Here’s a breakdown of the ingredients you’ll need for each part of this delicious cake:
For the Pound Cake:
1 cup unsalted butter, softened – Make sure the butter is at room temperature for easy mixing and a smooth batter.
2 cups granulated sugar – This gives the cake its sweetness and golden-brown color as it bakes.
4 large eggs – Adds richness and structure to the pound cake.
1 tsp vanilla extract – Enhances the flavor of the cake with a subtle, warm sweetness.
3 cups all-purpose flour – Provides the structure for the cake.
1/2 tsp baking powder – A small amount is all you need to give the cake a slight lift.
1/2 tsp salt – Balances the sweetness and enhances the flavors.
1 cup milk – Adds moisture and richness to the batter.
1 cup fresh strawberries, diced – The star of the show! Make sure they’re ripe and juicy for maximum flavor.
For the Cheesecake Filling:
8 oz cream cheese, softened – This adds the creamy, tangy element that makes cheesecake irresistible.
1/4 cup granulated sugar – Sweetens the cheesecake filling.
1 large egg – Helps bind the cheesecake layer together.
1 tsp vanilla extract – Complements the cream cheese and enhances the flavor of the filling.
For the Strawberry Glaze (Optional):
1/2 cup powdered sugar – Sweet and smooth, this is the base of your glaze.
2 tbsp strawberry puree – Simply blend a few fresh strawberries for a beautiful pink glaze that’s bursting with flavor.
1 tsp lemon juice – Adds a tangy note to balance the sweetness of the glaze.
Step-by-Step Instructions
Now let’s dive into the steps to create this showstopping dessert!
Preheat and Prepare the Pan
First things first, preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan—this step is crucial for ensuring your cake doesn’t stick when you’re ready to take it out.
Pro Tip: Use softened butter or non-stick spray to grease the pan, and tap out any excess flour after dusting. This will create a smooth release for the cake once it’s done baking.
Make the Pound Cake Batter
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes, and you’ll want to make sure there are no lumps of butter left. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Now, gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture for the smoothest batter. Once combined, gently fold in the diced strawberries, making sure they’re evenly distributed throughout the batter.
Pro Tip: Toss your diced strawberries in a little flour before folding them into the batter. This prevents them from sinking to the bottom of the cake while it bakes.
Prepare the Cheesecake Filling
In another bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth. You want this mixture to be creamy and well combined, with no lumps.
Layer the Batter and Cheesecake Filling
Pour half of your pound cake batter into the prepared pan. Make sure it’s spread evenly so your cake bakes up with consistent layers. Next, spread the cheesecake filling over the batter—this can be a bit tricky, but just be patient and try to spread it as evenly as possible. Finally, top with the remaining pound cake batter, spreading it to cover the cheesecake layer completely.
Bake the Cake
Place the cake in the preheated oven and bake for 60-70 minutes. The exact time will depend on your oven and the type of pan you’re using, so keep an eye on it. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Pro Tip: If the top of your cake starts browning too quickly, you can loosely cover it with aluminum foil during the last 10-15 minutes of baking to prevent over-browning.
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Prepare the Optional Strawberry Glaze
If you’re feeling extra fancy, the strawberry glaze is a beautiful finishing touch. In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice until smooth. You can adjust the consistency by adding more powdered sugar if you want a thicker glaze, or more puree if you prefer it thinner.
Once the cake is fully cooled, drizzle the glaze over the top for a pop of color and a burst of fresh strawberry flavor.
