My Strawberry Cheesecake Pound Cake
A rich, dense pound cake swirled with creamy cheesecake and packed with sweet strawberries—perfect for gatherings or special treats.
Ingredients
Pound Cake Batter
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (225 g) unsalted butter, softened
2½ cups granulated sugar
6 large eggs, room temperature
1 cup sour cream (or plain Greek yogurt)
1 tablespoon vanilla extract
Cheesecake Filling
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Strawberry Swirl
2 cups fresh strawberries, chopped
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
(Or use ¾ cup strawberry preserves if you prefer a shortcut)
Optional Strawberry Glaze
1 cup powdered sugar
2–3 tablespoons strawberry puree or milk
½ teaspoon vanilla
Instructions
1. Make the Strawberry Swirl
Add strawberries, sugar, and lemon juice to a saucepan.
Cook over medium heat until berries release juice and soften (5–7 minutes).
Stir in cornstarch mixture and cook until thick.
Remove from heat and let cool completely.
2. Prepare the Cheesecake Layer
Beat cream cheese and sugar until smooth.
Add egg and vanilla; mix just until combined.
Set aside.
3. Make the Pound Cake Batter
Preheat oven to 325°F (165°C).
Grease and flour a bundt pan or two loaf pans.
Whisk flour, baking powder, and salt together.
In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
Add eggs one at a time, mixing well after each.
Mix in sour cream and vanilla.
Gradually add dry ingredients, mixing just until combined.
4. Assemble the Cake
Pour ½ of the pound cake batter into the pan.
Spoon cheesecake filling evenly over batter.
Add strawberry swirl in spoonfuls.
Top with remaining cake batter.
Use a knife to gently swirl (do not overmix).
5. Bake
Bake for 75–90 minutes, or until a toothpick inserted comes out mostly clean.
If top browns too quickly, loosely cover with foil.
6. Cool
Cool in pan for 20–30 minutes.
Turn out onto a wire rack and cool completely.
7. Optional Glaze
Whisk powdered sugar, strawberry puree (or milk), and vanilla.
Drizzle over cooled cake.
Serving Tips
Slice thick and serve slightly warm or at room temperature
Delicious with fresh strawberries or whipped cream
Stores well for 3–4 days refrigerated
Pro Tips
Room-temperature ingredients give the best texture
Don’t over-swirl or the layers will blend
Freeze slices individually for later treats
