Strawberry Cheesecake Pound Cake Recipe

Strawberry Cheesecake Pound Cake is a decadent dessert that combines the rich flavors of classic pound cake with the creamy texture of cheesecake, all topped off with a sweet strawberry glaze. It’s perfect for any special occasion or whenever you want to treat yourself to something truly indulgent. The moist pound cake, swirled with cheesecake, and topped with fresh strawberries makes every bite a delightful combination of sweetness and creaminess. This recipe is sure to impress friends, family, or anyone lucky enough to share it with you.

Table of Contents

• Ingredients
• Instructions
• Tips for Perfect Pound Cake
• Recipe Variations
• FAQs
• Serving Suggestions
• Conclusion

Ingredients

For the Pound Cake

• 1 1/2 cups unsalted butter, softened
• 2 3/4 cups granulated sugar
• 6 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup sour cream

For the Cheesecake Layer

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Strawberry Glaze

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Instructions

Make the Pound Cake

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or spray with non-stick cooking spray.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
3. Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

Make the Cheesecake Layer

4. Prepare the Cheesecake Mixture: In a medium bowl, beat the cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until well combined.

Assemble the Cake

5. Layer the Batter: Pour half of the pound cake batter into the prepared bundt pan. Spoon the cheesecake mixture over the batter, being careful not to let it touch the sides of the pan. Top with the remaining pound cake batter, smoothing the top with a spatula.
6. Bake: Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Make the Strawberry Glaze

7. Cook the Strawberries: In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture becomes syrupy, about 8-10 minutes. Remove from heat and let cool slightly.

Serve the Cake

8. Glaze the Cake: Once the pound cake is completely cooled, spoon the strawberry glaze over the top. Slice and serve.

Tips for Perfect Pound Cake

• Room Temperature Ingredients: Make sure all ingredients, including butter, eggs, cream cheese, and sour cream, are at room temperature. This helps create a smooth batter and even texture.
• Do Not Overmix: Mix the batter until the ingredients are just combined to avoid overworking the flour, which can make the cake dense.
• Grease the Pan Well: Grease and flour your bundt pan thoroughly to ensure that the cake releases easily after baking.

Recipe Variations

• Lemon Strawberry Pound Cake: Add the zest of 1 lemon to the pound cake batter and use lemon extract instead of almond extract for a refreshing citrus flavor.
• Chocolate Strawberry Cheesecake Pound Cake: Add 1/2 cup of cocoa powder to the pound cake batter for a chocolate twist and stir in 1/2 cup of mini chocolate chips.
• Mixed Berry Glaze: Replace the strawberries with a mix of berries such as blueberries, raspberries, and blackberries for a different fruity topping.

FAQs

Q: Can I make this cake ahead of time?
A: Yes! This cake can be made a day in advance. Store it in an airtight container at room temperature, and glaze it just before serving.

Q: How do I store leftover cake?
A: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.

Q: Can I freeze this cake?
A: Absolutely! Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• With Whipped Cream: Serve each slice with a dollop of whipped cream for added richness.
• With Ice Cream: Pair with a scoop of vanilla or strawberry ice cream for an indulgent treat.
• For Breakfast: Enjoy a slice with your morning coffee or tea for a sweet start to your day.

Strawberry Cheesecake Pound Cake is a show-stopping dessert that brings together the best of both worlds—pound cake and cheesecake. The combination of moist, buttery cake with the creamy cheesecake layer and sweet strawberry glaze is truly irresistible. Whether it’s for a birthday, a holiday gathering, or just because, this cake will make any occasion extra special. Try this recipe and delight in the rich, creamy, and fruity flavors of this decadent pound cake!