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Cream Cheese Pound Cake with Fresh Berries and Whipped Cream

This cream cheese pound cake is the perfect make-ahead dessert. Top it with any kind of fruit that is in season!

Course Cake, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf


  • 6 ounces cream cheese softened
  • 9 Tablespoons butter softened
  • 1 1/8 cups granulated sugar
  • 2 teaspoons vanilla
  • 3 Eggs
  • 1 1/2 cups flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt


  • 1 quart strawberries sliced
  • 2 Tablespoons sugar
  • 1 pint blueberries

Whipped Cream

  • 1 cup whipping cream
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 325 degrees. Line a 9x5-inch loaf pan with a piece of parchment paper that covers the bottom and goes up and over the long sides of the pan creating overhang that you can use as handles to lift the cake out after it is baked. Spray the parchment paper and the two short uncovered sides of the pan with cooking spray and set aside.
  2. Fit an stand mixer with the whisk attachment and beat the cream cheese until smooth and soft. Add the butter and sugar and beat for 3 minutes.
  3. Stir in the vanilla and then add the eggs one at at time, beating for one minute after each one is added.
  4. While the eggs are beating, whisk together the flour, baking powder and salt in a small bowl. Once the eggs are all fully incorporated, pour in the flour mixture and beat just until combined. Scrape down the sides and bottom with a spatula and fold everything together to make sure everything is well combined.
  5. Spoon the batter into the loaf pan and bake for 30 minutes.
  6. After 30 minutes, rotate the cake and bake another 30 minutes, until a toothpick comes out cleanly and the top springs back when you press it gently with your fingertip.
  7. Cool for 20 minutes before removing it from the pan and then let it cool completely.
  8. While the cake cools (or before serving), slice up the strawberries and toss them with 2 Tablespoons of sugar. Let them sit for at least 30 minutes.
  9. Whip the cream and sugar with electric beaters until stiff peaks form, then add the vanilla and mix for another 30 seconds.
  10. Slice the cooled cake, top each slice with the strawberries and blueberries, and finish with whipped cream.

Recipe Notes

Adapted from the Joy the Baker Cookbook