Here’s a rich, bakery-style Strawberry Cheesecake Pound Cake—dense, buttery pound cake with a creamy cheesecake swirl and sweet strawberries 🍓🍰
Strawberry Cheesecake Pound Cake
Ingredients
Pound Cake:
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup milk or heavy cream
Cheesecake Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Strawberry Swirl:
- 1 cup strawberry preserves or
- 1 cup fresh strawberries, chopped + 2 tbsp sugar (simmered and cooled)
Instructions
- Preheat Oven
Preheat to 325°F (165°C). Grease and flour a bundt or tube pan. - Make Pound Cake Batter
Cream butter and sugar until light and fluffy (4–5 minutes).
Add eggs one at a time, mixing well.
Mix in vanilla.
Gradually add flour and salt, alternating with milk, until smooth. - Cheesecake Mixture
Beat cream cheese, sugar, egg, and vanilla until smooth. - Assemble the Cake
- Pour ½ of the pound cake batter into the pan.
- Dollop cheesecake mixture over batter.
- Spoon strawberry preserves on top.
- Add remaining cake batter.
- Gently swirl with a knife (don’t overmix).
- Bake
Bake 75–90 minutes, until a toothpick inserted comes out mostly clean.
If browning too fast, tent loosely with foil. - Cool
Let cool in pan 20 minutes, then invert onto a wire rack. Cool completely.
Optional Strawberry Glaze
- ½ cup powdered sugar
- 2–3 tbsp strawberry puree or milk
Drizzle over cooled cake.
Tips for Success
- Room-temperature ingredients are key for a smooth batter.
- Don’t over-swirl or the layers will disappear.
- This cake tastes even better the next day.
- Store covered at room temp 2 days or refrigerate up to 5 days.
If you want, I can also give you:
- a cream cheese frosting version
- a loaf-pan version
- or a lemon-strawberry cheesecake pound cake
Just tell me 😊
