Strawberry Cheesecake Pound Cake

Strawberry Cheesecake Pound Cake is the perfect blend of creamy, fruity, and buttery flavors. Discover how to make this irresistible cake with our detailed, step-by-step recipe.

Why You’ll Fall in Love With This Strawberry Cheesecake Pound Cake

Imagine the rich, dense texture of classic pound cake fused with a luscious cheesecake layer, all swirled with the sweet freshness of strawberries. This Strawberry Cheesecake Pound Cake isn’t just a dessert—it’s an experience. Whether you're baking for a special occasion or treating yourself on a quiet weekend, this cake is the kind of indulgence that makes every bite feel like a celebration.

Tools You'll Need

Before diving in, make sure you’ve got these essentials:

• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Rubber spatula
• Bundt or round cake pan
• Measuring cups and spoons
• Toothpick or cake tester
• Wire rack for cooling

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 1 tablespoon vanilla extract
• ½ cup fresh strawberry purée (just blend fresh strawberries)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

For the Strawberry Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup fresh strawberry purée
• 1 teaspoon vanilla extract

 Step-by-Step Instructions

1. Prepare the Pound Cake Batter

• Preheat your oven to 325°F (163°C). Grease and flour your Bundt or round cake pan.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes).
• Add the eggs, one at a time, mixing well after each.
• Stir in the vanilla extract and strawberry purée.
• Alternately add the dry ingredients and sour cream, mixing until just combined. Don’t overmix!

2. Make the Cheesecake Filling

• In another bowl, beat the cream cheese and sugar until smooth.
• Add the egg and vanilla, and beat until creamy.

3. Assemble and Bake

• Pour half of the pound cake batter into your prepared pan.
• Spread the cheesecake filling evenly over the batter.
• Pour the remaining batter on top and smooth it out.
• Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely on a wire rack before frosting.

4. Prepare the Strawberry Cream Cheese Frosting

• Beat the cream cheese and butter together until smooth and fluffy.
• Add in the powdered sugar, strawberry purée, and vanilla, and mix until the frosting is light and creamy.

5. Frost and Decorate

• Spread the frosting evenly over your cooled cake.
• Pipe decorative swirls if desired and garnish with fresh strawberries or crushed freeze-dried strawberries for a gorgeous finish.

Tips for the Perfect Cake

• Room Temperature Ingredients: For a silky batter and smooth cheesecake layer, make sure all your dairy products are softened.
• Don’t Skip the Cooling: Let the cake cool completely before adding frosting to avoid melting.
• Control Strawberry Purée Moisture: If your purée is too watery, strain it slightly to prevent the batter from becoming too loose.

Flavor Variations & Creative Twists

• Chocolate Drizzle: Add a thin chocolate ganache on top for a decadent touch.
• Lemon Zest Boost: Mix in a teaspoon of lemon zest to the pound cake batter for a citrusy kick.
• Berry Mix-In: Try a combo of berries (blueberries, raspberries) for a more complex fruit flavor.

Storage & Reheating Instructions

• Store: Keep in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm in the microwave for 10–15 seconds to slightly soften before serving.

 Nutritional Information (Per Serving Approx.)

• Calories: 480
• Fat: 28g
• Carbohydrates: 52g
• Protein: 6g
• Sugar: 38g

(Values are estimates based on 12 servings)

Prep & Cook Time

• Preparation Time: 25 minutes
• Baking Time: 60–75 minutes
• Cooling + Frosting: 1 hour
• Total Time: ~2.5 hours

Frequently Asked Questions

Can I use frozen strawberries?
Yes, just thaw and drain them well before blending into purée.

Can I make it ahead of time?
Absolutely! This cake actually tastes even better the next day after the flavors meld.

What if I don’t have sour cream?
You can substitute with Greek yogurt for a similar tangy texture.

How do I know when it’s done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.

Final Thoughts

This Strawberry Cheesecake Pound Cake isn’t just a dessert—it’s a statement. With its creamy center, fruity bursts, and rich buttery crumb, it’s the kind of treat that wins hearts and starts conversations. So grab your apron, preheat that oven, and bring a little joy into your kitchen today. You’ve got this!