Indulgent Strawberry Cheesecake Pound Cake Recipe
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.
- 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
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
- Prepare the Pan: Preheat your oven to 325°F (163°C). Grease a bundt pan thoroughly to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
