Strawberry Cheesecake Pound Cake

Here’s a rich, beautiful, and indulgent Strawberry Cheesecake Pound Cake 🍓🍰 — buttery, creamy, and filled with layers of cheesecake flavor and sweet strawberry swirls. Perfect for holidays, potlucks, or a show-stopping dessert!

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🍓 Strawberry Cheesecake Pound Cake

Serves: 10–12
Prep Time: 25 minutes
Bake Time: 70–80 minutes

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🧈 Ingredients

Pound Cake Batter:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 2 ¾ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 cup sour cream (or plain Greek yogurt)

• 1 tbsp vanilla extract

Cheesecake Filling:

• 8 oz cream cheese, softened

• ⅓ cup granulated sugar

• 1 egg

• 1 tsp vanilla extract

Strawberry Swirl:

• ½ cup strawberry preserves or strawberry pie filling

• Optional: a few drops of red or pink food coloring for a more vibrant swirl

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🍰 Instructions

1. Preheat oven:

   • Set oven to 325°F (165°C).

   • Grease and flour a 10-inch Bundt pan (or tube pan).

2. Make the cheesecake filling:

   • Beat cream cheese, sugar, egg, and vanilla together until smooth and creamy. Set aside.

3. Prepare the pound cake batter:

   • In a large bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).

   • Add eggs, one at a time, beating well after each.

   • In a separate bowl, whisk flour, baking powder, and salt.

   • Add dry ingredients to butter mixture alternately with sour cream, beginning and ending with flour.

   • Stir in vanilla.

4. Layer the batter:

   • Spoon half of the pound cake batter into the prepared pan.

   • Add dollops of cheesecake filling and strawberry preserves.

   • Swirl gently with a knife.

   • Add the remaining batter and swirl lightly again (do not overmix).

5. Bake:

   • Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

   • Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.

6. Optional glaze:

   • Mix 1 cup powdered sugar with 2–3 tbsp milk and ½ tsp vanilla.

   • Drizzle over cooled cake. Top with fresh strawberries if desired.

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🌟 Tips & Variations

• 🍓 Fresh fruit version: Add sliced fresh strawberries on top of the cheesecake layer before swirling.

• 🍋 Bright twist: Add 1 tsp lemon zest to the batter for a fresh pop.

• 🧁 Mini cakes: Bake in mini Bundt pans or muffin tins (reduce baking time to 20–25 minutes).

• ❄️ Storage: Keeps well covered in the fridge up to 5 days or freezes beautifully up to 2 months.

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Would you like me to include a strawberry glaze topping recipe — the shiny, bakery-style drizzle made with real strawberries?