Strawberry Cheesecake Pound Cake

Moist, rich, and bursting with fresh strawberries—this Strawberry Cheesecake Pound Cake is a show-stopping treat that blends the creamy tang of cheesecake with the buttery decadence of pound cake.

Why You'll Fall in Love with This Strawberry Cheesecake Pound Cake

There’s something undeniably magical about the combination of strawberries and cheesecake. Now imagine that indulgent flavor wrapped in a buttery, velvety pound cake. That’s what this Strawberry Cheesecake Pound Cake delivers—pure comfort, joy, and flavor in every bite. Whether you're hosting a brunch, celebrating a summer occasion, or simply craving something sweet and elegant, this recipe will hit all the right notes.

Tools You’ll Need

To ensure smooth sailing from start to finish, gather these essentials:

·        9x5-inch loaf pan or bundt pan

·        Electric mixer or stand mixer

·        Mixing bowls (large and medium)

·        Measuring cups and spoons

·        Rubber spatula

·        Cooling rack

·        Toothpick (for doneness test)

·        Whisk (for the optional glaze)

Ingredients

For the Cake:

·        1 cup (226g) unsalted butter, softened

·        8 oz (225g) cream cheese, softened

·        2 cups (400g) granulated sugar

·        4 large eggs

·        2 ½ cups (310g) all-purpose flour

·        1 tsp baking powder

·        ½ tsp salt

·        ½ cup sour cream

·        1 tsp vanilla extract

·        1 cup fresh strawberries, chopped (or frozen, thawed and drained)

Optional Strawberry Glaze:

·        1 cup powdered sugar

·        2–3 tbsp strawberry juice or puree

How to Make Strawberry Cheesecake Pound Cake (Step-by-Step)

Step 1: Prepare Your Oven and Pan

Preheat your oven to 325°F (165°C). Generously grease and flour a 9x5-inch loaf pan or bundt pan. This helps ensure your cake releases cleanly after baking.

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is silky smooth.

Step 3: Add Sugar and Eggs

Gradually add the granulated sugar and beat until the mixture is fluffy and pale. Add the eggs one at a time, mixing well after each addition to maintain a smooth texture.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5: Mix Wet and Dry Ingredients

Alternately add the dry ingredients and sour cream into the butter mixture, starting and ending with the flour. Mix just until everything is incorporated—do not overmix.

Step 6: Add Flavor and Strawberries

Fold in the vanilla extract and gently stir in the chopped strawberries. The batter should be thick but spreadable.

Step 7: Bake

Spoon the batter into your prepared pan and smooth the top. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Let the cake cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.

Step 9: Optional Glaze

Whisk together the powdered sugar and strawberry juice or puree until smooth. Drizzle over the cooled cake for a gorgeous, glossy finish.

Tips for the Perfect Pound Cake

·        Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature to create a smooth batter.

·        Don’t Overmix: Mix until ingredients are just combined. Overmixing will toughen the cake.

·        Fresh is Best: Use fresh strawberries if possible. If using frozen, thaw and drain well to avoid a soggy texture.

Delicious Variations to Try

·        Berry Medley: Replace strawberries with a mix of blueberries and raspberries.

·        Lemon Zest: Add 1 tsp of lemon zest for a citrusy twist.

·        Chocolate Chip Surprise: Stir in a handful of white chocolate chips for extra decadence.

Storage and Reheating

·        Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

·        Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature.

·        Reheating: Warm individual slices in the microwave for 10–15 seconds to revive that fresh-baked softness.

Nutritional Info (Per Serving, based on 12 slices)

·        Calories: ~420

·        Fat: 24g

·        Carbohydrates: 46g

·        Sugar: 29g

·        Protein: 5g

Note: These are estimates and may vary based on exact ingredients used.

Prep & Cook Time

·        Prep Time: 20 minutes

·        Bake Time: 60–75 minutes

·        Cooling Time: 1 hour

·        Total Time: ~2 hours

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! It actually tastes better the next day after the flavors have settled. Just store it tightly wrapped.

Can I use low-fat cream cheese or butter?
It’s not recommended. Full-fat ingredients provide the richness and structure that make this cake so luscious.

Why did my cake sink in the middle?
This could be due to underbaking or opening the oven door too early. Make sure the cake is fully baked and avoid peeking!

Is the glaze necessary?
Not at all. The cake is delicious on its own, but the glaze adds a touch of sweetness and a beautiful finish.

This Strawberry Cheesecake Pound Cake is more than just dessert—it’s an experience. With its tender crumb, creamy undertones, and bright bursts of strawberry, every bite tells a story of warmth, indulgence, and joy. Don’t just read about it—make it, share it, and watch it become a new favorite in your kitchen.