If Spring was a dessert this would be what it looked and tasted like! It's an easy, pound cake with fresh strawberry flavor baked in a bundt pan!
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Table of Contents
🗝️ Key takeaways
- Easy strawberry pound cake has a gorgeous pink color and vibrant strawberry flavor to match. Since there's no fruit the texture never gets heavy or gummy. It's always dense, tender, and moist.
- This is a fabulous cake for Spring, Mother's Day, Easter, or birthdays. Try it as the foundation for strawberry shortcake, too.
- Tastes just like it has fresh berries, but no strawberry extract is needed.
This easy strawberry bundt cake can be made into loaves, layer cakes, a strawberry shortcake, and even a full wedding cake. It is the perfect dessert for the strawberry lover in your life—and, the perfect way to make any day feel like a special occasion.
Sometimes I want to be a little more fancy and then I make this triple layer strawberry chantilly cake!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Stir chopped, fresh strawberries into the batter during strawberry season. Dice them into small pieces so they mix in better!
- Or, use about 1 cup of freeze dried berries.
- Use a different flavor of Kool-Aid to give your cake a different taste. Try Pink Lemonade for a hint of lemon. Berry Cherry or Strawberry Kiwi would also taste yummy!
- Make this easy strawberry pound cake recipe in a loaf pan or layer cake pans, instead! It will make 2 loaves or layers. Find the baking time on the recipe card.
- Or, make mini strawberry pound cake cupcakes. There's enough batter for approximately two dozen cupcakes. Bake for 20-30 minutes or so.
- I like this homemade strawberry bundt cake recipe dusted with some powdered sugar. However, you can make a sweet glaze with my cream cheese icing. Add a little milk or cream to get the perfect gooey texture you like.
- Glaze the cake with some chocolate ganache for a chocolate-covered strawberry flavor.
- Add a splash of lemon juice or a bit of lemon zest to a simple glaze. I love a pop of citrus with sweet strawberry desserts.
- Pulse freeze-dried strawberries in a food processor until very fine, then mix them with some powdered sugar and melted butter. It makes a flavorful strawberry glaze!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In the bowl of a stand mixer, let the butter and cream cheese come to room temperature. Beat on low speed until smooth.
- Add the sugar and beat again.
- One at a time, mix in the eggs.
- Blend in the Kool-Aid mix, sour cream, and vanilla extract. Then, add the flour and salt and combine cake batter just until smooth. Spoon into the prepared pan and bake.
🥫 How to store leftovers
Want to slowly savor your strawberry cake? You can!
This strawberry pound cake is fine stored at room temperature for four or five days. For best results, keep it covered tightly with plastic wrap.
However, remember that any homemade cakes covered with cream cheese frosting need to be refrigerated.
For longer storage, wrap and freeze the cake for up to three months. I like to slice it and put parchment paper between each slice before freezing so I can thaw one or two pieces at a time.
Expert Tip:
Pound cakes like this one usually taste best on the second day. So, there's no problem if you want to bake this in advance!
💭 Things to know
Expert Tip: Pound cakes like this one usually taste best on the second day. So, there's no problem if you want to bake this in advance!
- Once you add the dry ingredients (mainly the flour mixture) be careful not to over-mix the batter. Otherwise, the cake can become tough.
- For this strawberry pound cake recipe, I recommend using the paddle attachment for your mixer, instead of the whisk.
- I like using a smoother bundt cake pan so that it's easier to grease. If you use one with lots of nooks and crannies, be sure to get in each little crevice with the butter and flour to prevent sticking.
- Baking the cake at 325F is what gives it that dense, melt-in-your-mouth texture. It might seem like it's taking a long time compared to a regular cake mix, but after the first bite, you'll see why it's worth the wait!
- Unsure if your cake is done baking? Insert a cake tester, a long toothpick, or a butter knife in the center of the cake. If there is any batter on the tester, the cake's not done. Moist crumbs are okay, though, and indicate the cake is done—so look carefully!
- Let the cake cool in the bundt pan for ten minutes, before turning it out onto a wire cooling rack. Turning it out too early can cause the cake to break, and letting the cake cool too long in the pan can cause it to dry out.
👩🍳 FAQs
Nope, not this time, y'all! Use full-fat cream cheese and don't try to swap it (or the sour cream, for that matter) with any alternatives. The most delicious recipes are done a certain way for a reason!
No, sorry! Full-fat cream cheese in a brick, only. You can't use whipped cream cheese, either. See above! (Strawberry cream cheese is a little more watery because of the fruit.)
This recipe is specially formulated to work with dry Kool-Aid powder. Adding fresh strawberry puree to the batter would throw off the balance of wet and dry ingredients. However, you can drizzle the puree on top when serving! Or, check out my other strawberry recipes, here!
It sure is! I love it for Mother's day brunch, Easter, potlucks, summer birthdays, and I've even made it for a wedding!
📚 Related recipes
- With delicious lemon flavor and fresh blueberries studded throughout the yummy cake, this Lemon Blueberry Bundt is a tasty summer treat!
- Strawberry Sheet Cake is easy to make and features a light, whipped cream cheese strawberry frosting so good you can eat it with a spoon!
- This No-Bake Strawberry Angel Food Cake combines store-bought cake with fresh, juicy strawberries for a quick, easy, fun dessert!
📞 The last word
This is one of my favorite desserts to take to potlucks! I have plenty more strawberry recipes that will get your mouth watering, too.
It's firm enough to use in a stacked wedding cake (I've done it!) but easy enough for every day. The lack of berries actually helps it maintain the dense texture needed for heavy cakes -- keeps them from collapsing.
And what about serving it with squares of this strawberry shortcake crunch ice cream cake? Strawberry heaven!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Strawberry Cream Cheese Pound Cake
Print Pin Recipe Save Recipe Rate RecipeIngredients
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 30 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.
Notes
- You can make this cake a day or two in advance - or even freeze it for longer storage.
- Pound cakes are usually best the second day.
- If you are making this into wedding cake rounds the baking time will depend on the size of each pan. Bake at 350F and start checking after 25 minutes - unless it's a 6-inch layer or smaller.
- Be careful not to over mix the batter or you'll run the risk of the cake being tough.
- Baking the cake at 325F is what helps it to have that dense, melt in your mouth texture. It will need between 1 hour 15 minutes and 1 hour 30 minutes to bake. It's baked in a slow oven for a long time but the resulting cake will knock your socks off.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published May 20, 2015. Last updated February 3, 2024 for editorial improvements.
Dorothy at Shockingly Delicious says
That color just POPS off the screen! I would totally go for a piece or three of that cake. I think you're a genius for thinking of the Kool Aid to solve the problem.
Marye Audet says
Thanks! I still want to experiment with other Kool Aid flavors...
Rebecca @ Strength and Sunshine says
I do love anything strawberry! YUM!
Marye Audet says
Oh I do too... It just always tastes like spring!
Citra Kale @Citra's Home Diary says
What a great idea to twist strawberry and creme cheese for your poundcake..would like to try it.
Marye Audet says
🙂 let me know what you think!
Wanda Snead says
I have made this twice ad it was a hit both times. Easy and good!
Marye Audet says
I'm glad! Thanks for telling me!
Kayla says
I want to use this recipe for a wedding cake but I need to know ahead of time how many cups of batter this recipe makes. Can you help me out?
Marye Audet says
Kayla I've never measured it exactly but I did just measure my bundt pan that I used to make this and it holds 10 cups so I'd guess that you could plan on at least 10 cups of batter per recipe. Hope this helps.
Kayla Johnson says
It does. Thank you so much.
Marye Audet says
Happy to help!
Ashley says
Hello, I'm looking forward to trying your recipe. It looks so delicious! However, i just wanted to ask..... Do you use all purpose or self rising flour? I am thinking self rising since baking powder or baking soda is not a ingredient but I just want to make sure. Thanks
Marye Audet says
All purpose. This cake doesn't require leavening. 🙂
Shari Reinheardt says
I've never made a Pound Cake, but this recipe looks yummy! I'd like to make Petit Fours for Valaentine's Day using this recipe but I would rather bake in a loaf pan. How long would you suggest I cook in a loaf pan? Since there are all kinds of sizes of loaf pans, could you also suggest the size I'd need to use? I'd think I'd have too much waste in using a Bunt Pan. Thank you!
Marye Audet says
A loaf pan will probably take about an hour and I think you could divide this up between two 8" wide loaf pans... I've never done it so I am not sure. 🙂
Marye Audet says
🙂
Lidia says
This sounds absolutely fabulous. I was wondering though if I could make this into a cake version rather then bundt? And if so. What frosting would you suggest ? Thanks ! I have to make a bday cake this weekend and thought how lovely it would be to cut into it and see is beautiful red !
Marye Audet says
Somehow your comment got misplaced. I am so sorry! I hope your birthday cake was awesome! I'd use cream cheese or vanilla frosting.
oscar AGENT says
MY WIFE AND I ARE MAKING THIS FOR THANKSGIVING!
Marye Audet says
🙂 let me know what you think.
Michelle @ The Complete Savorist says
Love your secret ingredient. Love the vibrancy of it. I think it would make cake to serve at my daughter's tea party.
Sabrina says
The color is so vibrant!! Beautiful cake!
Christine says
Did you ever tell the unsuspecting guest your secret ingredient? I'm dying to know her reaction!
Marye Audet says
I did not. 🙂
Kacey @ The Cookie Writer says
I have yet to use Kool Aid or Jell-O in my cakes, but I know what you mean about them standing up to the wedding cake "standards." It looks so good and I love the colour!
Marye Audet says
Kacey - I didn't like the jello because I thought it gave the cake a weird texture.
Jenny B @ Honey and bIr says
I love pound cake and that red color is just fantastic! Add kook-aid was a genius idea!
Stephanie says
This looks awesome! I have made cupcakes with koolaid before and it totally works!
Cintia B. says
I always get requests for strawberry cakes and pound cakes. The color is intense, but this will be a holiday cake. Could I use only 1 pack of kool-aid.
Jarae Arnold says
Good Afternoon,
I received your recipe via text message from one of my close friends who wants me to make her your recipe for the tangy strawberry cream cheese cake. In the past I have been very successful with making pound cakes such as lemon and the original. I want to ask if it is necessary to add in 1/8 salt? The reason being is that I noticed that the recipe calls for 1 cup of salted butter. I just want to make sure that the cake wouldn't taste salted since this cake will be sold to her. is it possible to use unsalted butter and add in the salt? or just use the salted butter and omit the salt?
Marye Audet says
The recipe should say UNsalted butter..fixing it now.thanks.
Sharyl Wolter says
I made this cake last night and while the taste is awesome, it didn]t rise at all. No baking powder or soda in recipe. I used AP flour. Thoughts?
Marye Audet says
It's possible that the butter was too warm and melty if your kitchen was hot. Another possibility is that you over beat the batter. If neither of those seem to fit I'd try it again and add 1/2 teaspoon of baking powder in with the flour. It will guard against that happening even if you do beat it a little too much. The texture will be slightly different. Hope this helps. 🙂
Susan | LunaCafe says
What a fun cake! And using Kool-Aid is brilliant. Would be great for a kid's birthday party.
Chrisy @ Homemade Hooplah says
I love how BOLD the colors are in this cake! It's like you can taste it just by looking at it 😀
Una says
Thanks for sharing this recipe; it looks delicious. Using the kool aid was quite a superb idea.