This Strawberry Lemonade Pound Cake is simple to make and bursting with bright spring flavors. It’s a great choice for Easter, brunch, or any family gathering when you want a fresh, fruity dessert that looks special but is easy to prepare.
Strawberry Lemonade Pound Cake
This cake is one of those desserts that sounds fancier than it actually is. I often use a boxed lemon pound cake mix, which keeps the process quick and reliable, but you can substitute a regular pound cake mix if that’s what’s available. To boost lemon flavor when using a standard mix, add ½ teaspoon lemon extract or a couple teaspoons of lemon zest.
If you prefer baking from scratch, the cake is easily adapted—add a bit of lemon juice or zest to your favorite pound cake recipe for the same sunny flavor. The rest of the recipe is straightforward: fold fresh strawberries into the batter, bake, and finish with a cream cheese–pudding filling and a lemon glaze for a pretty, tangy finish.
I love recipes that let seasonal fruit shine. In spring and summer, strawberries are the star, and pairing them with bright lemon makes for a classic, crowd-pleasing dessert. Even when the weather shifts, the flavor combination still feels fresh and comforting.
This cake is flexible: choose the pan type recommended on your cake mix (loaf, bundt, or tube pan) and adjust baking time accordingly. The final result is a moist pound cake studded with strawberries, finished with creamy cheesecake-flavored filling and a glossy lemon glaze.
Find more easy dessert recipes in the desserts section of this site.
Recipe Shopping List
Here’s a concise shopping list so you know whether to stop at the store. For exact measurements and detailed steps, see the recipe card below.
Cake
- Lemon pound cake mix (plus any ingredients required on the box)
- Fresh strawberries
- Cheesecake-flavored instant pudding mix
- Whole milk
- Cream cheese, room temperature
Glaze
- Powdered sugar
- Lemon juice
- Vanilla extract
- Butter, melted
Try other easy cakes for spring and fall flavors.
How To Make This Recipe
Below is a clear overview of the process so you can see what’s involved. The printable recipe card at the bottom contains full quantities and timings.
- Prep and Preheat — Grease or spray your baking pan and preheat the oven to 350°F (175°C).
- Mix — Reserve 8–10 whole strawberries for filling and slice the rest. Prepare the pound cake batter according to the box directions, then gently fold in the chopped strawberries. Pour the batter into the prepared pan and bake until a tester comes out with moist crumbs.
- Make the Filling — Whip the cheesecake pudding mix with milk until thickened. Beat in the softened cream cheese until smooth. Transfer the mixture to a pastry bag or a resealable bag with a corner snipped off and use it to fill the reserved hulled strawberries.
- Assemble — After the cake has cooled, remove small core-shaped pieces from the top where each strawberry will sit, then press the filled strawberries gently into those impressions.
- Glaze — If your cake mix did not include a glaze packet, whisk powdered sugar with lemon juice, a touch of vanilla, and melted butter to a pourable consistency, then drizzle over the cake and strawberries.
More strawberry desserts are always a good idea.
FAQ
This is a baking recipe, so major substitutions to core ingredients are not advised unless you’re an experienced baker. Small swaps like extra lemon zest instead of extract are fine.
Yes. Make the cake a day in advance and store it in the refrigerator because of the fresh strawberries and cream cheese filling. Assemble the strawberries and glaze the cake the day you plan to serve for the best texture and appearance.
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Strawberry Lemon Cheesecake Pound Cake
Made with a boxed lemon pound cake base, this semi-homemade pound cake gains extra richness from cream cheese and cheesecake pudding, and finishes with a bright lemon glaze.
15 minutes
50 minutes
1 hour 5 minutes
Ingredients
- 1 lemon pound cake mix and any ingredients called for on the box
- 1 quart strawberries, washed and hulled
- 1 (3.4 oz) box cheesecake instant pudding
- 1 1/4 cups whole milk
- 3 oz cream cheese, room temperature
If the mix doesn’t include a glaze packet:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice (adjust to taste)
- 1/4 teaspoon vanilla
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350°F (175°C) and spray your chosen baking pan with baking spray.
- Reserve 8–10 strawberries for filling. Dice the remaining strawberries. Prepare the pound cake batter according to package directions, then fold in the diced strawberries. Spoon the batter into the pan and bake until a tester shows moist crumbs. Let cool completely.
- Beat the cheesecake pudding mix with milk until thickened. Add the cream cheese and beat until smooth. Transfer to a piping bag or a resealable bag and pipe the filling into the hulled reserved strawberries. There will be extra filling—save it to snack on or use as a cake filling if you like.
- Cut small, strawberry-sized cones from the top of the cooled cake and gently press the filled strawberries into the impressions so they sit securely.
- Whisk the glaze ingredients together (or use the glaze packet if included) and drizzle over the cake and strawberries. Chill briefly if desired, then serve.
Notes
Choose a baking pan according to your cake mix’s instructions—loaf, bundt, or cake pan all work. Adjust bake time if using a different pan size.
Nutrition Information
Yield: 12 servings • Serving Size: 1
Amount per serving (estimate): Calories: 169; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 22mg; Sodium: 140mg; Carbohydrates: 24g; Fiber: 1g; Sugar: 18g; Protein: 3g.
Nutrition data is an estimate. If you require precise nutritional information for medical reasons, consult a trusted nutrition resource.