Cream Cheese Pound Cake with Strawberry Coulis

This cream cheese pound cake recipe makes a rich, decadent cake. It’s divine topped with a simple strawberry coulis.
This cream cheese pound cake recipe is such a hit!

Everyone has little (or sometimes big) failures in the kitchen every now and then and I truly expected this pound cake to be one of my failures.

You see, I struggle with cake. It’s just not something that I’m good at.

I often mess up cake mixes, if we’re being totally honest.

So, I hope you’ll take that information and you’ll keep it in mind when I tell you that this cream cheese pound cake right here? It’s perfection. If I can manage to make this without screwing it up, I bet you can too!

I have a few other cake recipes on the site that I can make time and again without messing them up! In case you’re also cake challenged and want to check them out, here you go: my eclair cake is no bake and fool-proof, my pumpkin coffee cake is one of the most popular reader recipes on the site, and my banana cake recipe is a total win.

I really think you’re going to love this cream cheese pound cake recipe, too! It slide right out of my bundt pan like magic, which is always a nice thing.

The strawberry coulis is amazing and I could have happily eaten it with a spoon.

It was the perfect combination of tart and sweet and it was so fresh tasting. You could also use raspberries or blackberries, but be sure to adjust the sugar as needed.

Cream cheese pound cake with strawberry coulis

Cream Cheese Pound Cake with Strawberry Coulis

Prep Time 20 minutes Cook Time 1 hour Total Time 1 hr 20 mins
Serves 12     adjust servings


For the cake

  • 1 (8 ounce) package cream cheese, room temperature
  • 1 1/2 cups butter, room temperature
  • 3 cups white sugar
  • 6 eggs, room temperature
  • 3 cups cake flour (all-purpose flour will also work)
  • 2 teaspoons vanilla extract

For the strawberry coulis

  • 2 cups (12 ounces) hulled strawberries
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar


  1. Pre-heat your oven to 325 degrees and grease and flour a bundt pan.
  2. Cream together the cream cheese, butter, and sugar.
  3. Add in the eggs one at a time and make sure they are completely incorporated before adding the next. Add in the vanilla.
  4. Dump in the flour all at once and mix until combined.
  5. Pour batter into bundt pan and bake for 1 hour and 20 minutes, checking with a cake tester after 1 hour.
  6. Cool the cake for 20 minutes in the pan before removing to a cake plate to cool completely.
  7. Once cake is completely cool, prepare the strawberry coulis. 
  8. Add everything to a blender or food processor and process until smooth.
  9. Press through a mesh strainer to remove all the seeds.
  10. Store in the refrigerator.


Recipe Notes

Recipe adapted from

Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

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Nutrition Facts
Serving Size 1 slice
Amount Per Serving As Served
Calories 640kcal Calories from fat 287
% Daily Value
Total Fat 32g 49%
Saturated Fat 19g 95%
Transfat 1g
Cholesterol 162mg 54%
Sodium 104mg 4%
Carbohydrate 83g 28%
Dietary Fiber 1g 4%
Sugars 55g
Protein 7g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g