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Strawberry Cheesecake Pound Cake

A delightful fusion of dense pound cake and creamy cheesecake, loaded with strawberries for a sweet treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pound Cake Ingredients
  • 1 cup unsalted butter, softened Let come to room temperature
  • 2 cups granulated sugar Divided into two portions
  • 4 large eggs Room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk Room temperature
  • 1 tablespoon vanilla extract
Cheesecake Layer Ingredients
  • 8 oz cream cheese, softened Room temperature
  • ¼ cup granulated sugar
  • 1 large egg Room temperature
  • ½ teaspoon vanilla extract
  • 1 cup strawberry preserves or thick strawberry sauce

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
  2. In a large bowl, cream together the softened unsalted butter and 2 cups of granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of whole milk. Stir in the vanilla extract until smooth.
Prepare Cheesecake Layer
  1. Beat the softened cream cheese, ¼ cup of granulated sugar, 1 egg, and ½ teaspoon of vanilla extract until silky and lump-free.
Assemble
  1. Pour half of the pound cake batter into the prepared pan.
  2. Spoon the cheesecake filling evenly over the batter.
  3. Add half of the strawberry preserves and gently swirl with a knife.
  4. Pour the remaining batter on top and finish with the remaining strawberry preserves, lightly swirling again to create marbled ribbons.
Baking
  1. Bake for 70-85 minutes, or until a toothpick inserted in the cake portion comes out clean.
  2. Cool in the pan for 15 minutes, then remove and cool completely before slicing.

Notes

Serve with extra strawberry sauce, dusting of confectioners' sugar, or vanilla bean ice cream. For a street-food spin, top with toasted coconut or crushed pistachios.