If you are craving a dessert that beautifully combines the dense, buttery richness of pound cake with the creamy tang of cheesecake and the sweet burst of fresh strawberries, the Strawberry Cheesecake Pound Cake Recipe will become your new favorite indulgence. This delightful treat is not only a feast for the taste buds but also a stunning showstopper that effortlessly blends textures and flavors into every bite. It’s perfect for cozy get-togethers, special celebrations, or simply when you want to treat yourself to something extraordinary and homey.
Ingredients You’ll Need
This Strawberry Cheesecake Pound Cake Recipe relies on classic, straightforward ingredients that come together to create a remarkable balance of flavors and textures. Each component is essential, from the rich butter that forms the cake’s tender crumb to the fresh strawberries that provide natural sweetness and color.
- Unsalted butter, 1½ cups (softened): Ensures a moist and tender cake with that unmistakable rich flavor.
- Granulated sugar, 3 cups (divided): Sweetens the cake and cheesecake filling, balancing tartness and richness.
- Large eggs, 6: Provide structure and help bind the ingredients for the perfect cake texture.
- Vanilla extract, 2 tablespoons (divided): Adds warmth and depth to both the cake and cheesecake layers.
- All-purpose flour, 3 cups: Forms the sturdy base of the pound cake, ensuring it’s tender yet firm.
- Baking powder, ½ teaspoon: Gives the cake a gentle lift while maintaining that classic dense pound cake feel.
- Salt, ½ teaspoon: Enhances all the sweet flavors and balances richness.
- Sour cream, 1 cup: Keeps the cake moist and adds a subtle tang that complements the cheesecake filling.
- Cream cheese, 8 oz (softened): The star of the cheesecake filling, delivering its signature smooth and creamy texture.
- Egg, 1 (for filling): Binds the cheesecake layer and keeps it firm but creamy.
- Strawberry preserves, ¾ cup: Provides concentrated strawberry flavor and a glossy swirl that looks stunning.
- Fresh strawberries, ½ cup (diced): Add fresh bursts of sweetness and a pleasant texture contrast.
How to Make Strawberry Cheesecake Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C), which is perfect for baking this dense cake slowly to achieve a moist crumb without burning the edges. Grease and flour a 10-inch bundt or tube pan carefully; this ensures your beautiful layered cake will release easily after baking.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar together until the mixture turns pale and fluffy. This step is crucial because it incorporates air, giving the pound cake its soft and tender crumb. Take your time—about 3 to 4 minutes is ideal.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This slow addition keeps the mixture smooth and stable. Stir in the vanilla extract to lift all the flavors with its aroma.
Step 4: Mix Dry Ingredients and Combine with Wet
Whisk together the flour, baking powder, and salt in a separate bowl. Add these dry ingredients to your butter mixture, alternating with the sour cream. Start and end with the dry ingredients, stirring until just combined—avoid overmixing to keep the cake light yet dense.
Step 5: Prepare the Cheesecake Filling
Beat the cream cheese, sugar, egg, and vanilla extract in a medium bowl until smooth. This luscious cheesecake layer will soften the pound cake’s texture and introduce a tangy, creamy surprise that pairs perfectly with strawberries.
Step 6: Assemble the Cake
Pour half of the pound cake batter into your prepared pan, creating a base layer. Spoon the cheesecake filling evenly over the batter, then add spoonfuls of strawberry preserves and diced fresh strawberries in clusters. Use a knife to gently swirl the layers together but avoid overmixing, preserving those beautiful streaks. Top with the remaining pound cake batter and smooth it out.
Step 7: Bake and Cool
Bake your layered masterpiece for about 1 hour 15 minutes to 1 hour 25 minutes. The cake is done when a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Cooling is essential for the layers to set beautifully.
How to Serve Strawberry Cheesecake Pound Cake Recipe
Garnishes
To elevate your serving presentation, consider dusting the cooled cake with powdered sugar for a delicate snowy finish or drizzle a simple glaze made from powdered sugar and lemon juice to add a bright contrast. Fresh strawberries and a dollop of whipped cream make lovely accents that anyone would appreciate.
Side Dishes
This Strawberry Cheesecake Pound Cake Recipe shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a cup of freshly brewed coffee or tea. Light fruit salads with citrus or mint add a refreshing balance to the richness of the cake, making your dessert plate a harmonious treat.
Creative Ways to Present
Try slicing the pound cake and serving it with a small pot of warm strawberry compote or chocolate sauce on the side for dipping. For a festive occasion, cut smaller cubes and arrange them on skewers alternating with fresh berries and marshmallows to create delightful dessert kabobs everyone will talk about.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the cake tightly in plastic wrap or store it in an airtight container to keep it moist. It will stay fresh at room temperature for up to two days, making it perfect for enjoying throughout the week without losing any flavor.
Freezing
You can freeze this Strawberry Cheesecake Pound Cake Recipe for up to three months. Slice it before freezing and wrap individual slices in plastic wrap and foil so you can enjoy a quick treat whenever you want. Thaw in the refrigerator overnight for best texture.
Reheating
When ready to enjoy, gently warm slices in the microwave for about 15 to 20 seconds or in a low oven to revive the cake’s softness and bring out the creamy flavors, creating an experience akin to fresh-baked.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well, but be sure to thaw and drain them thoroughly to avoid adding excess moisture to the cake batter, which might affect its texture.
Can I make this recipe dairy-free?
You can substitute dairy ingredients like butter, sour cream, and cream cheese with plant-based alternatives, although the texture and flavor will be slightly different but still delicious.
What pan size is best for this recipe?
A 10-inch bundt or tube pan is ideal as it allows even baking and creates a beautiful shape perfect for this layered pound cake.
How long does it take to make the Strawberry Cheesecake Pound Cake Recipe?
The total time from start to finish is about 1 hour and 45 minutes, including preparation and baking, with an additional cooling time to ensure perfect slicing.
Can I add other fruit flavors instead of strawberry?
Absolutely! Raspberries, blueberries, or even cherry preserves would be wonderful alternatives that complement the cheesecake layer beautifully.
Final Thoughts
I cannot recommend enough how incredible this Strawberry Cheesecake Pound Cake Recipe is for those moments when you want to spoil yourself or impress friends and family. Its harmonious layers and luscious flavor offer a comforting yet sophisticated dessert experience. Give it a try—you just might find your new go-to cake for every occasion!
Print
Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cheesecake Pound Cake is a luscious American dessert combining rich, buttery pound cake with a smooth cream cheese filling and a vibrant strawberry swirl. The bundt cake is moist and tender, featuring a delightful balance of tangy cream cheese and sweet strawberries, making it perfect for any occasion.
Ingredients
For the Pound Cake:
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Strawberry Swirl:
- ¾ cup strawberry preserves or jam
- ½ cup fresh strawberries, diced
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3–4 minutes, which helps create a tender crumb.
- Add Eggs and Flavoring: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant touch.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until the mixture is completely smooth and creamy.
- Assemble the Cake: Pour half of the pound cake batter into the prepared pan. Spoon the cheesecake filling evenly over this layer, then dollop the strawberry preserves and sprinkle diced fresh strawberries on top. Use a knife to gently swirl the strawberry and cheesecake layers together for a marbled effect. Top with the remaining cake batter and smooth the surface evenly.
- Bake and Cool: Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Notes
- For easier slicing, chill the cake before serving to help it set.
- Optionally, drizzle with a simple glaze or dust with powdered sugar for added sweetness and presentation.
- This cake can be prepared a day ahead; flavors will meld and improve overnight.
