Preparation
Step 1: Make the Strawberry Swirl
In a small saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until thickened and jam-like. Remove from heat and allow to cool completely.
Step 2: Prepare the Pan and Oven
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, ensuring all crevices are well coated.
Step 3: Cream Butter and Cream Cheese
In a large bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and beat until light and fluffy.
Step 4: Add Eggs and Batter Ingredients
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Gradually add flour and salt, alternating with sour cream, mixing just until combined.
Step 5: Assemble and Bake
Pour half of the batter into the prepared pan. Spoon dollops of strawberry swirl over the batter, then gently swirl with a knife. Add remaining batter and repeat with more strawberry swirl. Bake for 80–90 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning out.
Variations
Strawberry Cream Cheese Glaze: Add cream cheese to the glaze for extra richness.
Chocolate Strawberry Version: Add mini chocolate chips to the batter.
Mini Pound Cakes: Bake in mini loaf or bundt pans and reduce baking time.
Frozen Strawberry Option: Use thawed, drained strawberries for the swirl.
Extra Cheesecake Layer: Add a sweetened cream cheese layer in the center.
Cooking Notes
Fully cool the strawberry swirl before adding to batter.
Use room-temperature ingredients for a smooth batter.
Avoid overmixing to keep the cake tender.
Tent loosely with foil if the top browns too quickly.
Serving Suggestions
Serve Strawberry Cheesecake Pound Cake sliced thick with a dusting of powdered sugar or a light glaze drizzle. It pairs beautifully with whipped cream, fresh strawberries, or vanilla ice cream. Perfect for brunch, dessert, or special gatherings.
Tips
Swirl gently to keep layers distinct and beautiful.
Let the cake rest overnight for best flavor and texture.
Store tightly wrapped to maintain moisture.
Freeze slices individually for easy serving later.
Prep Time
30 minutes
Cooking Time
85 minutes
Total Time
1 hour 55 minutes
Nutritional Information (Approximate per slice)
Calories: 490
Protein: 6g
Sodium: 240mg
FAQs
Can I make this cake ahead of time?
Yes, it tastes even better the next day and stays moist for up to 3 days.
Can I freeze Strawberry Cheesecake Pound Cake?
Yes, freeze unglazed cake tightly wrapped for up to 3 months.
Why use cream cheese in pound cake?
Cream cheese adds richness, moisture, and a tender crumb.
Can I use strawberry preserves instead of fresh strawberries?
Yes, but reduce sugar to avoid excessive sweetness.
Conclusion
Strawberry Cheesecake Pound Cake is a rich, elegant dessert that blends buttery pound cake with creamy cheesecake and vibrant strawberry flavor. Moist, beautiful, and packed with layers of taste, it’s a cake that feels special without being complicated. Whether for celebrations or simple indulgence, this recipe delivers consistent, bakery-worthy results every time.
Strawberry Cheesecake Pound Cake (Ultra-Moist & Bakery-Style)
Ingredients
Pound Cake Batter
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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2 ½ cups granulated sugar
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5 large eggs, room temperature
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3 cups all-purpose flour
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¼ teaspoon salt
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1 teaspoon vanilla extract
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½ cup sour cream or Greek yogurt
Strawberry Swirl
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1 ½ cups fresh strawberries, finely chopped
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⅓ cup granulated sugar
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1 tablespoon cornstarch
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1 teaspoon lemon juice
Optional Glaze
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1 cup powdered sugar
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2–3 tablespoons milk or strawberry juice
Instructions
In a small saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until thickened and jam-like. Remove from heat and allow to cool completely.
Step 2: Prepare the Pan and Oven
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, ensuring all crevices are well coated.
Step 3: Cream Butter and Cream Cheese
In a large bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and beat until light and fluffy.
Step 4: Add Eggs and Batter Ingredients
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Gradually add flour and salt, alternating with sour cream, mixing just until combined.
Step 5: Assemble and Bake
Pour half of the batter into the prepared pan. Spoon dollops of strawberry swirl over the batter, then gently swirl with a knife. Add remaining batter and repeat with more strawberry swirl. Bake for 80–90 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning out.
Notes
-
Fully cool the strawberry swirl before adding to batter.
-
Use room-temperature ingredients for a smooth batter.
-
Avoid overmixing to keep the cake tender.
-
Tent loosely with foil if the top browns too quickly.
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