Strawberry Cheesecake Pound Cake Recipe

If you love rich, buttery pound cake and the creamy indulgence of cheesecake, then this Strawberry Cheesecake Pound Cake is a match made in heaven. This dessert combines the dense, moist texture of a classic pound cake with a luscious cheesecake filling, all infused with fresh strawberries for a refreshing twist. Finished with a light strawberry glaze, this cake is perfect for special occasions, afternoon tea, or just because you deserve a sweet treat.

Why You’ll Love This Recipe

• Perfect for Any Occasion – Whether you’re hosting a brunch, celebrating a birthday, or just craving something sweet, this cake is an excellent choice.
• Simple Ingredients, Big Flavor – Made with pantry staples and fresh strawberries, you get a gourmet dessert without the hassle.
• Make-Ahead Friendly – This pound cake stays moist for days, making it a great dessert to prepare in advance.

Ingredients

For the Pound Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 cup fresh strawberries, diced

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Strawberry Glaze (Optional):

• 1/2 cup powdered sugar
• 2 tbsp strawberry puree (blend a few strawberries)
• 1 tsp lemon juice

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• Whisk
• Spatula
• 9×5-inch loaf pan or bundt pan
• Wire cooling rack
• Toothpick or cake tester

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour your chosen baking pan to prevent sticking.

2. Make the Pound Cake Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour mixture. Gently fold in the diced strawberries.

3. Prepare the Cheesecake Filling

In another bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

4. Assemble the Cake

Pour half of the pound cake batter into the prepared pan. Spread the cheesecake filling over the batter, then top with the remaining pound cake batter.

5. Bake the Cake

Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

6. Prepare the Strawberry Glaze (Optional)

Whisk together the powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle over the cooled cake before serving.

Storage and Leftovers

• Store the cake in an airtight container at room temperature for up to 2 days.
• For longer storage, keep it in the refrigerator for up to 5 days.
• To freeze, wrap the cake tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Variations & Substitutions

• Berry Variations – Swap strawberries for blueberries, raspberries, or blackberries for a different fruity twist.
• Chocolate Lovers’ Version – Add 1/2 cup of mini chocolate chips to the batter for a chocolate-strawberry combo.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend to make this cake gluten-free.
• Dairy-Free Alternative – Substitute butter with a plant-based alternative, milk with almond or oat milk, and cream cheese with dairy-free cream cheese.

Food & Drink Pairings

• Beverage Pairings – This cake pairs beautifully with a hot cup of coffee, a refreshing iced tea, or a glass of sweet Moscato.
• Side Pairings – Serve with a dollop of whipped cream and extra fresh strawberries for an extra indulgent experience.

FAQ

1. Can I use frozen strawberries?

Yes! If using frozen strawberries, be sure to thaw and drain them well before adding to the batter to avoid excess moisture.

2. How do I prevent my cheesecake filling from sinking?

To keep the filling from sinking, ensure your pound cake batter is thick enough, and do not press down the cheesecake layer when adding the top batter.

3. Can I make this recipe in a different pan?

Absolutely! A bundt pan, loaf pan, or even a round cake pan works. Just be mindful of adjusting the baking time accordingly.

4. What if I don’t have fresh strawberries?

You can use strawberry jam instead by swirling a few tablespoons into the batter for a concentrated strawberry flavor.

Final Thoughts & Call to Action

This Strawberry Cheesecake Pound Cake is a delightful treat that will impress anyone who takes a bite. Whether you’re baking for a special event or just indulging in a weekend baking session, this cake is a must-try! If you love this recipe, be sure to share it with your friends and family. Don’t forget to subscribe to our blog for more delicious recipes and baking tips!

Happy Baking!