This Strawberry Cheesecake Pound Cake is a show-stopping dessert that combines three irresistible elements: a velvety pound cake base, a luscious cheesecake swirl, and a ribbon of fresh strawberry compote. Baked to golden perfection, this cake is moist, dense, and bursting with flavor in every bite. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving something sweet and satisfying, this cake delivers elegance and comfort in one slice.
The beauty of this cake lies in its layers—each bite offers the buttery crumb of pound cake, the creamy tang of cheesecake, and the bright, fruity burst of strawberries. It’s a dessert that looks as good as it tastes, and it’s sure to become a favorite in your baking repertoire.
Ingredients:
For the Strawberry Compote:
- 1½ cups fresh or frozen strawberries, chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Pound Cake:
- 1½ cups (340g) unsalted butter, softened
- 2½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 1 tablespoon vanilla extract
Instructions:
1. Prepare the Strawberry Compote:
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
- Cook for 8–10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly.
- If you prefer a thicker compote, stir in the cornstarch slurry and cook for another 1–2 minutes until glossy and thickened.
- Remove from heat and let cool completely.
2. Make the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg and vanilla extract, and mix until fully incorporated. Set aside.
3. Prepare the Pound Cake Batter:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the flour mixture.
- Stir in the vanilla extract until just combined.
4. Assemble the Cake:
- Spoon half of the pound cake batter into the prepared pan and smooth the top.
- Carefully spoon the cheesecake filling over the batter, spreading it evenly.
- Dollop half of the strawberry compote over the cheesecake layer and swirl gently with a knife.
- Add the remaining pound cake batter on top and smooth the surface.
- Finish with the remaining strawberry compote, swirling it lightly into the top layer.
5. Bake:
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
Serving Suggestions:
- Dust with powdered sugar or drizzle with a simple vanilla glaze.
- Serve with fresh strawberries and a dollop of whipped cream for an extra indulgent touch.
- This cake pairs beautifully with a cup of coffee or a glass of cold milk.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap slices individually and freeze for up to 2 months.
Would you like a version with a strawberry glaze or a layered loaf-style variation next?