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Strawberry Lemon Poundcake

This strawberry lemon poundcake is super easy and full of spring flavors. Let this easy dessert grace your Easter table, or any family gathering where you need a sweet treat!

This Strawberry Lemon Cheesecake Poundcake is easy and delicious! You'd never guess it starts with a box. Make this impressive dessert and bring back a hint of summer to your table!

This post originally appeared on Chocolate, Chocolate, and More on 10/12/2015. It’s being reposted here with permission, and I’m so excited to share it with you all!

Strawberry Lemon Cheesecake Poundcake

This is one of those desserts that sounds way more complicated than it actually is. I use a boxed lemon pound cake mix from Krusteaz’s, but you can use a regular pound cake mix if you can’t find that locally.

If you do and want to maintain that awesome lemon flavor, I’d recommend adding 1/2 teaspoon of lemon extract to a regular pound cake mix, or a couple of teaspoons of lemon zest.

You could also make it from scratch if you are so inclined.

Once that bit has been decided, you are almost done with this. The hardest part for me about baking is always deciding what it is that I want to bake! I spend more time paging through Pinterest and my favorite food blogs than I do actually shopping AND baking the stuff.

Strawberry Lemon Glazed Poundcake

I know its full-on-fall right now, but I’m not quite ready to let go of those spring and summer flavors yet. We’re still getting some pretty fantastic strawberries out here in the Pacific Northwest, so I’m taking advantage of that for as long as I possibly can. Even though the weather isn’t really cooperating with my summery reminiscing today, I’m sticking with it.

Strawberry Lemon Glazed Poundcake-starts with a mix then strawberries, cheesecake and a sweet glaze turn this into something amazing!

Don’t get me wrong though. Fall cooking is my favorite kind of cooking. Minus the pumpkin. I might be the only person on the planet that isn’t into pumping everything – but apples? I’m game.

Apple pie, apple crisp, apple cider, apple cake, all of it.

Gimmie, gimmie, gimmie. I look forward to the time every year when Honey Crisps fall below $3 a pound, and this year I think I’m going to try canning some apple pie filling so I have an even quicker go-to dessert for when I’m in a pinch! That plus all the soups, roasts, and casseroles? I’m totally in.

Add that all to the fact that my very favorite meal of all time is Thanksgiving dinner, and I’m a happy lady during the latter months of the year.

Strawberry Lemon Glazed Poundcake-starts with a mix then strawberries, cheesecake and a sweet glaze turn this into something amazing!

That doesn’t mean that I don’t also love spring cooking though. By the time the winter is over I am soooo ready for all things grilling, salad, and berry.

Strawberry Lemon Glazed Poundcake - this is so easy. Starts with a mix, ends with very impressed guests!

You can order Krusteaz Lemon Pound Cake Mix on Amazon if you can’t find it in your local store.

You'd never guess this is a doctored up boxed mix.


Yield: 12 servings

Strawberry Lemon Cheesecake Pound Cake

You'd never guess this is a doctored up boxed mix.

Made with a boxed lemon pound cake, this semi-homemade poundcake has added cream cheese, a fun lemon glaze, and pudding in the mix!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 1 lemon poundcake mix & any ingredients called for on the box
  • 1 quart strawberries, washed and hulled
  • 1 3.4 ounce box cheesecake instant pudding
  • 1 1/4 cup whole milk
  • 3 ounce cream cheese, room temperature

If the mix doesn't come with a glaze packet:

  • 1 cup powdered sugar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon vanilla
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter, melted


  1. Preheat your oven to 350. Spray your baking pan well with baking spray.
  2. Reserving 8 -10 of the strawberries, dice the rest and set aside. Mix the poundcake according to package directions. Gently stir in the chopped strawberries into the cake batter, and then spoon into your baking pan. Bake according to package directions. Remove from oven when a cake tester comes out with moist crumbs, and let cool completely.
  3. Beat together the cheesecake pudding mix and the milk until thickened. Add in cream cheese and continue beating until fully combined. Place the cheesecake mixture into a large gallon baggie, snip off a small piece of one corner, and pipe into remaining hulled strawberries. You will have extra. You can either set this aside and eat it for a midnight snack, or get really crazy and cut your cake in half and use it as a filling. Either way. Equally awesome.
  4. Cut out little strawberry sized cones from the top of your cake and gently press the strawberries in enough so they don't tip over.
  5. Mix together the lemon glaze mix or the ingredients listed above for the homemade glaze. Drizzle over the cake and strawberries.


*Choose a baking pan according to your mix's package directions. Some call for loaf pans, some bundt, and some can be baked in a cake pan. Pick your pleasure!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 140mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 3g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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