Strawberry Cheesecake Pound Cake recipe

Here is a Strawberry Cheesecake Pound Cake recipe that combines the richness of a classic pound cake, the creamy texture of cheesecake, and the sweet, fruity touch of strawberries. This is a perfect dessert for special occasions or a decadent treat.

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🍓 Strawberry Cheesecake Pound Cake

📌 Yield:

One 10-inch Bundt cake (serves ~12-16 people)

⏱ Time:

• Prep: 30 minutes

• Cook: 1 hour 15 minutes – 1 hour 30 minutes

• Cool: At least 1 hour

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🧾 Ingredients:

🔸 For the Pound Cake Batter:

• 1 ½ cups (3 sticks) unsalted butter, room temperature

• 2 ½ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 cup sour cream, room temperature

• 1 tbsp vanilla extract

🔸 For the Cheesecake Filling:

• 8 oz cream cheese, room temperature

• ⅓ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 tbsp all-purpose flour

🔸 For the Strawberry Swirl:

• ¾ cup strawberry preserves or strawberry jam

• (Optional) A few drops of red food coloring for deeper color

• (Optional) ½ cup finely chopped fresh strawberries (blot dry with paper towels)

🔸 For the Glaze (optional but delicious):

• 1 cup powdered sugar

• 1–2 tbsp milk or heavy cream

• 1–2 tbsp strawberry preserves, warmed and strained

• ½ tsp vanilla extract

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👨‍🍳 Instructions:

Step 1: Prepare Pan & Oven

1. Preheat your oven to 325°F (163°C).

2. Grease and flour a 10-inch Bundt pan thoroughly, or use a baking spray with flour.

3. Set aside.

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Step 2: Make Cheesecake Filling

1. In a mixing bowl, beat cream cheese until smooth.

2. Add sugar, egg, vanilla, and flour. Mix until completely smooth and lump-free.

3. Set aside.

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Step 3: Make Pound Cake Batter

1. In a large bowl, cream butter and sugar together until light and fluffy (about 4–5 minutes).

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

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

4. Alternate adding the dry ingredients and sour cream to the butter mixture:

   • Start and end with the dry ingredients (⅓ flour mix → ½ sour cream → repeat → end with flour).

5. Stir in vanilla extract.

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Step 4: Assemble the Cake

1. Spoon half of the pound cake batter into the prepared Bundt pan and smooth the top.

2. Carefully spoon in the cheesecake filling—try to keep it in the center without touching the sides.

3. Dollop strawberry preserves (and optional chopped strawberries) over the cheesecake layer.

4. Swirl gently with a butter knife.

5. Add the remaining cake batter on top and smooth out the surface.

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Step 5: Bake

1. Bake in preheated oven for 1 hour 15 minutes to 1 hour 30 minutes.

2. Begin checking for doneness at 1 hour 10 minutes. A skewer should come out clean (avoiding the cheesecake part).

3. If browning too quickly, tent with foil after 50 minutes.

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Step 6: Cool

1. Let cake cool in the pan for 15–20 minutes.

2. Invert onto a wire rack and cool completely before glazing or slicing.

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Step 7: Make the Glaze (Optional)

1. In a bowl, whisk together powdered sugar, milk, and strawberry preserves until smooth.

2. Drizzle over cooled cake.

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🍰 Tips & Variations:

• Don’t skip greasing the pan well! This cake is dense and sticky from the jam.

• Fresh strawberries in the swirl are great, but make sure to blot them dry.

• You can also top the cake with fresh strawberries or a strawberry sauce for serving.

• Freezes well (without glaze) for up to 2 months.