Go Back

Strawberry Cheesecake Pound Cake

A delightful dessert combining rich pound cake and creamy cheesecake, topped with fresh strawberries and a glossy glaze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pound Cake Base
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
For the Cheesecake Swirl Layer
  • 8 oz (1 block) cream cheese, fully softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
For the Strawberry Topping
  • 2 cups fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 tablespoons water
For the Optional Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F. Grease a bundt pan or loaf pan thoroughly.
  2. Whisk together flour, baking powder, and salt in a bowl and set aside.
  3. In a mixer, beat softened butter until fluffy, then gradually add sugar and beat until pale and fluffy.
  4. Add eggs and vanilla, incorporating one egg at a time.
  5. Alternately mix in the dry ingredients and sour cream until just combined.
  6. In a separate bowl, mix the cheesecake filling ingredients until smooth.
  7. Layer half of the pound cake batter, followed by cheesecake filling, and then top with the remaining batter.
  8. Bake for 70-80 minutes until a toothpick inserted comes out clean.
  9. Let cool for 15 minutes, then unmold onto a wire rack.
Making the Strawberry Topping
  1. Combine strawberries, sugar, and lemon juice in a saucepan and cook until softened.
  2. Mix cornstarch with cold water, then stir into the strawberry mixture until thickened.
  3. Let cool before topping the cake.
Glazing and Serving
  1. Whisk together glaze ingredients until smooth and drizzle over cooled cake.
  2. Spoon the strawberry topping over the cake and serve.

Notes

For the best texture, make sure all ingredients are at room temperature before starting. This cake can be made ahead of time and refrigerated for freshness.