If you are looking for a show-stopping dessert that combines the rich creaminess of cheesecake with the tender crumb of pound cake and the bright, fresh flavor of strawberries, your search ends here. This Strawberry Cheesecake Pound Cake Recipe is nothing short of magical, offering layers of luscious textures and tastes in every bite. The moist pound cake base is swirled with a vibrant strawberry jam and topped with a creamy cheesecake layer, making it perfect for everything from a casual afternoon treat to a celebratory dessert with friends and family.

Strawberry Cheesecake Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role, coming together simply yet beautifully. The butter and cream cheese create a luxurious, moist texture; fresh strawberries add a burst of natural sweetness and color; and a touch of lemon juice in the strawberry swirl brightens the entire cake. Here’s what you’ll gather before you start baking.

Unsalted butter (1½ cups softened): Provides richness and moisture, creating a tender crumb in the cake.
Cream cheese (16 ounces softened total): Used in both the batter and cheesecake layer to add creamy tanginess.
Granulated sugar (2¾ cups total): Sweetens the cake and the strawberry swirl perfectly without overpowering.
Large eggs (7 total): Bind the ingredients together and enrich the texture with their natural fats.
Vanilla extract (1½ tablespoons): Adds warm, fragrant notes that complement the strawberries and cream cheese beautifully.
All-purpose flour (3 cups): Forms the structure and gives the cake its classic pound cake density.
Baking powder (½ teaspoon): Ensures the cake rises just enough for a delicate crumb.
Salt (½ teaspoon): Balances sweetness and enhances all flavors.
Fresh or frozen strawberries (1 cup, chopped): The star fruit for the swirl, bursting with natural sweetness and juiciness.
Lemon juice (1 tablespoon): Brightens the strawberry mixture for a tangy kick.
Powdered sugar or fresh strawberries (optional): Perfect finishing touches for gorgeous presentation.

How to Make Strawberry Cheesecake Pound Cake Recipe

Step 1: Prepare the Strawberry Swirl

Start on the strawberry swirl by combining chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook while stirring occasionally until the mixture thickens into a jammy consistency, about 8 to 10 minutes. This intense burst of flavor will add fantastic pockets of fruitiness inside your cake, so let it cool to room temperature while you prepare the batter.

Step 2: Make the Pound Cake Batter

In a large bowl, beat the softened butter, cream cheese, and sugar together until the mixture is light, fluffy, and pale in color — this typically takes around 3 to 4 minutes. Then, add the eggs one at a time, making sure each is well incorporated before adding the next. Stir in vanilla extract to infuse the batter with warmth and aroma.

Step 3: Combine Dry Ingredients and Batter

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently until just combined. Overmixing here can create a dense cake, so handle the batter delicately to keep it tender and soft.

Step 4: Prepare the Cheesecake Layer

Beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. This rich layer will add that signature cheesecake flavor and an irresistible creaminess that contrasts perfectly with the dense pound cake.

Step 5: Assemble the Cake

Grease and flour a 10-inch bundt or tube pan, then pour half of the pound cake batter into the pan. Dollop half of the cooled strawberry mixture over the batter and gently swirl it with a knife to sprinkle the fruit evenly. Next, spoon the cheesecake filling over the strawberries, spreading it evenly. Add the remaining pound cake batter on top, then swirl in the rest of the strawberry jam. These layers create an elegant marbled effect that bakes into pure perfection.

Step 6: Bake to Perfection

Bake the cake in a preheated 325°F (160°C) oven for 70 to 80 minutes. Test doneness by inserting a toothpick into the cake’s center — it should come out clean or with just a few moist crumbs. Once baked, allow the cake to cool in the pan for 20 minutes before turning it out onto a wire rack to cool completely.

How to Serve Strawberry Cheesecake Pound Cake Recipe

Garnishes

The cake is absolutely delightful on its own, but you can elevate it with a light dusting of powdered sugar or a scattering of fresh strawberries on top. These simple garnishes add visual appeal and a touch of extra sweetness that complements every bite.

Side Dishes

For an extra special dessert experience, serve this pound cake alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. A drizzle of strawberry sauce or a spoonful of lemon curd can also brighten the plate and add lovely contrast.

Creative Ways to Present

Slice the cake and serve it on pretty dessert plates with a sprig of mint for color. For a fun twist, layer slices with fresh berries and maybe even a little mascarpone cheese in a dessert trifle. This Strawberry Cheesecake Pound Cake Recipe is versatile enough to shine in so many presentations!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store leftovers in an airtight container in the refrigerator. This cake keeps wonderfully moist and fresh for up to 5 days, making it a perfect make-ahead option for gatherings or sweet cravings throughout the week.

Freezing

You can freeze this cake to enjoy later by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 3 months. When you’re ready, thaw it overnight in the refrigerator for maximum freshness and texture retention.

Reheating

If you like your pound cake slightly warm, pop slices in the microwave for about 15 to 20 seconds or reheat gently in a low oven (around 300°F) for 10 minutes. This brings back that freshly baked feel without drying it out.

FAQs

Can I use frozen strawberries for the swirl?

Absolutely! Frozen strawberries work perfectly in this recipe. Just thaw and drain any excess liquid before cooking them into the jammy swirl.

Is it necessary to use full-fat cream cheese?

Yes, full-fat cream cheese gives the best texture and flavor. Lower-fat options can result in a less creamy and slightly tangier cheesecake layer that might affect the overall richness of the cake.

Can this recipe be made in a different pan?

You can use a 9×5-inch loaf pan in a pinch, but the baking time will be shorter — start checking around 50 minutes. The bundt pan is ideal for even baking and the beautiful shape.

How can I prevent the strawberry swirl from sinking?

Swirling gently and layering the ingredients carefully helps the strawberry mixture stay suspended. If you over-mix after adding the swirl, it may sink to the bottom.

Is this recipe suitable for vegetarians?

Yes, this Strawberry Cheesecake Pound Cake Recipe contains no meat or gelatin, making it a wonderful vegetarian dessert option.

Final Thoughts

This Strawberry Cheesecake Pound Cake Recipe is truly one of those desserts that feels like a warm hug in cake form. Its layers of cream cheese, fresh strawberries, and buttery pound cake are nothing short of irresistible. Whether you’re baking it for a special occasion or just because, it’s sure to become a beloved favorite in your recipe box. So don’t wait—grab those ingredients and treat yourself and your loved ones to a slice of pure joy!

Strawberry Cheesecake Pound Cake Recipe

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4.3 from 60 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

This Strawberry Cheesecake Pound Cake is a rich and moist dessert combining creamy cheesecake and luscious strawberry swirls baked into a tender butter pound cake. With layers of cream cheese filling and fresh strawberry jam swirled into the batter, topped optionally with powdered sugar or fresh strawberries, this cake is a perfect indulgence for any occasion.

Ingredients

Scale

For the Pound Cake

1½ cups unsalted butter (softened)
8 ounces cream cheese (softened)
2½ cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

For the Strawberry Swirl

1 cup fresh or frozen strawberries (chopped)
2 tablespoons sugar
1 tablespoon lemon juice

For the Cheesecake Layer

8 ounces cream cheese (softened)
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

Optional Topping

Powdered sugar or fresh strawberries for garnish

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Instructions

Prepare the Oven and Pan: Preheat the oven to 325°F (160°C) and grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
Make Strawberry Mixture: In a saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until the mixture thickens and becomes jammy. Remove from heat and set aside to cool.
Cream Butter, Cream Cheese, and Sugar: In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, approximately 3–4 minutes, to incorporate air for a tender cake.
Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
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 Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
Prepare Cheesecake Filling: In another bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy to create the cheesecake layer.
Layer Batter and Fillings: Pour half of the pound cake batter into the prepared pan. Dollop half of the cooled strawberry mixture over the batter and lightly swirl it with a knife. Evenly spoon the cheesecake filling over the strawberries. Add the remaining pound cake batter on top, then swirl in the remaining strawberry mixture.
Bake the Cake: Bake in preheated oven for 70–80 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool and Serve: Allow the cake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar or garnish with fresh strawberries before serving for an elegant finish.

Notes

Use full-fat cream cheese for the best texture and flavor in the cake.
This cake stores well refrigerated for up to 5 days—wrap tightly to maintain moisture.
The cake freezes beautifully; thaw completely and bring to room temperature before serving to enjoy optimal flavor.

Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American