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Strawberry Cheesecake Pound Cake

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This Strawberry Cheesecake Pound Cake features a buttery, moist pound cake with a creamy cheesecake filling and fresh strawberries. Topped with an optional strawberry glaze, it’s the perfect treat for any occasion. #strawberrypoundcake #cheesecake #bakingrecipes #dessertlove #cakerecipes

Ingredients:

For the Pound Cake:
1 1/2 cups unsalted butter (room temperature)
2 1/2 cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 1/2 cups diced fresh strawberries (patted dry)

For the Cheesecake Filling:
8 oz cream cheese (softened)
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Strawberry Glaze (optional):
1/2 cup powdered sugar
1–2 tablespoons pureed fresh strawberries

Instructions:

  1. Prepare the Cheesecake Filling:
    In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, and mix until fully combined. Set aside.

  2. Make the Pound Cake Batter:
    In a large mixing bowl, cream the butter and sugar together for 4-5 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Stir in vanilla and almond extracts. Gently fold in the diced strawberries.

  3. Layer the Batter and Cheesecake:
    Grease and flour a 10-inch bundt pan or loaf pan. Pour half of the pound cake batter into the pan. Spread the cheesecake filling evenly over the batter. Top with the remaining pound cake batter and gently swirl with a butter knife for a marbled effect.

  4. Bake:
    Preheat the oven to 325°F (165°C). Bake for 75 to 85 minutes or until a toothpick inserted in the cake part comes out clean. If the top starts browning too quickly, cover it loosely with foil halfway through. Let it cool in the pan for 20 minutes, then remove and transfer to a wire rack to cool completely.

  5. Add the Strawberry Glaze (Optional):
    Mix the powdered sugar and pureed strawberries until smooth and drizzle over the cooled cake for a sweet, fruity finish.

Notes:

  • The cake will stay fresh for up to 3 days at room temperature, or up to a week in the refrigerator.

  • For an extra touch of flavor, consider adding a little lemon zest to the batter.

  • If you don’t want to make the glaze, the cake is delicious on its own!

Prep Time: 20 minutes

Cook Time: 75–85 minutes

Total Time: 1 hour 40 minutes – 1 hour 50 minutes

Yield: 1 bundt cake (10-inch) or loaf cake

Category: Dessert

Method: Baked

Cuisine: American

Diet: Vegetarian

Keywords:

strawberry pound cake, cheesecake pound cake, strawberry dessert, easy cake recipes, homemade pound cake, cake with cheesecake filling, fruity cake, marbled cake

Nutrition Information (Per Slice – based on 12 slices):

  • Serving Size: 1 slice

  • Calories: 350

  • Sugar: 30g

  • Sodium: 180mg

  • Fat: 18g

  • Saturated Fat: 9g

  • Unsaturated Fat: 7g

  • Trans Fat: 0g

  • Carbohydrates: 45g

  • Fiber: 1g

  • Protein: 4g

  • Cholesterol: 80mg

Let me know if you’d like any further adjustments!

4o mini

Ingredients

For the Pound Cake:
1 1/2 cups unsalted butter (room temperature)
2 1/2 cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 1/2 cups diced fresh strawberries (patted dry)

For the Cheesecake Filling:
8 oz cream cheese (softened)
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Strawberry Glaze (optional):
1/2 cup powdered sugar
1–2 tablespoons pureed fresh strawberries

Instructions

  1. Prepare the Cheesecake Filling:
    In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, and mix until fully combined. Set aside.

  2. Make the Pound Cake Batter:
    In a large mixing bowl, cream the butter and sugar together for 4-5 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Stir in vanilla and almond extracts. Gently fold in the diced strawberries.

  3. Layer the Batter and Cheesecake:
    Grease and flour a 10-inch bundt pan or loaf pan. Pour half of the pound cake batter into the pan. Spread the cheesecake filling evenly over the batter. Top with the remaining pound cake batter and gently swirl with a butter knife for a marbled effect.

  4. Bake:
    Preheat the oven to 325°F (165°C). Bake for 75 to 85 minutes or until a toothpick inserted in the cake part comes out clean. If the top starts browning too quickly, cover it loosely with foil halfway through. Let it cool in the pan for 20 minutes, then remove and transfer to a wire rack to cool completely.

  5. Add the Strawberry Glaze (Optional):
    Mix the powdered sugar and pureed strawberries until smooth and drizzle over the cooled cake for a sweet, fruity finish.

Notes

  • The cake will stay fresh for up to 3 days at room temperature, or up to a week in the refrigerator.

  • For an extra touch of flavor, consider adding a little lemon zest to the batter.

  • If you don’t want to make the glaze, the cake is delicious on its own!

Nutrition

Find it online: https://deliceflash.com/cheesecake-stuffed-chocolate-cupcakes-2/