Indulgent Strawberry Cheesecake Pound Cake Recipe

Introduction

This Indulgent Strawberry Cheesecake Pound Cake combines the rich creaminess of cheesecake with sweet, fresh strawberries folded into a tender pound cake. It’s a perfect dessert for celebrations or a special treat to enjoy any time.

Ingredients

• 1½ cups unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup heavy cream
• 1 tbsp vanilla extract
• 1 cup diced fresh strawberries
• 16 oz cream cheese, softened
• ½ cup granulated sugar (for cheesecake)
• 4 cups powdered sugar (for frosting)
• ½ cup strawberry puree

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and grease a bundt pan thoroughly to prevent sticking.
2. Step 2: In a mixing bowl, beat the softened butter until fluffy. Gradually add 3 cups granulated sugar and continue beating until the mixture is pale and creamy. Add eggs one at a time, mixing well after each addition.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and heavy cream to the butter mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract and diced fresh strawberries gently.
4. Step 4: In another bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth. Add one egg and vanilla extract, mixing until fully incorporated.
5. Step 5: Pour half of the pound cake batter into the prepared bundt pan. Spoon the cheesecake mixture evenly over the batter. Top with the remaining pound cake batter and gently swirl the layers together using a knife or skewer.
6. Step 6: Bake the cake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Tips & Variations

• For best results, use ripe, fresh strawberries and drain any excess juice before adding to the batter to prevent sogginess.
• You can substitute the strawberry puree in the frosting with raspberry or blueberry puree for a different fruity twist.
• Chill the cream cheese before mixing to help achieve a smoother cheesecake layer.

Storage

Store the cake covered in the refrigerator for up to 5 days to keep the cheesecake layer fresh. Before serving, allow the cake to sit at room temperature for about 20 minutes for the best texture. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for this recipe to avoid excess moisture, which can affect the cake’s texture. If using frozen, thaw and drain them thoroughly before adding.

How do I make the strawberry frosting?

Mix the powdered sugar with strawberry puree gradually until you reach a smooth, spreadable consistency. Adjust the puree or sugar to taste and thickness.

Indulgent Strawberry Cheesecake Pound Cake Recipe

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★★★★★

4.9 from 102 reviews

This Indulgent Strawberry Cheesecake Pound Cake is a luscious dessert combining the rich, dense texture of classic pound cake with a creamy strawberry-infused cheesecake swirl. Fresh strawberries add bursts of sweetness, and a smooth strawberry frosting crowns the moist bundt cake, making it perfect for celebrations or an elegant treat.

• Author: nova
• Prep Time: 25 minutes
• Cook Time: 80 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pound Cake Ingredients

• 1½ cups unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup heavy cream
• 1 tbsp vanilla extract
• 1 cup diced fresh strawberries

Cheesecake Layer Ingredients

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Strawberry Frosting Ingredients

• 4 cups powdered sugar
• ½ cup strawberry puree

Instructions

1. Prepare the Pan: Preheat your oven to 325°F (163°C). Grease a bundt pan thoroughly to prevent sticking.
2. Make the Pound Cake Batter: In a large mixing bowl, beat the softened butter until light and fluffy. Gradually add 3 cups of granulated sugar and continue to mix until the mixture is pale and creamy. Add the eggs one at a time, beating well after each addition to ensure full incorporation.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Begin alternating the addition of these dry ingredients with the heavy cream to the butter mixture, starting and ending with the dry ingredients. Stir in the vanilla extract and fold in the diced fresh strawberries gently.
4. Prepare the Cheesecake Mixture: In another bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add in one large egg and 1 teaspoon vanilla extract and blend until fully combined.
5. Assemble the Cake: Pour half of the pound cake batter into the greased bundt pan. Spread the cheesecake mixture evenly over the batter layer. Then, carefully pour the remaining pound cake batter over the cheesecake layer. Using a knife or skewer, swirl gently through the layers to create a marbled effect without fully mixing.
6. Bake the Cake: Place the bundt pan in the preheated oven and bake for 75 to 85 minutes, or until a skewer inserted in the center comes out clean or with just a few moist crumbs.
7. Cool and Frost: Allow the cake to cool completely in the pan on a wire rack before unmolding. For the frosting, combine the powdered sugar with the strawberry puree and mix until smooth. Once cooled, spread the strawberry frosting evenly over the cake before serving.

Notes

• Make sure butter and cream cheese are softened to room temperature for easier mixing and smooth batter.
• Fresh strawberries add the best flavor and moisture; you can substitute with frozen, but drain them well first.
• Swirling the cheesecake and pound cake layers gently creates a beautiful marbled design without blending the flavors too much.
• If the top browns too quickly during baking, tent with foil after 50 minutes.
• Strawberry frosting consistency can be adjusted with more powdered sugar for thicker or more puree for thinner.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: strawberry cheesecake pound cake, bundt cake, strawberry dessert, creamy cheesecake swirl, strawberry frosting cake