Strawberry Cheesecake Pound Cake Step-by-Step Instructions:
1️⃣ Preheat and Prep:
Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan. Set aside.
2️⃣ Make the Pound Cake Batter:
In a large bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes). Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix until just combined—don’t overmix!
3️⃣ Prepare the Cheesecake Swirl:
In another bowl, beat the softened cream cheese with sugar, egg, and vanilla until smooth and creamy.
4️⃣ Assemble the Cake:
Pour half of the pound cake batter into the prepared pan. Spoon the cheesecake mixture over the batter and gently swirl with a knife. Dollop the strawberry preserves over the cheesecake layer and swirl again lightly. Top with the remaining pound cake batter and smooth out the top.
5️⃣ Bake:
Bake for 60–75 minutes or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). If the top browns too quickly, tent with foil during the last 20 minutes.
6️⃣ Cool & Serve:
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack. Serve as-is or top with fresh strawberries and a dusting of powdered sugar!
Pro Tips for the Best Strawberry Cheesecake Pound Cake:
- Room Temp Ingredients: Make sure the butter, eggs, and cream cheese are at room temperature for the smoothest batter.
- Don’t Overmix: Overmixing = dense cake. Mix just until everything is combined.
- Slice Like a Pro: Chill slightly before slicing for cleaner, neater pieces.
Why You’ll Love Strawberry Cheesecake Pound Cake:
- Dessert Duo: Pound cake + cheesecake = flavor heaven.
- Beautiful Layers: It looks as impressive as it tastes.
- Year-Round Favorite: Great with fresh berries in summer or jam in winter.
Nutritional Information (per slice, approx.):
- Calories: 420
- Protein: 6g
- Carbs: 42g
- Fat: 25g
- Sugar: 28g
FAQ About Strawberry Cheesecake Pound Cake:
Can I use fresh strawberries instead of jam?
Yes! Just chop them small and toss with a teaspoon of sugar before adding. You can also do a mix of both for extra berry flavor.
Can I freeze this cake?
Absolutely! Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
What kind of pan works best?
A loaf pan gives tall, thick slices. A bundt pan creates a beautiful presentation. Both work great—just adjust the bake time if needed!
Common Problems and Fixes:
Middle too gooey?
Check with a toothpick and bake a little longer if needed. Ovens vary! Cover with foil if the top gets too brown.
Cheesecake layer sank?
That’s normal! The weight of the cheesecake pulls it slightly lower. It’ll still taste amazing and look marbled when sliced.
Flavor Variations You Can Try:
- Blueberry Cheesecake Pound Cake: Swap the strawberry jam for blueberry preserves.
- Lemon Zest Twist: Add 1 tablespoon of lemon zest to the pound cake batter for a citrusy edge.
- Chocolate Drizzle: Drizzle melted chocolate over the top once cooled for a decadent touch.
Perfect for Every Occasion:
From brunch tables to holiday desserts, this Strawberry Cheesecake Pound Cake is always a crowd-pleaser. It’s elegant, indulgent, and totally unforgettable. One bite and you’ll understand why this recipe deserves a permanent place in your dessert lineup!
Success with Strawberry Cheesecake Pound Cake:
Moist, rich, and packed with layers of flavor—this dessert is a dream come true for cake and cheesecake lovers alike. Trust us, this one’s going to be requested again and again!
Tried it? Share your cake creations and tag your sweet success—we can’t wait to see your swirl!
