Here it is — a strawberry cheesecake pound cake that’s rich, moist, and bursting with fresh strawberry flavor plus a creamy cheesecake swirl. This dessert looks bakery-level fancy but is surprisingly easy to make!
⭐ Strawberry Cheesecake Pound Cake
Ingredients
For the pound cake batter:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk (whole milk preferred)
- 1 cup diced fresh strawberries (patted dry)
- 1 tbsp flour (for tossing the berries)
For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the strawberry glaze (optional but amazing):
- ½ cup powdered sugar
- 1–2 tbsp strawberry puree or mashed berries
- ½ tsp vanilla
- A splash of milk if needed
⭐ Instructions
1. Make the cheesecake filling
Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
2. Prepare the pound cake batter
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- Cream butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, mixing well after each.
- Mix in the vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with milk. Mix until just combined.
- Toss diced strawberries in 1 tbsp flour and gently fold them into the batter.
3. Layer the batter and filling
- Add half the pound cake batter to the Bundt pan.
- Spoon the cheesecake filling evenly over the batter (don’t let it touch the sides if possible).
- Add the remaining pound cake batter on top.
4. Bake
Bake for 65–80 minutes, or until a toothpick comes out clean.
Cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
5. Add the glaze
Whisk powdered sugar with strawberry puree and vanilla.
Adjust thickness with a splash of milk if needed.
Drizzle over cooled cake.
⭐ Tips for Success
- Pat strawberries dry so they don’t sink or add excess moisture.
- Keep cheesecake filling away from the edges for the prettiest swirl.
- This cake tastes even better the next day as the flavors settle.
If you’d like, I can also give you a lemon–strawberry version, a strawberry shortcake pound cake, or a no-bake strawberry cheesecake loaf!
