Strawberry Cheesecake Pound Cake

Strawberry Cheesecake Pound Cake is a decadent dessert that combines the dense, buttery richness of classic pound cake with the creamy tang of cheesecake and the sweet freshness of strawberries. Each slice reveals beautiful layers of flavor and texture—soft cake, smooth cream cheese filling, and bursts of strawberry—making it perfect for celebrations, holidays, or whenever you want an impressive homemade treat.

Why You’ll Love This Cake

Rich, moist, and flavorful
Combines two favorite desserts in one
Perfect for special occasions or gifting
Beautiful sliced presentation
Stays moist for days

Ingredients

Pound Cake Batter

2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup sour cream or whole milk
1 teaspoon vanilla extract

Cheesecake Layer

8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Strawberry Swirl

1½ cups fresh strawberries, chopped
2 tablespoons sugar
1 teaspoon lemon juice

Instructions

Step 1: Prepare the Strawberry Swirl

In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 8–10 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly. Remove from heat and let cool.

Step 2: Make the Cheesecake Layer

In a bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract and mix until fully combined. Set aside.

Step 3: Prepare the Pound Cake Batter

Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.

In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream (or milk) and vanilla extract. Gradually add the dry ingredients and mix until just combined.

Step 4: Assemble the Cake

Pour half of the pound cake batter into the prepared pan. Spoon the cheesecake mixture evenly over the batter, followed by dollops of the strawberry swirl. Gently swirl with a knife.

Top with the remaining cake batter and add a few more spoonfuls of strawberry swirl on top. Swirl lightly again.

Step 5: Bake

Bake for 70–80 minutes, or until a toothpick inserted into the cake comes out mostly clean with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the last 15 minutes.

Step 6: Cool and Serve

Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Serving Suggestions

Serve Strawberry Cheesecake Pound Cake:

Plain or dusted with powdered sugar
With fresh strawberries
With whipped cream or vanilla ice cream
As a dessert or sweet brunch item

Tips for Best Results

Use room-temperature ingredients
Do not overmix the batter
Let the cake cool fully before slicing for clean layers
Frozen strawberries can be used if thawed and drained

Storage

Store at room temperature for up to 2 days
Refrigerate for up to 5 days
Freeze slices for up to 2 months

A Show-Stopping Dessert

Strawberry Cheesecake Pound Cake is the perfect balance of rich, creamy, and fruity flavors. Whether you’re baking for a celebration or simply treating yourself, this cake is guaranteed to impress.