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
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
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
