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Plate of pound cake next to a bowl of strawberries.
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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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cooling time 30 minutes
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 631kcal
Author Karly Campbell

Ingredients

For the cake:

  • 8 ounces cream cheese, room temperature
  • 1 1/2 cups butter, room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups cake flour, see note
  • 2 teaspoons vanilla extract

For the strawberry coulis:

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

Instructions

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

Notes

You may use all purpose flour, but you'll have a denser crumb than if you use cake flour.

Nutrition

Serving: 1slice | Calories: 631kcal | Carbohydrates: 78g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 174mg | Sodium: 300mg | Potassium: 135mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1100IU | Vitamin C: 14.6mg | Calcium: 48mg | Iron: 0.9mg