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
Scale
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.
