Dessert

Indulgent Strawberry Cheesecake Pound Cake Recipe

Bynova cole February 13, 2026February 13, 2026

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.

A round cake with a slice cut out showing two layers of light beige sponge cake swirled with red berry filling inside. The outside is coated with smooth white frosting that has red berry swirls running through it. On top of the cake, there is a ring of bright red strawberries with green leaves around the edge. The cake sits on a white plate atop a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 325°F (163°C) and grease a bundt pan thoroughly to prevent sticking.
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.
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.
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.
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.
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

A slice of cake with three clear layers is shown on a white marbled surface. The bottom layer is a golden-brown crust with a slightly rough texture. The middle layer is thick, light yellow with swirls of red strawberry jam running through it, giving it a marbled look. The top layer consists of white cream dollops evenly placed around the edge, each with a glossy, smooth texture. On top of the cream, there are fresh, shiny red strawberries with green leaves, arranged closely together and looking juicy. The background is softly blurred, drawing attention to the rich colors and textures of the cake. photo taken with an iphone --ar 4:5 --v 7

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.