Quick Strawberry Cheesecake Pound Cake Recipe to Enjoy

Sweet memories dance around this strawberry cheesecake pound cake that promises pure indulgence.

Creamy textures blend with luscious berry notes in every delectable slice.

Soft crumbs melt effortlessly on your tongue, creating a symphony of flavors.

Baking enthusiasts will adore how simple ingredients combine into something extraordinary.

Summer afternoons deserve a dessert that feels like a warm embrace.

Delicate strawberry swirls peek through rich cream cheese layers, beckoning you to savor each heavenly bite.

Slice into this decadent creation and let your taste buds celebrate pure culinary magic.

Strawberry Pound Cake That’s Filled With Cheesecake Goodness

• Crowd-Pleasing Versatility: Ideal for weekend brunches, potlucks, or family gatherings, this cake impresses guests while satisfying diverse taste preferences with its rich, layered flavors.
• Seasonal Celebration: Highlights fresh strawberries by incorporating them directly into the batter and glaze, making it a delightful summer dessert that captures the essence of seasonal produce.
• Make-Ahead Magic: Can be prepared in advance and stored at room temperature for 2-3 days, allowing busy home cooks to plan ahead without compromising taste or texture.

Strawberry Cheesecake Pound Cake Ingredient Breakdown

• All-Purpose Flour: Provides structure and helps bind the cake together, choose unbleached flour for best texture.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb, white sugar works best.
• Unsalted Butter: Adds richness and moisture, use room temperature butter for smooth mixing.
• Large Eggs: Contribute to the cake's structure and help bind ingredients, use fresh large eggs.
• Sour Cream: Creates a moist and tender texture, full-fat version recommended.
• Baking Powder: Helps the cake rise and become light, check freshness before using.
• Salt: Enhances overall flavor and balances sweetness.
• Vanilla Extract: Adds depth of flavor, pure vanilla extract preferred.
• Almond Extract: Provides subtle nutty background flavor.

• Cream Cheese: Provides creamy and tangy filling, use full-fat block style cream cheese.
• Granulated Sugar: Sweetens the cheesecake filling.
• Egg: Helps set the cheesecake filling.
• Vanilla Extract: Adds flavor to the filling.

• Fresh Strawberries: Adds natural sweetness and fruity flavor, choose ripe and firm berries.
• Powdered Sugar: Creates smooth glaze for topping, sifted for best results.
• Pureed Strawberries: Provides fruity flavor for the glaze.

Strawberry Cheesecake Pound Cake Guide

Step 1: Whip the Creamy Cheesecake Core

Mix softened cream cheese and sugar in a medium bowl until silky smooth.

Blend in egg and vanilla extract until perfectly combined.

Set this delectable filling aside for later.

Step 2: Craft the Cake Foundation

Cream butter and sugar in a large mixing bowl until light and airy.

Gently incorporate eggs one by one, ensuring each is fully blended.

• Flour
• Baking powder
• Salt

Gradually fold dry ingredients into the wet mixture, alternating with sour cream.

Stir in vanilla and almond extracts.

Gently fold diced strawberries into the batter.

Step 3: Create Delicious Layers

Coat a 10-inch bundt or loaf pan with grease and flour.

Pour half the pound cake batter into the pan.

Spread cheesecake filling evenly across the surface.

Top with remaining cake batter.

Use a butter knife to create a beautiful marbled swirl.

Step 4: Bake to Perfection

Heat oven to 325°F.

Bake for 75-85 minutes until a toothpick comes out clean from the cake portion.

If the top browns too quickly, loosely cover with foil midway through baking.

Allow cake to cool in the pan for 20 minutes.

Transfer to a wire rack and let cool completely.

Step 5: Finish with Strawberry Glaze

Blend powdered sugar and pureed strawberries until smooth.

Drizzle this vibrant glaze over the cooled cake for a spectacular finishing touch.

Pound Cake Tips for That Strawberry Cheesecake Swirl

• Leave cream cheese at room temperature for 30-45 minutes before mixing to ensure a smooth, lump-free filling without over-beating.
• Toss diced strawberries in a light dusting of flour before folding into the batter to prevent them from sinking during baking.
• Use a butter knife and make gentle figure-eight motions when swirling the cheesecake filling to create beautiful, delicate marble patterns without overmixing.
• Check the cake at 70 minutes and use the toothpick test to avoid overbaking, which can lead to a dry texture. Tent with foil if browning too quickly.
• For an intense berry taste, use fresh, ripe strawberries and consider adding a small amount of strawberry extract to both the batter and glaze.

Store Strawberry Cheesecake Pound Cake

• Store leftover cheesecake pound cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5 days. Keep the cake away from strong-smelling foods to prevent flavor absorption.
• Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds. For best texture, let the cake sit at room temperature for 15-20 minutes before serving to soften slightly.
• Avoid leaving the cake at room temperature for more than 2 hours to maintain freshness and prevent potential bacterial growth.

Strawberry Cheesecake Pound Cake Matches

• Pair Sweet Berries with Crisp Whites: A chilled sauvignon blanc or pinot grigio cuts through the cake's richness, highlighting the strawberry's bright notes and refreshing the palate.
• Elevate with Sparkling Rosé: A light, bubbly rosé complements the dessert's creamy texture, matching the strawberry flavors and adding a celebratory touch to each bite.
• Create a Dessert Wine Harmony: A moscato d'asti or late harvest riesling brings out the cake's sweet undertones, its subtle sweetness perfectly balancing the cheesecake and fruit elements.
• Match with Fruity Tea Blends: A strawberry or raspberry herbal tea echoes the cake's flavor profile, offering a non-alcoholic option that enhances the dessert's fruitiness without overwhelming its delicate balance.

Strawberry Cheesecake Pound Cake Swirled Versions

• Gluten-Free Strawberry Cheesecake Pound Cake: Replace regular flour with a gluten-free flour blend, ensuring the texture remains moist and tender. Use xanthan gum if the blend doesn't already include it for better structure.
• Low-Sugar Berry Variation: Substitute granulated sugar with monk fruit sweetener or stevia. Use fresh berries sparingly and choose lower-sugar strawberry varieties to reduce overall sweetness while maintaining flavor intensity.
• Dairy-Free Adaptation: Swap cream cheese with coconut cream cheese alternative. Replace butter with coconut oil or vegan butter. Use almond milk or coconut milk instead of sour cream to maintain moisture and richness.
• Keto-Friendly Version: Utilize almond flour and coconut flour as base. Replace sugar with erythritol or stevia. Reduce strawberry quantity and use sugar-free cream cheese. Add extra vanilla and almond extracts to enhance flavor profile without adding carbohydrates.

FAQs

• Why does the recipe use both butter and sour cream?

The combination of butter and sour cream creates a rich, moist texture that makes the pound cake incredibly tender and soft while adding depth of flavor and keeping the cake from becoming too dense.

• Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for this recipe. Frozen strawberries can release too much moisture and make the batter watery, potentially affecting the cake’s texture and baking process.

• How do I prevent the cheesecake filling from sinking to the bottom?

By carefully layering the batter and filling, then gently swirling with a butter knife, you create a marbled effect that helps distribute the cheesecake filling throughout the cake and prevents it from sinking.

• What's the purpose of adding almond extract?

Almond extract enhances the strawberry flavor and adds a subtle, complementary nutty undertone that deepens the overall taste of the cake, making the strawberry notes more complex and sophisticated.

Strawberry Cheesecake Pound Cake Recipe

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4.8 from 35 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Sweet summer strawberries dance through this luscious strawberry cheesecake pound cake, creating a dreamy dessert that marries creamy cheesecake richness with classic pound cake texture. Moist layers and tangy strawberry swirls promise a delightful slice of pure indulgence you cannot resist.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 1 1/2 cups unsalted butter (room temperature)
• 2 1/2 cups granulated sugar
• 6 large eggs (room temperature)
• 1 1/2 cups diced fresh strawberries (patted dry)

Dairy and Flavor Enhancers:

• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Cheesecake Filling:

• 8 ounces (226 grams) cream cheese (softened)
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Strawberry Glaze (optional):

• 1/2 cup powdered sugar
• 2 tablespoons (30 milliliters) pureed fresh strawberries

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Instructions

1. Craft the luscious cheesecake filling by whisking softened cream cheese with granulated sugar until silky smooth. Incorporate the egg and vanilla extract, blending thoroughly until perfectly integrated. Reserve the mixture temporarily.
2. Create the pound cake foundation by vigorously creaming butter and sugar until they transform into a light, airy mixture. Introduce eggs individually, ensuring thorough incorporation after each addition. Separately, combine flour, baking powder, and salt. Methodically alternate adding dry ingredients and sour cream to the butter mixture. Infuse flavor with vanilla and almond extracts. Tenderly fold diced strawberries into the batter.
3. Prepare the baking vessel by generously greasing and flouring a bundt or loaf pan. Distribute half the pound cake batter across the bottom. Carefully spread the reserved cheesecake filling as an even layer. Cascade the remaining pound cake batter on top. Delicately swirl with a butter knife to achieve a mesmerizing marbled pattern.
4. Position the oven rack and preheat to 325°F. Bake the cake for approximately 75-85 minutes, monitoring for a clean toothpick test in the cake’s center. Shield the top with aluminum foil if browning occurs too rapidly. Allow the cake to rest in the pan for 20 minutes before transferring to a cooling rack.
5. Optional: Elevate the dessert with a vibrant strawberry glaze by whisking powdered sugar and pureed strawberries until achieving a smooth, glossy consistency. Drizzle artfully over the completely cooled cake.

Notes

• Softening cream cheese at room temperature ensures a smooth, lump-free cheesecake filling.
• Cream butter and sugar thoroughly to create a light, tender pound cake texture with maximum volume.
• Gently fold strawberries to prevent color bleeding and maintain fruit integrity throughout the batter.
• Use fresh, ripe strawberries for the most vibrant flavor and natural sweetness in the glaze and cake.

• Prep Time: 20 minutes
• Cook Time: 85 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 420
• Sugar: 34 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 90 mg