Looking for the perfect dessert that combines rich pound cake, creamy cheesecake, and a sweet strawberry swirl? This Strawberry Cheesecake Pound Cake is a decadent fusion of flavors and textures, ideal for family gatherings, holidays, or just a sweet indulgence. Moist, buttery, and bursting with fruity goodness—this is a showstopper dessert your guests will rave about.
Why You’ll Love This Recipe
-
Combines the richness of pound cake with the creaminess of cheesecake
-
Swirled with real strawberry jam for fruity bursts in every bite
-
Easy to slice, serve, and store—perfect for make-ahead desserts
-
Ideal for brunch, baby showers, potlucks, or weekend baking
Ingredients Breakdown
For the Pound Cake
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
170g unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
For the Cheesecake Layer
225g cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
For the Strawberry Swirl
½ cup strawberry jam or preserves
Tips and Tricks
-
Use room-temperature ingredients for a smoother batter and better rise.
-
Avoid over-swirl to maintain defined layers and vibrant strawberry ribbons.
-
Test with a toothpick around the 55-minute mark; overbaking can dry out the cake.
-
For a glossy finish, warm a little extra jam and brush it over the cooled cake.
Variations and Customizations
-
Swap strawberry jam for raspberry or blueberry preserves
-
Add a handful of white chocolate chips to the pound cake batter
-
Use lemon extract instead of vanilla for a citrusy twist
-
Add a graham cracker crust to the bottom for more cheesecake texture
Pairing Suggestions
This cake pairs beautifully with:
-
A fresh cup of coffee or cappuccino
-
Whipped cream and extra strawberries on the side
-
A scoop of vanilla bean or strawberry ice cream for dessert
Storage Instructions
-
Refrigerate in an airtight container for up to 5 days.
-
Freeze individual slices tightly wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
Popular Questions
Can I use fresh strawberries instead of jam?
Yes! Simmer chopped strawberries with a tablespoon of sugar until thickened, then use in place of jam.
Why did my cheesecake layer sink?
If the cream cheese filling is too runny or the batter is overmixed, it may sink. Use room-temperature cream cheese and avoid overbeating.
Can I double this recipe?
Absolutely. Bake in two loaf pans or a single 9×13-inch pan and adjust the baking time accordingly.