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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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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Find it online: https://jonschelanderpugh.com/strawberry-cheesecake-pound-cake-recipe/