Introduction
Strawberry Cheesecake Pound Cake is the perfect fusion of two classic desserts: rich, buttery pound cake and creamy, tangy strawberry cheesecake. This cake delivers a dense yet tender crumb, layered with swirls of strawberry flavor and pockets of luscious cream cheese that melt beautifully into every slice. It’s elegant enough for special occasions and comforting enough for everyday indulgence.
What makes this cake truly irresistible is its balance. The pound cake base provides structure and buttery richness, while the cheesecake layer adds moisture and a subtle tang that keeps the cake from feeling heavy. Fresh strawberries—or a concentrated strawberry swirl—bring brightness, color, and natural sweetness that elevate the entire dessert.
This Strawberry Cheesecake Pound Cake is ideal for holidays, brunches, potlucks, birthdays, and dessert tables. It slices cleanly, holds its shape, and stays moist for days, making it a reliable make-ahead option. Whether served plain, dusted with powdered sugar, or drizzled with glaze, it always looks and tastes bakery-quality.
If you’re looking for a show-stopping cake that combines visual appeal with unforgettable flavor, this recipe is guaranteed to impress.
Ingredients
Pound Cake Batter
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt
Strawberry Swirl
1 ½ cups fresh strawberries, finely chopped
⅓ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Optional Glaze
1 cup powdered sugar
2–3 tablespoons milk or strawberry juice
Preparation
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