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Strawberry Cream Cheese Mini Pound Cakes

These nostalgic mini pound cakes are sweet, moist, and bursting with fresh strawberry flavor, topped with a luscious creamy strawberry glaze—perfect for quick desserts or thoughtful gifts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Mini Pound Cakes
  • 1 cup all-purpose flour base for tender cakes
  • 3 tbsp powdered freeze-dried strawberries adds natural strawberry punch without moisture
  • a pinch salt balances sweetness and enhances flavor
  • 1/2 cup butter softened, for rich buttery crumb
  • 3 oz cream cheese softened, gives moist texture
  • 1 cup sugar sweetness that caramelizes beautifully
  • 2 large eggs room temperature, binds ingredients
  • 1 tsp vanilla extract adds depth to flavor
For the Strawberry Glaze
  • 1.5 cups powdered sugar base for silky smooth glaze
  • 2 oz cream cheese adds tanginess and creaminess
  • 2 tbsp powdered freeze-dried strawberries keeps strawberry flavor bright and fresh
  • 3 tbsp heavy cream adjusts glaze to perfect drizzle consistency

Equipment

  • Mixing Bowls
  • Electric mixer
  • Mini Cake Pan
  • Wire rack
  • Measuring cups and spoons

Method
 

  1. Step 1: Preheat oven to 350°F (175°C) to ensure even baking and a perfect golden crust.
  2. Step 2: In a bowl, whisk together flour, powdered freeze-dried strawberries, and a pinch of salt. Set aside.
  3. Step 3: Using an electric mixer, beat softened butter and cream cheese until smooth and creamy for a moist, tender cake.
  4. Step 4: Gradually add sugar while beating on medium-high speed for about 5 minutes until light and fluffy for airy texture.
  5. Step 5: Beat in eggs one at a time, fully incorporating each before adding the next.
  6. Step 6: Mix in the flour mixture and vanilla extract just until combined; avoid overmixing to keep batter light.
  7. Step 7: Grease mini cake pan and evenly spoon batter into each cavity.
  8. Step 8: Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
  9. Step 9: Let cakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Step 10: Make glaze by combining powdered sugar, cream cheese, powdered freeze-dried strawberries, and heavy cream; adjust cream for drizzle consistency.
  11. Step 11: Once cooled, drizzle strawberry glaze over each mini cake; garnish with fresh strawberries or extra powdered freeze-dried strawberries if desired.

Notes

These mini pound cakes can be stored glazed in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze unglazed cakes wrapped tightly for up to 2 months, thaw overnight before glazing. Substitute fresh strawberries finely chopped in batter with slight liquid reduction, or try lemon zest for a citrus twist. Heavy cream in glaze can be swapped for milk or orange juice for variation.