Strawberry Cheesecake Pound Cake is a luscious dessert that combines the dense, buttery texture of a classic pound cake with the creamy richness of cheesecake and the bright sweetness of strawberries. This beautiful layered cake is ideal for spring and summer gatherings, brunches, or as an impressive finish to any meal.
Why You’ll Love This Recipe
This cake brings together three beloved flavors—pound cake, cheesecake, and strawberries—into one stunning dessert.
Moist and rich: Thanks to sour cream and butter, the pound cake base is incredibly tender.
Creamy surprise: The cheesecake layer adds a luxurious texture and tangy balance.
Berry bliss: Strawberries bring freshness and color, making this cake as gorgeous as it is delicious.
Perfect for any occasion: Whether for holidays or casual entertaining, it’s always a hit.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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 teaspoon vanilla extract
For the Cheesecake Layer:
8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Strawberry Swirl:
½ cup strawberry jam or preserves
½ cup fresh strawberries, chopped (optional)
directions
Preheat the oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan or loaf pan.
Prepare the cheesecake layer: In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
Make the pound cake batter:
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Stir in vanilla extract.
Spoon half of the pound cake batter into the prepared pan.
Gently spread the cheesecake mixture over the batter, then dollop spoonfuls of strawberry jam on top and lightly swirl with a knife.
Top with the remaining pound cake batter, smoothing the surface.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.
Servings and timing
This recipe serves 10–12.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 30 minutes
Total Time: 2 hours
Variations
Lemon twist: Add lemon zest to the pound cake batter and cheesecake layer for a citrus note.
Berry blend: Use a mix of raspberries and strawberries for added depth.
Chocolate drizzle: Top with a drizzle of white or dark chocolate ganache.
Cupcake version: Bake in muffin tins for individual mini cakes—adjust baking time to 25–30 minutes.
Glaze it: Add a powdered sugar and milk glaze for extra sweetness and shine.
storage/reheating
Store the cake tightly wrapped or in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap slices individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
This cake is best served at room temperature or slightly chilled. No reheating is necessary.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well before using to avoid excess moisture.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works as a good substitute and keeps the texture rich.
Do I need to swirl the strawberry jam?
Swirling creates a beautiful marbled effect, but you can also layer it for a more defined look.
Can I use a loaf pan instead of a Bundt pan?
Yes, a standard 9×5-inch loaf pan works well—just ensure it’s properly greased and floured.
How do I prevent the cheesecake layer from sinking?
Pour the batters gently and avoid overmixing once layered. The pound cake base should be firm enough to support the cheesecake.
Can I make this ahead of time?
Yes, this cake can be made a day in advance and stored in the fridge until ready to serve.
What’s the best way to slice this cake cleanly?
Use a sharp serrated knife and wipe it clean between each slice for the neatest presentation.
Is it okay to skip the cheesecake layer?
You can, but the cheesecake adds richness and contrast to the dense cake.
Can I use homemade strawberry compote instead of jam?
Absolutely. Just ensure it’s thick enough to swirl without sinking.
Should the cake be refrigerated?
Yes, because of the cream cheese layer, refrigeration is recommended if storing for more than a day.
Conclusion
Strawberry Cheesecake Pound Cake is a beautiful fusion of three classic desserts in one elegant presentation. Rich, buttery pound cake, tangy cheesecake, and sweet strawberry create a layered masterpiece that’s as enjoyable to make as it is to eat. Ideal for special occasions or everyday indulgence, this cake is sure to impress your guests—and your taste buds.
Strawberry Cheesecake Pound Cake
- Total Time: 1 hour 30 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Strawberry Cheesecake Pound Cake is a luscious blend of dense, buttery pound cake swirled with creamy cheesecake and bursts of juicy strawberries. It’s the perfect dessert for spring celebrations, brunches, or anytime you need a decadent treat!
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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2 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup sour cream
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1 teaspoon vanilla extract
For the Cheesecake Swirl:
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8 oz cream cheese, softened
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1/3 cup granulated sugar
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1 egg
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1 teaspoon vanilla extract
For the Strawberry Layer:
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1 cup chopped fresh strawberries
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1 tablespoon all-purpose flour (to coat strawberries and prevent sinking)
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a bundt pan or 9×5-inch loaf pan.
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In a large bowl, cream butter and sugar together until light and fluffy.
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Beat in eggs one at a time, mixing well after each addition.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Add dry ingredients to the butter mixture, alternating with sour cream. Mix in vanilla.
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In a small bowl, mix cream cheese, sugar, egg, and vanilla for the cheesecake layer until smooth.
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Toss chopped strawberries with 1 tbsp flour to prevent sinking.
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Pour half the pound cake batter into the pan. Layer with cheesecake mixture and strawberries. Top with remaining batter.
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Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
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Can be made a day in advance and refrigerated for easy slicing.
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Drizzle with strawberry glaze or dust with powdered sugar for extra flair.
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Try with raspberries or blueberries for a twist!
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
