Strawberry Cheesecake Pound Cake is a rich, creamy dessert that brings together everything I love in a sweet treat—moist pound cake, a ribbon of cheesecake, and pockets of juicy strawberries. It’s dense, buttery, and perfectly balanced with a swirl of tart cream cheese and fruit in every slice.
Why You’ll Love This Recipe
I love how this cake combines the comforting texture of classic pound cake with the indulgent taste of strawberry cheesecake. The creamy layer baked right into the center makes each bite feel special, while the strawberries add brightness and natural sweetness. It’s an eye-catching, flavor-packed dessert that’s just as good for a holiday table as it is for everyday indulgence.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pound cake batter:
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Unsalted butter, softened
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Granulated sugar
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Eggs
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All-purpose flour
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Baking powder
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Salt
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Whole milk or heavy cream
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Vanilla extract
For the cheesecake layer:
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Cream cheese, softened
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Granulated sugar
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Egg
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Vanilla extract
For the strawberry swirl:
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Fresh or frozen strawberries, chopped
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Granulated sugar
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Lemon juice
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Cornstarch (optional, for thickening)
directions
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I preheat the oven to 325°F (165°C) and grease and flour a bundt or loaf pan.
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To make the strawberry swirl, I simmer the strawberries, sugar, and lemon juice in a small saucepan until they’re soft and slightly thickened. I stir in cornstarch if I want a thicker consistency. I set it aside to cool.
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For the cheesecake filling, I beat the cream cheese with sugar, egg, and vanilla until smooth and creamy.
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In a large bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time.
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I sift together the flour, baking powder, and salt. I add this to the batter in batches, alternating with milk, mixing just until smooth. I stir in vanilla extract.
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I pour half of the pound cake batter into the prepared pan, spoon the cheesecake filling evenly over it, then add the strawberry mixture in dollops. I finish with the remaining cake batter and gently swirl with a knife.
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I bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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I let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe serves 10–12 slices.
Prep time: 25 minutes
Cook time: 70–85 minutes
Cool time: 1 hour
Total time: about 2 hours 15 minutes
Variations
Sometimes I use raspberry or blueberry instead of strawberry for a different twist. I’ve added a graham cracker crumble on top before baking for extra texture. If I want more cheesecake flavor, I double the cream cheese layer. For a touch of elegance, I drizzle the cooled cake with a simple vanilla or cream cheese glaze.
storage/reheating
I store the cake covered in the fridge for up to 5 days. To serve, I let slices come to room temperature or warm them gently in the microwave for 10–15 seconds. I also freeze individual slices wrapped in plastic wrap and foil for up to 2 months—perfect for quick treats later on.
FAQs
Can I use frozen strawberries?
Yes, I use frozen strawberries all the time. I cook them down just like fresh and add a bit of cornstarch to thicken the swirl if needed.
Why did my cheesecake layer sink?
It’s normal for the cheesecake layer to settle a bit while baking. To keep it more centered, I spread it evenly and avoid overmixing the batter above it.
Can I make this in a loaf pan?
Yes, I divide the batter between two loaf pans and reduce the bake time to about 55–65 minutes, checking for doneness with a toothpick.
Does this cake need a glaze?
It’s delicious on its own, but I sometimes top it with a powdered sugar glaze or even a strawberry sauce for extra flair.
Can I use low-fat cream cheese?
I prefer full-fat cream cheese for the best texture and flavor, but low-fat works in a pinch. It may make the cheesecake swirl slightly softer.
Conclusion
Strawberry Cheesecake Pound Cake is the kind of dessert that feels both comforting and luxurious. I love the balance of buttery cake, creamy filling, and fresh berry flavor. Whether I’m serving it at a party or sneaking a slice with coffee, it’s a recipe that always impresses and satisfies.
Print
Strawberry Cheesecake Pound Cake
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Total Time: 2 hours 15 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Cheesecake Pound Cake is a rich, buttery dessert featuring a swirl of creamy cheesecake and juicy strawberries layered inside classic pound cake—perfect for any special occasion or indulgent treat.
Ingredients
- For the pound cake batter:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- For the strawberry swirl:
- 1 cup chopped fresh or frozen strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- In a small saucepan, combine strawberries, sugar, and lemon juice. Simmer until soft and thickened, adding cornstarch if desired. Cool.
- In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Cream butter and sugar until light. Beat in eggs one at a time. Mix in vanilla.
- Sift flour, baking powder, and salt. Add to batter in batches, alternating with milk, until smooth.
- Pour half the batter into the pan. Spread cheesecake mixture over, then dollop strawberry mix. Top with remaining batter and swirl gently.
- Bake 70–85 minutes, or until a toothpick comes out clean. Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use raspberries or blueberries instead of strawberries for variation.
- Add graham cracker crumble on top before baking for extra texture.
- Double the cheesecake filling for more indulgence.
- Drizzle with vanilla or cream cheese glaze for extra flair.
- Freeze individual slices for quick future treats.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
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