Strawberry Cheesecake Pound Cake combines the creamy richness of cheesecake with the dense, buttery goodness of a pound cake, all wrapped up in a delightful strawberry swirl. It’s perfect for dessert lovers who enjoy both cheesecake and cake in one bite! Here’s how you can make this sweet, indulgent treat:
Ingredients:
For the Pound Cake:
.1 1/2 cups unsalted butter (softened)
.8 oz cream cheese (softened)
.3 cups granulated sugar
.6 large eggs (room temperature)
.3 cups all-purpose flour
.1/4 tsp salt
.1 tsp vanilla extract
.1/2 tsp almond extract (optional, adds extra depth)
.1/2 cup whole milk
For the Strawberry Swirl:
.1 1/2 cups fresh strawberries (diced)
.1/4 cup sugar
.1 tsp lemon juice
.1 tbsp cornstarch (optional, for thickening)
For the Cheesecake Layer:
.8 oz cream cheese (softened)
.1/4 cup granulated sugar
.1/2 tsp vanilla extract
.1 egg (room temperature)
Instructions:
1. Preheat the Oven:
.Preheat your oven to 325°F (165°C).
.Grease and flour a 10-inch bundt pan or a tube pan, or line with parchment paper for easy removal.
2. Prepare the Strawberry Swirl:
.In a small saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the strawberries break down and release their juices.
.Optional: If you want a thicker swirl, stir in cornstarch dissolved in a little water to thicken the strawberry mixture.
.Remove from heat and set aside to cool. Once cooled, lightly mash the mixture or leave it chunky, depending on your preference.
3. Make the Pound Cake Batter:
.In a large bowl, beat the butter and cream cheese together until smooth and fluffy (about 3 minutes).
.Add the sugar and beat until the mixture is light and fluffy (about 3-4 minutes).
.Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extract (if using).
.In a separate bowl, whisk together the flour and salt.
.Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing until just combined.
4. Prepare the Cheesecake Layer:
.In a small bowl, beat the cream cheese until smooth and creamy.
.Add the sugar, vanilla, and egg, and beat until fully combined and smooth.
5. Assemble the Cake:
.Pour half of the pound cake batter into the prepared pan.
.Add the cheesecake layer on top of the cake batter and spread it evenly, but don’t reach the edges.
.Add the remaining pound cake batter on top of the cheesecake layer.
.Spoon the cooled strawberry mixture on top of the batter. Using a knife or skewer, swirl the strawberry mixture gently through the cake to create a marbled effect. Be careful not to over-swirl, as you want distinct pockets of strawberry.
6. Bake the Cake:
.Bake for about 60-75 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs.
.If the cake begins to brown too quickly on top, cover loosely with aluminum foil and continue baking.
.Once baked, let the cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
7. Serve
.Slice and serve! You can dust the top with a little powdered sugar or drizzle it with extra strawberry syrup for a beautiful presentation.
.If you prefer, you can add a dollop of whipped cream or serve it with some fresh strawberries on the side.
Why This Strawberry Cheesecake Pound Cake Is So Irresistible:
.Creamy Cheesecake Layer: The cheesecake filling gives this cake a rich and creamy texture, perfectly complementing the soft pound cake.
.Strawberry Swirl: The sweet strawberry mixture swirled throughout the cake gives it a fruity burst and adds a gorgeous color contrast.
.Dense & Moist: The pound cake itself is moist and buttery, making each bite satisfying and decadent.
Tips & Variations:
.Cheese Variations: You can use mascarpone cheese or Greek yogurt in place of cream cheese for a different twist in the cheesecake layer.
.Fruity Options: If strawberries aren’t your thing, feel free to swap them out for blueberries, raspberries, or even a mixture of berries for a different flavor.
.Glaze: If you want an extra layer of sweetness, drizzle a vanilla glaze (powdered sugar + milk + vanilla) over the cooled cake.
Storage:
.Leftovers: Store the cake in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for up to 5-7 days if you prefer it chilled.
.Freezing: Freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil, or store in a freezer-safe container. To serve, thaw at room temperature.
This Strawberry Cheesecake Pound Cake is a showstopper with its beautiful layers of rich cake and creamy cheesecake. Perfect for special occasions, family gatherings, or when you just want to treat yourself to something amazing! Let me know how it turns out!
