This Buttery Strawberry Cream Cheese Cake is a rich, velvety dessert that blends the smoothness of cream cheese with the sweet, fruity essence of fresh strawberries. Baked to perfection in a bundt pan and finished with a glossy strawberry glaze, this cake is as beautiful as it is delicious.

Why You’ll Love This Recipe

This cake offers a luxurious texture thanks to the combination of butter and cream cheese, making each bite moist and indulgent. The addition of strawberry purée gives it a naturally sweet, slightly tart flavor and a beautiful pink hue. Perfect for spring and summer gatherings, brunches, or a special treat, this cake is a crowd-pleaser that also keeps well. Whether you’re serving it at a party or enjoying a slice with tea, it’s sure to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1 cup butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups flour
1 tsp baking powder
½ tsp salt
1 cup strawberry purée
1 tbsp vanilla extract
½ tsp almond extract (optional)
Few drops of pink food coloring (optional)

For the Glaze:

2 cups powdered sugar
¼ cup milk or cream
½ tsp vanilla extract
½ cup strawberry purée (optional)

directions

Preheat your oven to 325°F (163°C) and grease a bundt pan thoroughly.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking powder, and salt. Gradually fold this into the wet ingredients.
Stir in the strawberry purée, vanilla extract, and optional food coloring and almond extract until well combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, milk or cream, and vanilla extract. Add strawberry purée if desired for color and flavor.
Drizzle the glaze over the cooled cake before serving.

Servings and timing

This recipe yields approximately 12 to 16 servings.
Preparation time: 20 minutes
Baking time: 75–85 minutes
Cooling and glazing time: 45 minutes
Total time: Around 2.5 hours

Variations

Berry Swap: Substitute raspberry or blueberry purée for a different fruit flavor.
Lemon Twist: Add 1 tablespoon of lemon zest and a bit of juice to the batter for a fresh citrus touch.
Nutty Texture: Stir in ½ cup of finely chopped pecans or walnuts for crunch.
Cream Cheese Swirl: Add a swirl of sweetened cream cheese in the center for a layered effect.
Mini Cakes: Use mini bundt pans for individual servings; adjust baking time accordingly.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 7 days.
To freeze, wrap slices individually in plastic wrap and place in a freezer-safe container for up to 3 months.
To reheat, allow slices to thaw (if frozen), and warm briefly in the microwave for 10–15 seconds if desired.

FAQs

How can I make the strawberry purée?

Blend fresh or thawed frozen strawberries until smooth. You can strain the purée for a smoother texture, especially for the glaze.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for best texture and flavor, but low-fat versions can be used with slightly different results.

Can I use store-bought strawberry purée?

Yes, as long as it is 100% purée without added sugar or artificial ingredients.

Why did my cake stick to the bundt pan?

Ensure your bundt pan is thoroughly greased and floured or sprayed with baking spray with flour.

Can I use a regular cake pan instead of a bundt pan?

Yes, but you may need to adjust the baking time and ensure even distribution.

How do I prevent the glaze from soaking into the cake?

Let the cake cool completely before applying the glaze to prevent it from melting and soaking in.

Can I omit the food coloring?

Yes, the food coloring is optional and purely for visual appeal.

What’s the best way to test if the cake is done?

Insert a toothpick or skewer in the center; it should come out clean or with a few crumbs attached.

Can I make this cake ahead of time?

Yes, it tastes even better the next day. Prepare it a day ahead and store covered at room temperature or in the refrigerator.

Is this cake suitable for layering?

The dense texture may not work well for traditional layer cakes, but it can be sliced horizontally and filled if desired.

Conclusion

This Buttery Strawberry Cream Cheese Cake is a decadent dessert that perfectly balances richness with fruity brightness. Its stunning presentation, moist crumb, and luscious glaze make it ideal for any special occasion or celebration. Whether served at brunch or as a delightful dessert, it’s a recipe worth keeping in your collection.