Classic pound cake meets the bright, fruity burst of cheesecake and strawberries in this absolutely irresistible Strawberry Cheesecake Pound Cake. Imagine unveiling a golden Bundt cake filled with juicy strawberry pockets and the rich tang of cream cheese with every forkful—an instant crowd-pleaser and a go-to dessert for spring, summer, or any special moment that needs a little extra magic. If you love a decadent, moist crumb and flavors that balance perfectly between luscious and fresh, this is a cake you’ll find yourself craving again and again.

Strawberry Cheesecake Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

When you want truly memorable results, it all starts with quality, deliberate ingredients. Each part of the Strawberry Cheesecake Pound Cake brings something special—whether it’s richness, structure, moisture, or that seasonal burst of strawberriness—so don’t be tempted to cut corners!

Unsalted butter (1½ cups, softened): Provides a luxurious base and delivers that classic pound cake richness.
Cream cheese (8 oz, softened): Gives the cake its signature tang and creates a velvety, cheesecake-like crumb.
Granulated sugar (3 cups): Sweetens the batter and helps develop a delightfully tender texture.
Large eggs (6): Add structure and richness, ensuring the cake is moist but stable.
Vanilla extract (1 tablespoon): Brightens every bite and pulls together the flavors with cozy warmth.
All-purpose flour (3 cups): The backbone of the cake, it gives the perfect dense yet cloudlike texture.
Salt (½ teaspoon): Highlights the sweetness and intensifies the flavors overall.
Fresh strawberries (1½ cups, diced and patted dry): These add bursts of fresh flavor, color, and a taste of summer throughout the cake.
Flour for strawberries (2 tablespoons): Prevents the berries from sinking by helping them “cling” to the batter.
For the glaze: Powdered sugar (1 cup), milk (2–3 tablespoons), vanilla extract (1 teaspoon): Creates a sweet, glossy finish that makes every slice look irresistible.

How to Make Strawberry Cheesecake Pound Cake

Step 1: Prepare Your Bundt Pan

Begin by preheating your oven to 325°F. Then generously grease and flour a 10-inch Bundt pan; this ensures your Strawberry Cheesecake Pound Cake turns out beautifully sculpted and doesn’t stick. A thorough coating is truly the secret to a perfect release!

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and fluffy—about 2 to 3 minutes. This step sets up a luscious, airy base, so don’t rush. You want everything well combined for the best cheesecake flavor in your pound cake.

Step 3: Add Sugar and Eggs

Slowly add in the granulated sugar, beating for another five minutes or so. The mixture should become light, creamy, and noticeably increased in volume. Next, add the eggs one at a time, mixing well after each addition. This creates that incredible dense yet meltingly soft crumb.

Step 4: Mix in Vanilla and Dry Ingredients

Stir the vanilla extract into your wet mixture for a touch of warmth. In a separate bowl, whisk together the flour and salt. Gently add the dry mixture to the wet ingredients, mixing just until everything is incorporated. This prevents overworking the batter so your Strawberry Cheesecake Pound Cake stays tender.

Step 5: Fold in Strawberries

Toss your well-dried, diced strawberries with two tablespoons of flour. This key step will help them stay suspended throughout the cake, avoiding any soggy bottoms. Carefully fold the floured strawberries into the batter, distributing them as evenly as possible without crushing them.

Step 6: Bake to Perfection

Pour the batter evenly into your prepared Bundt pan, smoothing the top for even baking. Slide it into the preheated oven and bake for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. The wait is worth it, as the cake turns a beautiful golden and your whole kitchen will smell incredible!

Step 7: Cool and Glaze

Let the cake cool in the pan for 15 minutes (this helps it firm up), then carefully invert onto a wire rack to cool completely. While it cools, whisk together the powdered sugar, milk, and vanilla until you have a smooth glaze. Drizzle liberally over your cooled Strawberry Cheesecake Pound Cake for that final sweet, glossy finish.

How to Serve Strawberry Cheesecake Pound Cake

Garnishes

This cake is already stunning, but a little extra flourish never hurts! Top each slice with fresh sliced strawberries, a sprinkle of powdered sugar, or a bit of lemon zest for added freshness. A dollop of lightly whipped cream turns every serving into a decadent treat.

Side Dishes

To balance the Strawberry Cheesecake Pound Cake’s richness, consider serving it alongside a fruit salad bursting with berries or a simple scoop of vanilla bean ice cream. Even a hot cup of coffee or herbal tea pairs beautifully, making dessert (or brunch!) feel that much more special.

Creative Ways to Present

For parties, try slicing the pound cake into thick fingers and arranging them on a platter with bowls of warm chocolate sauce or strawberry coulis for dipping. You can also layer cubes of pound cake with strawberries and whipped cream in individual parfait glasses for a playful, elevated twist.

Make Ahead and Storage

Storing Leftovers

Any leftover Strawberry Cheesecake Pound Cake should be wrapped tightly in plastic wrap or stored in an airtight container. It holds beautifully at room temperature for up to three days or refrigerated for up to a week, maintaining its lovely moist crumb and flavor.

Freezing

You can freeze this pound cake, either as a whole cake or sliced. Wrap portions tightly in plastic wrap followed by foil, and store in a freezer-safe bag for up to three months. For best results, glaze after thawing, not before.

Reheating

To bring back that just-baked flavor, gently warm slices of Strawberry Cheesecake Pound Cake in the microwave for 10–15 seconds or in a low oven for a few minutes. This refreshes both texture and aroma, especially after refrigeration or freezing.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can! Just be sure to thaw and drain frozen strawberries thoroughly, then pat them dry with paper towels before folding into the batter. This helps the cake avoid becoming too wet.

What’s the best way to keep strawberries from sinking?

Toss your diced, dry strawberries with a couple of tablespoons of flour before adding them to the batter. This coats the fruit and helps suspend them evenly throughout the Strawberry Cheesecake Pound Cake.

Can I make this cake without a Bundt pan?

Absolutely! If you don’t have a Bundt pan, a large loaf pan (or two standard-sized loaf pans) will work. Baking times may vary, so start checking for doneness after about 60 minutes and adjust as needed.

Is it okay to glaze the cake ahead of time?

You can glaze the cake a few hours ahead, but for the freshest appearance and texture, it’s best to drizzle the glaze just before serving. If storing leftovers, the glaze may slightly absorb into the cake but still tastes delicious.

Can I add other berries or flavors?

Definitely! While the bright strawberry flavor is classic, feel free to fold in a mix of raspberries, blueberries, or even swirl in a little lemon zest for a citrusy kick. Just keep total berry volume about the same for best results.

Final Thoughts

Whether you’re celebrating a holiday, hosting brunch, or looking for a way to let spring strawberries shine, this Strawberry Cheesecake Pound Cake brings true joy with every slice. It’s simple but stunning, easy enough for beginners and special enough for any occasion—so go on, give it a try and share the love!

Strawberry Cheesecake Pound Cake Recipe

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4.9 from 24 reviews

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

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Description

Indulge in the delightful combination of rich cream cheese pound cake swirled with fresh strawberries. Topped with a sweet glaze, this strawberry cheesecake pound cake is a perfect dessert for any occasion.

Ingredients

Scale

Cake:

1½ cups unsalted butter (softened)
8 oz cream cheese (softened)
3 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon salt
1½ cups fresh strawberries (diced and patted dry)
2 tablespoons flour (for tossing strawberries)

Glaze:

1 cup powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-inch Bundt pan.
Mix butter and cream cheese: Cream the butter and cream cheese until smooth and fluffy.
Add sugar and eggs: Gradually add sugar, beat until airy, then add eggs one at a time.
Combine dry ingredients: Whisk flour and salt in a separate bowl, then gradually add to wet mixture.
Add strawberries: Toss strawberries with flour and fold into the batter. Pour into pan and bake.
Make glaze: Whisk powdered sugar, milk, and vanilla, then drizzle over cooled cake.

Notes

Ensure strawberries are well-dried to prevent excess moisture in the cake.
You can use frozen strawberries if thawed and drained thoroughly.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

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