The scent of this cake pulled me into the kitchen before I even heard the timer. I’d been experimenting with a few cream cheese pound cake variations when a small basket of sun-ripened strawberries on my counter sparked a completely different idea. It wasn’t planned, but it turned out to be one of those quiet triumphs. The kind of baking accident that you secretly hope happens again.
Something about the richness of cream cheese and butter, laced with the sweetness of fresh berries, felt like the perfect balance between Southern comfort and springtime celebration. I folded those finely chopped strawberries into a buttery batter, not sure what to expect, but the result was everything I wanted and didn’t know I needed—dense, moist, and fragrant with pockets of berry brightness.
The glaze came last, a soft pink ribbon of cream cheese and strawberry purée, drizzled over the cooled cake. The kitchen looked like a bit of a mess, but the flavor payoff made it more than worth it. I shared the first slice with a neighbor, and by the next morning, the entire cake had vanished from my countertop. That’s when I knew: this one deserved a permanent spot on the blog.
Short Description
This Southern Strawberry Cream Cheese Butter Cake is a rich, moist dessert infused with fresh strawberries and finished with a smooth strawberry cream cheese glaze—perfect for spring gatherings, birthdays, or sweet cravings year-round.
Key Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 package (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 tang)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped (drain excess moisture)
For the Strawberry Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp strawberry purée or jam
- ½ tsp vanilla extract
- Optional: pink food coloring for a rosy finish
Tools Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Bundt pan or 9×13 baking dish
- Rubber spatula
- Cooling rack
- Small saucepan (for glaze, if warming)
Cooking Instructions
Step 1: Prep and Preheat
Preheat your oven to 325°F (163°C). Grease and flour your bundt or 9×13 pan. For added security, line the bottom with parchment paper.
Step 2: Cream the Butter and Cream Cheese
In a large bowl, beat softened butter and cream cheese together until smooth—about 2 to 3 minutes. This step helps build a tender, silky cake structure.
Step 3: Add Sugar and Eggs
Gradually beat in the sugar, mixing until light and fluffy, about 2 more minutes. Add eggs one at a time, mixing well after each to avoid curdling.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix on low speed until just combined—don’t overmix or it will turn dense.
Step 5: Add Flavor and Strawberries
Stir in vanilla extract. Gently fold in chopped strawberries using a spatula. Pat them dry with a paper towel first so they don’t water down the batter.
Step 6: Bake the Cake
Pour the batter into your pan and smooth the surface. Bake for 60–70 minutes, until a toothpick inserted into the center comes out mostly clean. Cool in the pan for 15–20 minutes, then turn out onto a wire rack.
Step 7: Make the Glaze
Mix softened cream cheese with powdered sugar, strawberry purée or jam, vanilla, and food coloring (optional). Whisk until smooth. If too thick, add a splash of milk to thin it to a pourable consistency.
Step 8: Glaze and Finish
Once the cake is completely cool, drizzle the glaze over the top. Let it naturally drip down the sides. For a festive touch, top with extra chopped strawberries or edible flowers.
Why You’ll Love This Recipe
– Bursting with fresh strawberry flavor
– Naturally pretty and pink—no artificial flavoring required
– Easy to make in one bowl with simple ingredients
– Great for brunches, birthdays, or tea parties
– Can be made ahead and stays moist for days
Mistakes to Avoid & Solutions
1. Adding wet strawberries straight into the batter
Moisture from un-drained berries can sink to the bottom. Pat them dry first using paper towels.
2. Overmixing the batter
Too much mixing activates the gluten, making the cake tough. Once flour is added, mix just until combined.
3. Baking at the wrong temperature
Make sure your oven is set to 325°F—not higher. A lower temp gives the cake time to rise evenly and cook through.
4. Using cold ingredients
Butter, cream cheese, and eggs should be room temperature. Cold ingredients won’t emulsify properly, which affects texture.
5. Glazing a warm cake
If the cake isn’t fully cooled, the glaze will melt and slide off. Be patient—let it cool completely before frosting.
Serving and Pairing Suggestions
– Slice and serve with a dollop of whipped cream
– Pair with a glass of cold milk, iced tea, or fresh strawberry lemonade
– Add fresh mint or a scoop of vanilla ice cream for dessert
– Serve as part of a brunch spread with quiche and fresh fruit
– Great for gifting—wrap in parchment and tie with ribbon
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 5 days in the fridge
Freeze: Wrap slices individually in plastic wrap and foil, then freeze for up to 3 months
Reheat: Warm in the microwave for 10–15 seconds for a just-baked feel
Room Temp: If stored for less than a day, it’s fine covered at room temperature
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well. Too much moisture can ruin the batter texture.
2. Is buttermilk better than whole milk for this cake?
Buttermilk adds a slight tang and softer crumb. Both work well—use what you have.
3. How do I know when the cake is done baking?
Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done.
4. Can I skip the glaze?
Yes, but it adds flavor and visual appeal. You can dust with powdered sugar instead.
5. Can I use this recipe in cupcake form?
Yes! Fill liners ¾ full and bake at 325°F for 25–30 minutes. Watch for doneness cues.
Tips & Tricks
– Use ripe but firm strawberries for best texture
– Add a touch of almond extract for a bakery-style twist
– Don’t skip preheating—an even bake starts with a ready oven
– Dust pan with flour after greasing to prevent sticking
– For a cleaner slice, chill cake briefly before cutting
Recipe Variations
1. Lemon Strawberry Cream Cheese Cake
Swap 1 tsp vanilla with 1 tsp lemon zest and ½ tsp lemon extract
Add 1 tbsp lemon juice to the glaze instead of vanilla
Result: bright, citrusy flavor with a berry twist
2. Chocolate-Dipped Strawberry Cake
Stir ½ cup mini chocolate chips into the batter
Drizzle the finished cake with a dark chocolate ganache
Flavor profile: like chocolate-covered strawberries in cake form
3. Gluten-Free Version
Use a 1:1 gluten-free all-purpose flour blend
Add 1 tsp xanthan gum if not included in your flour mix
Check doneness early, as gluten-free cakes can bake faster
Final Thoughts
This Southern Strawberry Cream Cheese Butter Cake doesn’t shout for attention—it quietly wins hearts, one slice at a time. The sweetness is mellow, the crumb is velvety, and that strawberry glaze is just enough to make it feel special. It’s a reminder that comfort food doesn’t need to be loud to be memorable.
You’ll want to sit with it—on a front porch, at a celebration, or with your morning coffee. It fits wherever you need a moment of sweetness. Every time I make it, I’m reminded that fresh, simple ingredients—when paired thoughtfully—can bring real joy. If you bake this cake, don’t rush. Let it cool, let the glaze drip slow, and then take the first bite with zero distractions. It deserves your full attention.
Southern Strawberry Cream Cheese Butter Cake
Ingredients
For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 1 package 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 tang
- 1 tsp vanilla extract
- 1 cup fresh strawberries finely chopped (drain excess moisture)
For the Strawberry Cream Cheese Glaze:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 2 –3 tbsp strawberry purée or jam
- ½ tsp vanilla extract
- Optional: pink food coloring for a rosy finish
Instructions
- Set your oven to 325°F (163°C). Grease and flour a bundt or 9×13 pan. Line the bottom with parchment paper for extra insurance.
- Beat softened butter and cream cheese in a large bowl for 2–3 minutes until smooth.
- Slowly beat in the sugar and mix until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, baking powder, and salt. Add the dry mix and milk to the butter mixture in alternating parts, starting and ending with flour. Mix gently until just combined.
- Stir in vanilla. Fold in chopped, towel-dried strawberries with a spatula.
- Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes until a toothpick comes out mostly clean. Let it cool in the pan for 15–20 minutes, then transfer to a wire rack.
- Whisk softened cream cheese, powdered sugar, strawberry purée or jam, vanilla, and optional food coloring until smooth. Add a little milk if needed to thin it.
- Once the cake is cool, drizzle glaze over the top and let it drip down the sides. Decorate with extra strawberries or edible flowers if you like.
