If you’re searching for a show-stopping dessert that blends creamy decadence with fruity brightness, look no further than Strawberry Cheesecake Pound Cake. Imagine the richness of classic pound cake, the tangy swirl of cheesecake, and the pop of fresh strawberries all in one glorious bite. This cake is as beautiful as it is delicious, perfect for celebrations, brunches, or simply treating yourself to a slice of pure happiness.

Strawberry Cheesecake Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Strawberry Cheesecake Pound Cake may look impressive, but each element plays a vital role in creating its unforgettable flavor and texture. From the buttery cake base to the luscious cream cheese layer and the vibrant strawberry swirl, every part brings something special to the table.

Unsalted butter: Provides the rich, tender crumb that’s the hallmark of any great pound cake.
Granulated sugar: Sweetens both the cake and cheesecake layers, giving them their classic taste.
Large eggs: Add structure, moisture, and beautiful golden color.
All-purpose flour: The backbone of the cake, ensuring a sturdy yet soft texture.
Baking powder: Gives the cake just the right amount of lift.
Salt: Balances the sweetness and enhances all the flavors.
Sour cream: Keeps the cake extra moist and adds a subtle tang.
Vanilla extract: Infuses warmth and rounds out the flavors.
Cream cheese: The star of the cheesecake filling, providing creamy richness.
Fresh strawberries: Bring color, flavor, and a burst of freshness to every slice.
Sugar (for the swirl): Helps the strawberries break down and sweetens the swirl.
Lemon juice: Brightens the strawberry flavor and adds a hint of tartness.

How to Make Strawberry Cheesecake Pound Cake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan thoroughly—this step is essential to ensure your Strawberry Cheesecake Pound Cake releases perfectly with all its beautiful swirls intact.

Step 2: Make the Strawberry Swirl

In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring often, until the berries break down and the mixture thickens into a vibrant, jammy swirl. Set it aside to cool—this layer will weave sweet pockets of fruit throughout your cake.

Step 3: Prepare the Cheesecake Filling

Beat the softened cream cheese with sugar until it’s creamy and smooth, then blend in the egg and vanilla extract. This luscious filling adds a velvety, tangy ribbon right through the center of your pound cake.

Step 4: Mix the Pound Cake Batter

In a large bowl, cream the butter and sugar together until pale and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the flour. Stir in the vanilla for that classic bakery aroma.

Step 5: Layer and Swirl

Spoon half of the pound cake batter into the prepared Bundt pan. Carefully add the cheesecake filling in a thick ribbon over the batter, keeping it away from the edges. Spoon the strawberry mixture over the cheesecake layer, then top with the remaining cake batter. Smooth the surface and marvel at your layered masterpiece before it hits the oven.

Step 6: Bake and Cool

Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Let your Strawberry Cheesecake Pound Cake cool in the pan for 15 minutes before inverting it onto a wire rack. Allow it to cool completely—this helps the layers set and keeps every slice picture-perfect.

How to Serve Strawberry Cheesecake Pound Cake

Garnishes

Dress up each slice with a dollop of freshly whipped cream, a scattering of sliced strawberries, or a dusting of powdered sugar. These simple touches highlight the cake’s beauty and invite everyone to dig right in.

Side Dishes

This cake pairs delightfully with a cup of hot coffee or a glass of cold milk. For something extra special, serve it alongside a scoop of vanilla ice cream or a drizzle of strawberry sauce for even more berry bliss.

Creative Ways to Present

Turn your Strawberry Cheesecake Pound Cake into a stunning centerpiece by arranging whole strawberries and mint leaves around the base. For parties, cut the cake into thick wedges and serve on colorful plates to really let the swirls shine.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake tightly covered in the refrigerator for up to 5 days. The flavors meld and deepen overnight, making each slice even more irresistible the next day.

Freezing

If you want to savor your Strawberry Cheesecake Pound Cake later, wrap individual slices or the whole cake (well-wrapped) in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best results.

Reheating

To enjoy a warm slice, microwave individual pieces for about 15 to 20 seconds. This brings back that just-baked softness and makes the cheesecake and strawberry layers extra gooey.

FAQs

Can I use frozen strawberries for the swirl?

Absolutely! Just be sure to thaw and drain them well before cooking, so your swirl is thick, not watery.

Do I need to use a Bundt pan?

While a Bundt pan creates a beautiful presentation, you can also use a tube pan or two standard loaf pans—just adjust the baking time as needed.

How do I know when my Strawberry Cheesecake Pound Cake is done?

When a toothpick inserted into the center comes out clean or with just a few moist crumbs, your cake is ready. Avoid overbaking to keep it moist.

Can I make this cake gluten-free?

Yes, simply substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The results will still be delicious!

What’s the best way to get clean slices?

Use a sharp, serrated knife and wipe it clean between slices. This helps reveal those gorgeous cheesecake and strawberry swirls in every piece.

Final Thoughts

Trust me, once you try this Strawberry Cheesecake Pound Cake, it’ll become your go-to recipe for every special occasion—or any day you need a little treat. Gather your ingredients, share a slice with someone you love, and enjoy every bite of this truly delightful cake!

Strawberry Cheesecake Pound Cake Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Strawberry Cheesecake Pound Cake combines the rich, buttery texture of a classic pound cake with a luscious cream cheese filling and a vibrant strawberry swirl. Baked in a Bundt pan, this dessert offers a perfect balance of creamy cheesecake and fresh fruity sweetness, making it an irresistible treat for any occasion.

Ingredients

Scale

For the Pound Cake

1 1/2 cups unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 tablespoon vanilla extract

For the Cheesecake Filling

8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract

For the Strawberry Swirl

1 cup fresh strawberries, chopped
2 tablespoons sugar
1 teaspoon lemon juice

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan to prevent sticking and ensure even baking.
Make the Strawberry Swirl: In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the strawberries break down and the mixture thickens. Remove from heat and let it cool completely.
Prepare the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined and smooth.
Mix the Cake Batter: In a large bowl, cream butter and sugar together until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Stir in vanilla extract until just combined.
Assemble the Cake: Spoon half of the cake batter into the prepared Bundt pan. Carefully spread the cheesecake filling in a thick ribbon over the batter, avoiding the edges to prevent it from leaking. Spoon the cooled strawberry mixture over the cheesecake layer. Finally, top with the remaining cake batter, smoothing the surface with a spatula.
Bake the Cake: Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Serve: Slice the cake once completely cooled. Enjoy as is, or with a dollop of whipped cream for extra indulgence.

Notes

This cake tastes even better the next day as the flavors meld together.
Store covered in the refrigerator for up to 5 days to maintain freshness.
You can substitute fresh strawberries with frozen ones—just thaw and drain them well before use to avoid excess moisture.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American