Description
Strawberry Cheesecake Pound Cake is the ultimate dessert for anyone who loves the rich decadence of cheesecake and the buttery comfort of a classic pound cake. This luxurious cake combines a moist cream cheese pound cake base with sweet strawberries and a creamy cheesecake layer, creating a dessert that is both elegant and irresistible.
Ingredients
🍓 For the Pound Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2½ cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh strawberries, finely chopped
🍰 For the Cheesecake Layer
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
🍓 For the Strawberry Glaze
- 1 cup powdered sugar
- 2 tablespoons strawberry puree
- ½ teaspoon vanilla extract
Optional Garnishes
- Fresh strawberries
- White chocolate shavings
- Whipped cream
- Strawberry slices
- Mint leaves
Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan thoroughly.
Set aside.
Step 2: Make the Cheesecake Layer
In a medium bowl, beat together:
- Cream cheese
- Sugar
- Egg
- Vanilla extract
Mix until smooth and creamy.
Set aside.
Step 3: Prepare the Pound Cake Batter
In a large bowl, cream together butter and cream cheese until smooth.
Gradually add sugar and beat for 4–5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and sour cream.
In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt
Gradually add dry ingredients to the wet ingredients.
Fold in chopped strawberries gently.
Step 4: Assemble the Cake
Spread half of the pound cake batter into the prepared Bundt pan.
Carefully spoon the cheesecake mixture over the batter.
Avoid touching the edges of the pan.
Top with the remaining pound cake batter.
Smooth the surface.
Step 5: Bake and Cool
Bake for 75–85 minutes, or until a toothpick inserted into the cake portion comes out clean.
Allow the cake to cool in the pan for 20 minutes.
Remove from the pan and cool completely.
Whisk together glaze ingredients and drizzle over the cooled cake.
Notes
- Use room-temperature ingredients.
- Pat strawberries dry to reduce excess moisture.
- Do not overmix the batter.
- Allow the cake to cool completely before glazing.
- Grease the Bundt pan thoroughly.
- Check for doneness near the end of baking.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
Nutrition
- Calories: 580
- Sugar: 48g
- Sodium: 230mg
- Carbohydrates: 68g
- Protein: 7g