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
For the Pound Cake:
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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
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or 9×5-inch loaf pan.
In a large bowl, cream butter and sugar together until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the butter mixture, alternating with sour cream. Mix in vanilla.
In a small bowl, mix cream cheese, sugar, egg, and vanilla for the cheesecake layer until smooth.
Toss chopped strawberries with 1 tbsp flour to prevent sinking.
Pour half the pound cake batter into the pan. Layer with cheesecake mixture and strawberries. Top with remaining batter.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
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!
