Strawberry Cheesecake Pound Cake

Here’s a rich, moist, and indulgent Strawberry Cheesecake Pound Cake recipe that combines the dense texture of pound cake with creamy cheesecake swirls and bursts of fresh strawberries. It’s the perfect dessert for spring, summer, or any celebration.

🍓 Strawberry Cheesecake Pound Cake Recipe

🕒 Prep Time: 25 minutes

⏳ Bake Time: 60–75 minutes

🍰 Yield: 1 Bundt or loaf cake (10–12 servings)

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🛒 Ingredients

For the Pound Cake:

• 1 ½ cups (340g) unsalted butter, softened

• 2 ½ cups (500g) granulated sugar

• 6 large eggs, room temperature

• 3 cups (375g) all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 cup (240ml) sour cream

• 1 tsp vanilla extract

For the Cheesecake Layer:

• 8 oz (225g) cream cheese, softened

• ⅓ cup (65g) granulated sugar

• 1 egg

• 1 tsp vanilla extract

For the Strawberries:

• 1 ½ cups fresh strawberries, chopped

• 1 tbsp flour (to toss strawberries so they don’t sink)

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🍽️ Instructions

1. 🔥 Preheat & Prep Pan

• Preheat oven to 325°F (165°C).

• Grease and flour a Bundt pan or a large loaf pan.

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2. 🧁 Make the Cheesecake Filling

In a medium bowl, beat together:

• Cream cheese

• Sugar

• Egg

• Vanilla
  Mix until smooth. Set aside.

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3. 🍰 Make the Pound Cake Batter

1. In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).

2. Add eggs one at a time, beating well after each addition.

3. In a separate bowl, whisk flour, baking powder, and salt.

4. Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry. Mix until just combined.

5. Stir in vanilla.

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4. 🍓 Prepare Strawberries

• Toss the chopped strawberries in 1 tbsp flour. This prevents them from sinking during baking.

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5. 🌀 Layer the Batter

In the prepared pan:

1. Pour half of the pound cake batter into the pan.

2. Spoon the cheesecake mixture on top and swirl slightly with a knife.

3. Sprinkle half the floured strawberries.

4. Add the remaining cake batter.

5. Top with the rest of the strawberries, pressing them in slightly.

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6. 🔥 Bake

• Bake for 60–75 minutes, or until a toothpick comes out clean from the center.

• Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

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🍓 Optional Strawberry Glaze

Mix:

• ½ cup powdered sugar

• 2–3 tbsp pureed strawberries or strawberry jam

• A splash of lemon juice

Drizzle over the cooled cake.

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📦 Storage

• Store at room temperature for 2 days or in the fridge up to 5 days.

• Can be frozen (wrapped well) for up to 2 months.