If you’re searching for the ultimate celebration of summer flavors in every decadent bite, look no further than this Strawberry Cheesecake Pound Cake. Tender, buttery pound cake swirled with sweet strawberry preserves and studded with fresh strawberries meets the creamy tang of cheesecake for a slice that’s rich, moist, and as impressive as it is irresistible. Whether you’re making it for a family gathering or spoiling yourself with a well-earned treat, this cake truly tastes like a hug on a plate.
Ingredients You’ll Need
You won’t believe how just a handful of simple, staple ingredients can transform into such a stunning dessert. Each ingredient in this Strawberry Cheesecake Pound Cake recipe plays a starring role, creating the perfect harmony of flavors and textures with strawberry, creamy richness, and classic cake goodness.
- Unsalted butter (1 cup, softened): Delivers that signature pound cake richness, and creaming it well is key for a light, velvety crumb.
- Cream cheese (8 oz, softened): This is what sets the cake apart, adding luscious tang and yielding a moist, cheesecake-inspired texture.
- Granulated sugar (2 ½ cups): Not only sweetens the cake, but also helps create that beautiful golden crust on the outside.
- Large eggs (6): Ensure your eggs are at room temperature for a smooth, stable batter that rises beautifully.
- Vanilla extract (1 tablespoon): Adds warm, floral notes that round out the richness of the strawberries and cream cheese.
- All-purpose flour (3 cups): Provides structure so the cake holds in all those luscious berries and swirls without sinking.
- Baking powder (½ teaspoon): Just a touch for a gentle lift and a lighter crumb.
- Salt (½ teaspoon): Makes every flavor pop and balances out the sweetness.
- Fresh strawberries (1 cup, chopped and tossed in 1 tablespoon flour): The real fruit adds juicy bursts of flavor and color, while tossing in flour prevents them from sinking.
- Strawberry preserves (½ cup): Swirling this in gives gorgeous ribbons of jammy strawberry throughout the cake.
- Powdered sugar (for dusting, optional): A delicate sprinkle to finish makes the cake look extra special and elegant.
How to Make Strawberry Cheesecake Pound Cake
Step 1: Prep Your Pan and Oven
Grease and flour your favorite 10-inch Bundt pan thoroughly and preheat your oven to 325°F (165°C). This not only prevents sticking but ensures every decorative detail on your cake comes out clean and beautiful. A properly prepped pan makes serving a breeze and helps form that golden crust pound cake lovers crave.
Step 2: Cream the Butter and Cream Cheese
In a big bowl, beat together the softened butter and cream cheese until it’s completely smooth and creamy. This is where the signature softness of Strawberry Cheesecake Pound Cake begins, so don’t rush this step — take a good two minutes to get it lump-free and fluffy.
Step 3: Add Sugar and Eggs
Gradually add the granulated sugar while continuing to beat, and don’t stop until your mixture grows pale and incredibly fluffy (about 4–5 minutes). Next, add the eggs one at a time, beating well after each—this builds a thick, satiny batter and guarantees a cake that bakes up lofty yet tender.
Step 4: Bring in the Vanilla
Stir in that tablespoon of vanilla extract, letting it mingle with the buttery-creamy foundation. It subtly perfumes the entire cake, giving each slice a warm, inviting aroma alongside the fresh strawberries and tangy cream cheese.
Step 5: Combine Your Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This extra step makes sure your raising agents and salt distribute evenly throughout the batter, guaranteeing even lift and flavor in each bite.
Step 6: Blend Wet and Dry — Gently
Gradually add the dry mixture to your wet ingredients, mixing on low just until combined. Overmixing can toughen the cake, so stop as soon as you see no more dry streaks. It’s okay if there are a few small lumps; the result will be soft, melt-in-your-mouth perfection.
Step 7: Fold In Those Gorgeous Strawberries
Carefully fold in the chopped, floured strawberries. This quick step ensures you get juicy strawberry bits studded throughout your Strawberry Cheesecake Pound Cake, with none sinking to the bottom. Tossing them in flour first is the trick to keeping them evenly suspended.
Step 8: Swirl In the Strawberry Preserves
Spoon half of the batter into your prepared Bundt pan. Drop spoonfuls of strawberry preserves over the batter, and use a knife or skewer to gently swirl them in. Layer on the remaining cake batter, smoothing the top so everything bakes up evenly, and get ready for some seriously pretty swirls once sliced!
Step 9: Bake to Golden Perfection
Slide your cake into the oven and bake for 75–85 minutes. You want a deeply golden top and a cake tester or toothpick to come out clean. The irresistible aroma will fill your kitchen, making it almost impossible to wait as it cools!
Step 10: Cool, Turn Out, and Dust
Let your Strawberry Cheesecake Pound Cake cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack. Cool completely before giving it a dusting of powdered sugar (if desired), which crowns the cake in a snowy finish that’s both pretty and delicious.
How to Serve Strawberry Cheesecake Pound Cake
Garnishes
Take your presentation to the next level with a flourish of garnishes. A light dusting of powdered sugar is classic, but you can pile on fresh sliced strawberries, a sprig of mint, or even a dollop of whipped cream for luxurious contrast. For special occasions, try drizzling a bit more strawberry preserves or a simple vanilla glaze over the top.
Side Dishes
Strawberry Cheesecake Pound Cake shines as the star of dessert, but it pairs fantastically with tangy sides like lemon sorbet or a scoop of vanilla bean ice cream. If serving at a brunch, try it alongside fresh fruit salad or a berry compote for a vibrant, summery spread.
Creative Ways to Present
For parties, slice your cake thinly and arrange on individual plates with extra berries and small glasses of sparkling rosé. You can also cube slices to layer with whipped cream and berries in parfait cups, or serve thick slabs on a colorful cake stand to let those beautiful swirls peek through. Don’t be afraid to get playful — every bite should feel like something to celebrate!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (trust me, it’s rare!), wrap slices tightly in plastic wrap or store in an airtight container at room temperature for up to two days, or refrigerate for up to five. The cake actually gets even more flavorful as it sits, as the strawberry and cheesecake notes meld beautifully.
Freezing
This cake is a dream for make-ahead moments! Once completely cooled, slice and wrap individual pieces in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge or at room temperature, and enjoy a slice of summer whenever you need a pick-me-up.
Reheating
To bring out that just-baked texture, pop a slice of Strawberry Cheesecake Pound Cake in the microwave for 15–20 seconds, or warm gently in a 300°F oven for five minutes. This will restore the cake’s softness and accentuate that incredible aroma and flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries; just thaw and drain them very well, then toss with flour as directed. Excess moisture can make the cake dense, so pat the berries dry and use immediately after tossing in flour for the best texture.
What’s the secret to keeping the cake moist?
Making sure your ingredients are room temperature and not overbaking are key. The cream cheese brings extra moisture, and letting the cake sit overnight (well wrapped) before serving actually intensifies the flavors and makes it even more luscious!
Can I make Strawberry Cheesecake Pound Cake ahead of time?
Absolutely! This cake is wonderful made a day in advance — in fact, the flavors develop as it sits. Cool it completely, wrap tightly, and let it rest at room temperature or in the fridge until you’re ready to serve.
My cake stuck in the pan! Any tips?
Make sure to grease and flour your Bundt pan thoroughly, getting into every nook and cranny. Letting the cake cool for 15 minutes (not longer) makes it easier to release, and running a thin spatula gently around the edges can help loosen stubborn spots.
How do I know when my pound cake is done?
You’ll know your Strawberry Cheesecake Pound Cake is ready when a toothpick inserted into the thickest part comes out with just a few moist crumbs, not wet batter. The cake should feel springy when lightly pressed and have a rich golden hue on top.
Final Thoughts
If you’re craving something that packs berry brightness, creamy richness, and old-fashioned comfort into every forkful, this Strawberry Cheesecake Pound Cake delivers on all fronts. Gather your ingredients and go for it — you’ll end up with a showstopping dessert that’s the highlight of any table and sure to become a beloved classic in your kitchen.
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Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of strawberries, cheesecake, and pound cake with this delectable Strawberry Cheesecake Pound Cake. A moist and flavorful dessert that’s ideal for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 1 package (8 oz) cream cheese (softened)
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped fresh strawberries (tossed with 1 tablespoon flour)
Strawberry Swirl:
- ½ cup strawberry preserves
Optional:
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch Bundt pan.
- Cream butter and cream cheese: In a large bowl, cream together the butter and cream cheese until smooth. Gradually add the sugar and beat until light and fluffy, about 4–5 minutes.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add strawberries: Fold in the floured strawberries.
- Layer batter in pan: Spoon half of the batter into the prepared pan. Drop spoonfuls of strawberry preserves over the batter, then swirl gently with a knife. Top with the remaining batter and smooth the surface.
- Bake: Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Make sure strawberries are well-drained and tossed in flour to prevent sinking.
- This cake is even better the next day after flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
