This Strawberry Cheesecake Pound Cake is the ultimate dessert mashup that combines the dense, buttery richness of a traditional pound cake with creamy cheesecake swirls and ribbons of sweet strawberry preserves. It’s a show-stopping dessert that’s ideal for holidays, potlucks, brunches, or whenever you want to treat yourself to something truly special. Baked in a classic bundt pan, this cake is visually stunning and deliciously layered with textures—soft pound cake, creamy cheesecake filling, and juicy strawberries. The cake is moist, decadent, and bursting with flavor in every bite
🧁 Ingredients:
For the Pound Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Swirl:
- ¾ cup strawberry preserves or jam (or fresh strawberry compote)
- Optional: ½ cup finely chopped fresh strawberries (for extra fruity texture)
Optional Glaze (for topping):
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
👩🍳 Instructions:
1. Preheat the oven and prepare the pan:
Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan or tube pan. Be sure to get into every crevice of the pan to ensure the cake releases cleanly after baking.
2. Prepare the cheesecake filling:
In a medium mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, egg, and vanilla extract. Mix until well combined and lump-free. Set aside.
3. Make the pound cake batter:
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer fitted with a paddle attachment. Beat on medium-high speed for about 4–5 minutes, until light and fluffy.
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream. Begin and end with the flour mixture. Stir in the vanilla extract just until combined.
4. Assemble the layers:
Pour half of the pound cake batter into the prepared bundt pan. Use a spatula to spread it evenly.
Spoon the cheesecake filling over the batter and gently spread it without mixing it too much.
Dollop half of the strawberry preserves (and fresh strawberries, if using) over the cheesecake layer. Use a butter knife or skewer to gently swirl it into the cheesecake layer.
Pour the remaining pound cake batter over the top. Add the rest of the strawberry preserves and swirl again gently.
5. Bake the cake:
Bake the cake in the preheated oven for 75 to 85 minutes, or until a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs. If the cake begins to brown too quickly, tent it loosely with foil after about 60 minutes.
6. Cool and remove from pan:
Let the cake cool in the pan for 20–25 minutes. Then carefully invert it onto a wire rack and allow it to cool completely.
7. Add glaze (optional):
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake. Allow the glaze to set before slicing.
🍓 Serving Suggestions:
- Top with fresh strawberries or whipped cream for a truly decadent dessert.
- Serve slightly warm or at room temperature for best flavor and texture.
Let me know if you want this adapted into a printable card or for a specific dietary preference (like gluten-free or low-sugar).