Indulge your sweet tooth with the irresistible Strawberry Cheesecake Pound Cake. This decadent dessert combines the buttery richness of a classic pound cake with luscious cheesecake filling and bursts of fresh strawberries, making it a showstopper for any occasion. The addition of a creamy strawberry glaze completes this treat, delivering a perfect balance of sweetness, texture, and fruity goodness. Whether for a special gathering or a casual family dessert, this Strawberry Cheesecake Pound Cake is guaranteed to impress.
Ingredients:
For the Pound Cake:
- 3 cups (375 g) all-purpose flour
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240 ml) whole milk
- 1/2 teaspoon salt
- 2 teaspoons baking powder
For the Cheesecake Layer:
- 8 oz (227 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Mixture:
- 1 1/2 cups (200 g) fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
For the Strawberry Glaze:
- 1 cup (125 g) powdered sugar
- 2–3 tablespoons strawberry puree
- 1 teaspoon lemon juice (optional for tanginess)
Preparation
Step 1: Prepare the Strawberry Mixture
- Dice fresh strawberries into small pieces.
- In a small bowl, toss the strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of all-purpose flour.
- Let this mixture sit while you prepare the cake batter. This step helps to prevent the strawberries from sinking during baking.
Step 2: Make the Cheesecake Layer
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg and vanilla extract, mixing well until fully incorporated.
- Set the mixture aside; this will serve as the cheesecake layer in the cake.
Step 3: Prepare the Pound Cake Batter
- Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly with butter or cooking spray. Dust it with flour to ensure the cake doesn’t stick.
- In a large bowl, cream the butter and sugar until light and fluffy. This step is crucial for a tender cake.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
Step 4: Assemble the Cake
- Pour half of the pound cake batter into the prepared Bundt pan.
- Gently spread the cheesecake mixture over the batter, taking care not to mix the layers.
- Spoon the strawberry mixture evenly over the cheesecake layer.
- Top with the remaining pound cake batter, ensuring the strawberries and cheesecake are fully covered. Smooth the top with a spatula.
Step 5: Bake the Cake
- Place the Bundt pan in the preheated oven and bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, tent it with aluminum foil during the last 15 minutes of baking.
- Once baked, allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Step 6: Make the Strawberry Glaze
- In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice until smooth. Adjust the consistency by adding more puree or sugar as needed.
- Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides.
Variations
- Mixed Berry Delight: Substitute the strawberries with a mix of fresh berries like raspberries, blueberries, or blackberries for a medley of flavors.
- Chocolate Twist: Add a swirl of melted chocolate or chocolate chips into the cheesecake layer for an indulgent twist.
- Lemon-Infused Cake: Add 1 tablespoon of lemon zest to the pound cake batter for a bright, citrusy note.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of this cake.
Cooking Notes
- Room Temperature Ingredients: Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for smoother mixing and better texture.
- Bundt Pan Care: Properly greasing and flouring the Bundt pan is essential for easy cake release. Silicone Bundt pans can be a great alternative to traditional ones.
- Strawberry Preparation: If using frozen strawberries, thaw and drain them thoroughly to avoid excess moisture in the batter.
Serving Suggestions
- Slice and serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Pair it with a cup of hot coffee or tea for a delightful afternoon treat.
- Garnish with fresh strawberries and mint leaves for an elegant presentation.
Tips
- Prevent Sinking Layers: Spread each layer carefully to avoid the cheesecake or strawberries mixing into the batter.
- Even Baking: Rotate the Bundt pan halfway through baking for even heat distribution.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Prep Time:
30 minutes
Cooking Time:
65–75 minutes
Total Time:
1 hour 45 minutes
Nutritional Information (Per Serving):
- Calories: 380
- Protein: 5 g
- Sodium: 150 mg
- Total Fat: 18 g
- Carbohydrates: 48 g
FAQs
Q1: Can I use canned strawberries instead of fresh ones?
A: Fresh strawberries are recommended for the best flavor and texture, but canned strawberries can be used in a pinch. Be sure to drain them well to avoid excess moisture.
Q2: Can I make this cake ahead of time?
A: Absolutely! This cake can be baked a day in advance and stored in the refrigerator. Add the glaze just before serving for the freshest look and taste.
Q3: What can I do if my cake sticks to the Bundt pan?
A: If your cake sticks, let it sit in the pan for an additional 10 minutes before attempting to release it. You can also gently run a knife around the edges to help loosen it.
Q4: How can I adjust the sweetness of the glaze?
A: To make the glaze less sweet, add a teaspoon of cream cheese or a splash of milk. To increase sweetness, add more powdered sugar.
Conclusion
The Strawberry Cheesecake Pound Cake is a dessert that delivers a luxurious blend of flavors and textures. With its rich pound cake base, creamy cheesecake layer, and juicy strawberries, this cake is a slice of heaven in every bite. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is a guaranteed hit. Try it today and enjoy a dessert that’s as beautiful as it is delicious!
PrintStrawberry Cheesecake Pound Cake
- Total Time: 1 hour 45 minutes
Ingredients
Ingredients:
For the Pound Cake:
- 3 cups (375 g) all-purpose flour
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240 ml) whole milk
- 1/2 teaspoon salt
- 2 teaspoons baking powder
For the Cheesecake Layer:
- 8 oz (227 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Mixture:
- 1 1/2 cups (200 g) fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
For the Strawberry Glaze:
- 1 cup (125 g) powdered sugar
- 2–3 tablespoons strawberry puree
- 1 teaspoon lemon juice (optional for tanginess)
Instructions
Preparation
Step 1: Prepare the Strawberry Mixture
- Dice fresh strawberries into small pieces.
- In a small bowl, toss the strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of all-purpose flour.
- Let this mixture sit while you prepare the cake batter. This step helps to prevent the strawberries from sinking during baking.
Step 2: Make the Cheesecake Layer
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg and vanilla extract, mixing well until fully incorporated.
- Set the mixture aside; this will serve as the cheesecake layer in the cake.
Step 3: Prepare the Pound Cake Batter
- Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly with butter or cooking spray. Dust it with flour to ensure the cake doesn’t stick.
- In a large bowl, cream the butter and sugar until light and fluffy. This step is crucial for a tender cake.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.
Step 4: Assemble the Cake
- Pour half of the pound cake batter into the prepared Bundt pan.
- Gently spread the cheesecake mixture over the batter, taking care not to mix the layers.
- Spoon the strawberry mixture evenly over the cheesecake layer.
- Top with the remaining pound cake batter, ensuring the strawberries and cheesecake are fully covered. Smooth the top with a spatula.
Step 5: Bake the Cake
- Place the Bundt pan in the preheated oven and bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, tent it with aluminum foil during the last 15 minutes of baking.
- Once baked, allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Step 6: Make the Strawberry Glaze
- In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice until smooth. Adjust the consistency by adding more puree or sugar as needed.
- Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides.
- Prep Time: 30 minutes
- Cook Time: 65–75 minutes
Nutrition
- Calories: 380
- Sodium: 150 mg
- Fat: 18 g
- Carbohydrates: 48 g
- Protein: 5 g