Strawberry Cheesecake Pound Cake
Strawberry Cheesecake Pound Cake is a rich and indulgent dessert that combines the buttery texture of traditional pound cake with a creamy cheesecake filling and sweet strawberry swirls. Moist, dense, and bursting with strawberry flavor, this elegant cake is perfect for holidays, birthdays, brunches, and special occasions. Every slice delivers the irresistible combination of cheesecake, pound cake, and fresh strawberries in one stunning dessert.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pound Cake
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces (226 g) cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Strawberry Layer
- ¾ cup strawberry preserves or strawberry jam
- ½ cup fresh strawberries, diced
Optional Garnish
- Powdered sugar
- Fresh strawberries
- Strawberry glaze
Instructions
- Preheat the oven to 325°F (163°C).
- Thoroughly grease and flour a 10-inch Bundt pan or a large loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and cream cheese until smooth and creamy.
- Gradually add the sugar and continue beating until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour half of the batter into the prepared pan.
- Spoon the strawberry preserves evenly over the batter, keeping it away from the edges.
- Sprinkle the diced strawberries over the preserves.
- If desired, add small dollops of sweetened cream cheese mixture for an extra cheesecake-style center.
- Carefully spread the remaining batter over the strawberry layer and smooth the top.
- Swirl a few spoonfuls of additional strawberry preserves into the top layer using a knife.
- Bake for 60–75 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Cool the cake in the pan for 15 minutes.
- Transfer to a wire rack and cool completely, about 1 hour.
- Dust with powdered sugar and garnish with fresh strawberries before serving.
Notes
Use full-fat block cream cheese for the best flavor and texture.Avoid overmixing once the flour is added to keep the cake tender.Bring all refrigerated ingredients to room temperature before mixing.Fresh strawberries should be patted dry to prevent excess moisture.For a bakery-style finish, drizzle with a simple strawberry glaze after cooling.The cake tastes even better the next day as the flavors develop.Refrigerate leftovers because of the cream cheese filling.
Find it online: https://cookibly.com/strawberry-cheesecake-pound-cake/
