If you’re on the hunt for a show-stopping dessert that combines the best of creamy cheesecake and moist pound cake with a burst of fresh strawberries, this Strawberry Cheesecake Pound Cake Recipe is going to become your new favorite. Imagine tender, buttery cake layered with luscious cheesecake filling and swirls of vibrant strawberry sauce delivering a perfect harmony of flavors and textures in every bite. It’s an absolute crowd-pleaser that feels both indulgent and homemade—ideal for impressing guests or treating yourself to something special.
Ingredients You’ll Need
This Strawberry Cheesecake Pound Cake Recipe uses simple, straightforward ingredients that each play a crucial role in creating its rich texture, sweet tang, and glorious color. From the velvety cream cheese to the fresh strawberries bursting with natural flavor, every component is essential.
- Unsalted butter: Provides moisture and a tender crumb, make sure it’s softened for easy mixing.
- Granulated sugar: Sweetens the cake and helps create that beautiful golden crust.
- Large eggs: Bind the ingredients together and add richness to the batter.
- All-purpose flour: The foundation for structure, sift well to keep the cake light.
- Baking powder: Gives the cake a lovely lift without altering flavor.
- Salt: Balances sweetness and enhances the overall flavor.
- Sour cream: Adds moisture and a slight tang that keeps the pound cake from being too dense.
- Vanilla extract: Imparts warm, aromatic notes throughout the cake and filling.
- Cream cheese: The star of the cheesecake layer, softened for perfect smoothness.
- Fresh strawberries: Make sure they are ripe and juicy; they create that gorgeous, fruity swirl.
- Lemon juice: Brightens the strawberry swirl, balancing the sweetness beautifully.
How to Make Strawberry Cheesecake Pound Cake Recipe
Step 1: Prepare the Strawberry Swirl
Start by placing chopped fresh strawberries, sugar, and lemon juice in a small saucepan over medium heat. Stir and cook for about 5 to 7 minutes until the strawberries break down and the mixture thickens into a luscious jam-like consistency. Once done, set it aside to cool completely. This vibrant swirl will add that refreshing burst of strawberry flavor in your cake.
Step 2: Make the Cheesecake Filling
Beat softened cream cheese and sugar until smooth and creamy using an electric mixer. Then add the egg and vanilla extract, mixing well until fully combined. This filling lends the recipe its signature creamy, rich texture that feels just like dessert inside your pound cake.
Step 3: Prepare the Cake Batter
Cream together the softened butter and granulated sugar until light and fluffy—this step is key for a tender crumb and beautiful rise. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk together flour, baking powder, and salt, then alternate adding this dry mix and the sour cream to the butter mixture, blending gently. Finally, stir in the vanilla extract.
Step 4: Assemble the Layers
Grease and flour a 10-cup Bundt pan for easy release. Spoon half of the cake batter into the pan, spreading it evenly. Next, carefully add the cheesecake filling in a thick ribbon over the batter, avoiding the edges so it doesn’t run down the sides. Dollop the cooled strawberry swirl over the cheesecake layer, then top with the remaining cake batter smoothing the surface gently.
Step 5: Bake and Cool
Bake in a preheated oven at 325°F (160°C) for 75 to 85 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. This resting time allows the flavors to meld beautifully and makes slicing easier.
How to Serve Strawberry Cheesecake Pound Cake Recipe
Garnishes
A sprinkle of powdered sugar dusted lightly on top enhances the presentation without overpowering the flavors. Fresh strawberry slices or a few mint leaves add a pop of color and freshness that invites you to dig right in.
Side Dishes
Serve this pound cake alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. Fresh berries or a simple berry compote can elevate the dessert for gatherings or special occasions.
Creative Ways to Present
Try serving this cake in elegant slices plated with a drizzle of chocolate sauce or a raspberry coulis. For parties, cut the pound cake into bite-sized cubes and skewer with fresh strawberries for fun, handheld treats that showcase the Strawberry Cheesecake Pound Cake Recipe delightfully.
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered tightly in the refrigerator for up to five days. Keeping the cake chilled preserves the creamy cheesecake layer and keeps the strawberry swirl fresh. Just bring it to room temperature before serving for the best texture.
Freezing
Wrapped well in plastic wrap and placed in an airtight container, this pound cake freezes beautifully for up to two months. Thaw it overnight in the fridge to maintain its moist, tender crumb and creamy filling.
Reheating
For a freshly baked feel, gently warm slices in a microwave for 15 to 20 seconds or heat in a low oven wrapped in foil. Avoid overheating to keep the cheesecake filling from melting too much.
FAQs
Can I use frozen strawberries for the strawberry swirl?
Absolutely! Just be sure to thaw and drain them well before cooking so your strawberry swirl isn’t too watery. This helps maintain the perfect texture in the pound cake.
Is this Strawberry Cheesecake Pound Cake Recipe suitable for beginners?
Yes, it’s surprisingly straightforward despite its gourmet flair. Step-by-step assembly and simple ingredients make it a delightful treat for both novice and experienced bakers alike.
Can I make this cake dairy-free or vegan?
While you can experiment with dairy-free cream cheese and butter substitutes, the cheesecake layer relies heavily on dairy for its texture. Vegan versions would require more ingredient adjustments and might alter the classic flavor.
How do I know when the cake is fully baked?
Use a toothpick inserted into the center of the cake; it should come out clean or with just a few moist crumbs. Avoid inserting it into the cheesecake or strawberry swirl layers for accurate results.
Can I double the recipe for a larger cake?
Since this recipe is designed for a 10-cup Bundt pan, doubling would require a larger or multiple pans and adjusted baking times. It’s best to bake in batches to maintain the right texture and rise.
Final Thoughts
This Strawberry Cheesecake Pound Cake Recipe is one of those gems you’ll want to make again and again. Its indulgent layers, fresh strawberry bursts, and rich cheesecake filling come together to create pure joy in every slice. Whether sharing with friends or savoring solo, I promise this dessert will bring irresistible smiles and cravings for more.
Print
Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cheesecake Pound Cake combines the rich buttery texture of classic pound cake with a creamy cheesecake filling and a luscious strawberry swirl. Baked in a Bundt pan, this dessert is perfect for gatherings and tastes even better the next day.
Ingredients
For the Pound Cake
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Strawberry Swirl
- 1 cup fresh strawberries, chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan to ensure the cake doesn’t stick after baking.
- Make Strawberry Swirl: Combine chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes until strawberries break down and the mixture thickens. Remove from heat and let cool completely.
- Prepare Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, mixing thoroughly to combine all ingredients evenly.
- Make Pound Cake Batter: Cream together the softened butter and granulated sugar until light and fluffy, approximately 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Fold in vanilla extract at the end to complete the batter.
- Assemble the Cake: Spoon half of the cake batter into the prepared Bundt pan, spreading evenly. Carefully add the cheesecake filling in a thick ribbon over the batter while avoiding the edges to prevent mixing. Spoon the cooled strawberry mixture over the cheesecake layer. Finally, top with the remaining cake batter and smooth the surface evenly for uniform baking.
- Bake the Cake: Place the Bundt pan in the preheated oven and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cooling and Serving: Allow the cake to cool in the pan for 15 minutes to set. Then invert onto a wire rack and cool completely before slicing to serve.
Notes
- This cake tastes even better the next day, allowing flavors to meld.
- Store covered in the refrigerator for up to 5 days to maintain freshness.
- You can substitute fresh strawberries with frozen ones; just thaw and drain them thoroughly before use.
