Strawberry Cheesecake Pound Cake Recipe

Strawberry Cheesecake Pound Cake is a delightful combination of buttery pound cake, creamy cheesecake filling, and fresh strawberry topping. Perfect for any occasion, this dessert is both rich and fruity.

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup unsalted butter (softened)

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1/2 cup milk

1/2 cup diced fresh strawberries (optional)

For the Cheesecake Filling:

8 oz cream cheese (softened)

1/2 cup granulated sugar

1 tsp vanilla extract

1 egg

1 tbsp all-purpose flour

For the Strawberry Topping:

1 1/2 cups fresh strawberries (sliced)

1/4 cup strawberry jam (or preserves)

1 tbsp lemon juice

For the Glaze:

1 cup powdered sugar

2-3 tbsp milk

1/2 tsp vanilla extract

Instructions:

Prepare the Cheesecake Filling:
In a bowl, beat the softened cream cheese with granulated sugar until smooth.
Add the vanilla extract and mix well.
Add the egg and beat until incorporated.
Stir in the flour and mix until smooth and creamy.
Set the cheesecake filling aside.

Prepare the Cake Batter:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the diced strawberries, if using, for an added burst of flavor.

Assemble the Cake:
Pour half of the pound cake batter into the prepared bundt pan, smoothing it out into an even layer.
Spoon the cheesecake filling over the cake batter, spreading it gently with a spatula to cover the surface.
Add the remaining pound cake batter on top of the cheesecake layer, smoothing it out to cover the filling.
Use a toothpick or knife to swirl the layers slightly for a marbled effect.

Bake the Cake:
Bake the cake at 325°F (165°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Prepare the Strawberry Topping:
In a small saucepan, combine the sliced strawberries, strawberry jam, and lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes or until the strawberries break down and the mixture thickens slightly.
Remove from heat and let cool.

Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Serve:
Once the glaze has set, spoon the strawberry topping over the cake. Serve and enjoy this Strawberry Cheesecake Pound Cake—a perfect combination of rich, buttery cake, creamy cheesecake, and sweet strawberry goodness!

Tips for Success:
Swirling the Batter: When adding the cheesecake filling, try to swirl the batter slightly to give the cake a beautiful marbled look.
Make Ahead: This cake can be made ahead of time. Keep it in an airtight container for up to 3 days at room temperature, or refrigerate it for up to a week.

Fresh Strawberries: Use fresh strawberries for the topping for the best flavor. If they’re out of season, you can use frozen strawberries that have been thawed and drained.

This Strawberry Cheesecake Pound Cake combines the richness of cheesecake with the light, tender texture of pound cake, topped with fresh strawberry goodness. It’s perfect for any celebration or as a sweet treat with your coffee!