Perfect for dessert and with your evening cuppa!
Recipe Ingredients
Flour: All-purpose or "plain" flour is the best for this recipe. It will give you a lovely, tender crumb.
Buttermilk: For making the cake soft and moist. You can use store-bought or homemade as I did by combining coconut milk and vinegar. You can use any milk you prefer.
Leavening agents: Because this is an eggless pound cake, we are adding baking soda and baking powder to the batter. This helps in giving the cake a nice rise and texture.
Cream cheese: You can use store-bought full-fat cream cheese or homemade cream cheese. Both will work well here.
Butter: This adds richness and flavor. Salted butter works well, but if you use unsalted butter, please add 1/8 teaspoon of salt to the dry ingredients.
Sugar: I used raw sugar, but feel free to use caster sugar or granulated sugar.
Strawberries: Fresh or frozen, both will work well in this cream cheese pound cake.
Chocolate chips: I used mini chocolate chips for extra oomph! But they are optional, you can easily leave them out if you wish.
See the recipe card for full information on ingredients and quantities.
How To Make Strawberry Cream Cheese Pound Cake
A riff off of my simple cream cheese pound cake, this recipe is an ode to my love for strawberries, which is real and endless. If you want to make full use of the seasonal fruit, this is the perfect place to start.
Step 1: Grease your bundt pan very very well and preheat your oven.
Step 2: Make the buttermilk by mixing the coconut milk and vinegar. Set aside for a few moments.
Step 3: Sift all-purpose flour, baking powder, baking soda, and salt. Stir in raw sugar.
Step 4: In another bowl, using an electric beater, cream butter, and cream cheese till light and fluffy. This will take 2-3 minutes.
Step 5: Add in the curdled milk along with vanilla extract.
Step 6: Add the dry ingredients to it to form a thick, smooth batter. Fold in the strawberries and mini chocolate chips.
Step 7: Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a skewer inserted in the thickest part of the cake comes out clean.
Step 8: Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack. Sprinkle with powdered sugar and enjoy!
Top Tips
- You can use storebought buttermilk or make your own as I did, by combining milk and vinegar in a bowl. Allow it to sit for a few minutes, then use the curdled milk as buttermilk.
- Don't overmix the dry and wet ingredients. Mix them just enough so there are no visible dry flour streaks in the batter.
- Toss the strawberries and chocolate chips with 1 or 2 teaspoons of flour. This will prevent them from sinking to the bottom of the cake.
- You can use frozen strawberries in this recipe.
- Please grease your Bundt pan very very well. I like to use my hands to make sure all the nooks and crannies of the pan get buttered well.
- Allow the cake to cool in the pan for 20 -25 minutes before turning it out on a cooling rack.
How To Serve
Studded with juicy, red strawberry bits and chocolate chips, the cake is delicious and gorgeous as-is.
Or you could jewel it up with some icing sugar or powdered sugar, as I did, or give it a heftier texture with a quick glaze. Think dark chocolate drizzle dripping down the sides or strawberry icing crowing the top. It’s totally up to you.
📖 Recipe
Strawberry Cream Cheese Pound Cake
Ingredients
- 1 cup Coconut milk
- 1.5 tbsp White vinegar
- 2.5 cup All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt If using unsalted butter
- 2/3 cup Raw sugar You can use regular white sugar
- 2/3 cup Cream cheese, softened
- 1/2 cup Butter, softened I used salted butter
- 1 tsp Vanilla extract
- 1.5 cup Strawberries, chopped
- 1/2 cup Mini chocolate chips Optional
- 2 tsp All-purpose flour
Instructions
- Preheat your oven to 180C. Grease your bundt pan very very well. You can also use an 8" or 9" round cake tin.
- In a small bowl, mix the coconut milk and vinegar. Set aside for a few moments.
- While the milk curdles, sift all-purpose flour, baking powder, baking soda, and salt.
- Stir in raw sugar.
- In another bowl, using an electric beater, cream butter, and cream cheese till light and fluffy. This will take 2-3 minutes.
- Add in the curdled milk along with vanilla extract.
- Add the dry ingredients to it to form a thick, smooth batter.
- Toss the strawberries and mini chocolate chips with 2 teaspoons of flour. Fold them into the batter gently.
- Pour the batter into the prepared bundt pan and bake at 180 C for 45-50 minutes or until a skewer inserted in the thickest part of the cake comes out clean.
- Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack.
- Sprinkle with icing sugar and serve. Enjoy!
- You can store the leftover cake ( covered well) in the refrigerator.
Notes
- You can use storebought buttermilk or make your own as I did, by combining milk and vinegar in a bowl. Allow it to sit for a few minutes, then use the curdled milk as buttermilk.
- Don't overmix the dry and wet ingredients. Mix them just enough so there are no visible dry flour streaks in the batter.
- Toss the strawberries and chocolate chips with 1 or 2 teaspoons of flour. This will prevent them from sinking to the bottom of the cake.
- You can use frozen strawberries in this recipe.
- Please grease your Bundt pan very very well. I like to use my hands to make sure all the nooks and crannies of the pan get buttered well.
- Allow the cake to cool in the pan for 20 -25 minutes before turning it out on a cooling rack.
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