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Strawberry Cheesecake Pound Cake
This rich, buttery pound cake is layered with cheesecake goodness and swirls of sweet strawberries. A decadent dessert that’s as beautiful as it is delicious!
Ingredients
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 ½ cups all-purpose flour
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1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
½ cup milk
1 cup diced fresh strawberries
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For the Cheesecake Layer:
8 oz cream cheese, softened
⅓ cup sugar
1 egg
1 teaspoon vanilla extract
Optional Garnish:
Whipped cream
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Fresh strawberries
Strawberry glaze
Instructions
Prepare the Cheesecake Layer:
In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
Set aside for layering later.
Make the Pound Cake Batter:
Cream the butter and sugar in a large bowl until light and fluffy.
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Add eggs one at a time, beating well after each.
Mix in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with milk.
Gently fold in the chopped strawberries.
Assemble the Cake:
Preheat oven to 325°F (160°C). Grease and flour a bundt or springform pan.
Pour half of the pound cake batter into the pan.
Spread cheesecake layer evenly over the batter.
Spoon remaining pound cake batter over the cheesecake layer and smooth the top.
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Bake:
Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 15–20 minutes before turning out onto a wire rack.
Decorate:
Once fully cooled, top with whipped cream, sliced strawberries, and drizzle with glaze.
Serving Tips
Serve chilled or at room temperature.
Best enjoyed within 3 days.
Pairs beautifully with fresh cream or a strawberry coulis.
FAQs
Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to prevent excess moisture.
Can I skip the cheesecake layer?
You can—but why would you? That’s what makes this cake next-level!