Cream Cheese Pound Cake with Strawberry-White Chocolate Sauce

I’ve never been a huge fan of pound cake. I like it just fine and definitely wouldn’t turn down a slice. (Although, when given a choice, I’ll go chocolate just about every time.) But, in the case of this one, there’s pound cake and then there’s pound cake.

This pound cake takes a slight detour from traditional in a couple of ways. First of all, cream cheese is substituted for some of the butter. That little bit of tanginess makes a big difference. Then, brown sugar takes the place of some of the white sugar. Those two are among my favorite ingredients, and they really make this cake something special.

Cream Cheese Pound Cake with Strawberry-White Chocolate Sauce offers a great twist on traditional pound cake and a simple sweet sauce to top it off! - Bake or Break

All on its own, this cake is delicious. But, if you want a little something extra, the strawberry-white chocolate sauce is your ticket. It’s a variation of a simple sauce that is a go-to for me for dressing up desserts. Just two ingredients and a microwave are all you need. Feel free to vary the strawberry component with your favorite fruit preserves. Then, just dig in and enjoy!

Cream Cheese Pound Cake with Strawberry-White Chocolate Sauce

Cook Time: 1 hour, 30 minutes

Cream Cheese Pound Cake with Strawberry-White Chocolate Sauce


  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 & 1/2 cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • Sauce:
  • 3 ounces white chocolate
  • 3 ounces strawberry preserves


Preheat oven to 325°. Generously grease a 12-cup Bundt pan or tube pan.

Whisk together flour and salt. Set aside.

Beat butter and cream cheese until fluffy. Add both sugars and mix well. Add eggs, 2 at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, beating just until blended.

Pour batter into prepared pan. Bake 80-90 minutes, or until a long pick inserted into the center comes out clean.

Cool cake in pan for about 15 minutes. Then, remove cake to wire rack to cool completely.

To make the sauce:

Place white chocolate in a microwave-safe bowl. Heat in 30-second increments until chocolate melts when stirred. Add preserves and stir until blended. Spoon warm sauce over cake slices.

Don't miss a recipe! Sign up for free email updates.



  1. Looove the look of that sauce! Yum!

  2. Tom May 26, 2012 Reply

    You know Jen my mom would usually toast our pieces of pound cake because it always tasted better for some reason especially as strawberry shortcakes. I would take a slice and toasted it in the toaster or oven prior to adding any toppings. I would even add melted butter with brown sugar and toasted it in the oven just like cinnamon rolls. Than I started getting dangerous injecting amaretto & almond flavoring in it covering it with cherries & dark chocolate and I had to quit because I could not fit through the door anymore. (lol)

  3. Deb May 26, 2012 Reply

    I have a favorite pound cake recipe that includes cream cheese and I agree it is a much better cake than just with butter. However adding brown sugar is a grand idea! Sounds divine, especially with strawberries and white chocolate. A luscious recipe!

  4. Rosabel May 27, 2012 Reply

    I really like this kind of cake! Yummy! For the sauce, my mom used to pour maple syrup on top and I have to admit that this was heavenly good! On my end, I use Organic Maple syrup (which tastes even better). Thanks for sharing this recipe! Btw, if you want to try a good Organic Maple Syrup (which I know is not easy to find), I find mine online with Rouge Maple.

  5. Robert Morales May 27, 2012 Reply

    WOW… This looks amazingly delicious!

  6. Erin May 28, 2012 Reply

    That looks fantastic. I love white chocolate

  7. Whitney May 29, 2012 Reply

    My mom’s baking mission is to find the perfect pound cake recipe, and after trying dozens and dozens, we both agreed this was one of the best yet! The flavor was divine, although we wish we had baked it a little less than 80 minutes. This is definitely a recipe to have on hand! Thanks Jennifer!!!

  8. Bill Beaman April 4, 2013 Reply

    Just found this recipe a week or so ago and went with it for Easter Sunday. And it was the star of the show! Thank you so much for the idea!

  9. Brita November 24, 2013 Reply

    Hi Jennifer,

    I want to make this recipe but a pumpkin version. However, I’m having trouble finding a pumpkin pound cake recipe that doesn’t have baking powder and baking soda (as you most likely know, pound cakes shouldn’t have either.) So thats why I want to use your recipe but I’m not sure how to edit it for adding pumpkin.


    • Author
      Jennifer McHenry November 25, 2013 Reply

      Hi, Brita. My guess is that you’d substitute the pumpkin puree for some of the butter and/or cream cheese. Without trying it, I can’t really recommend a perfect solution. If I were trying it, I would likely cut down the butter by 1/4 cup and the cream cheese by 2 ounces, and add in the same amount of pumpkin. I think the reason the recipes you find have a leavening agent like baking powder is because the substitution of pumpkin throws off the ratio of a traditional pound cake.

Leave a reply

Your email address will not be published. Required fields are marked *