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.
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Why You’ll Love This Recipe
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Combines the richness of pound cake with the creaminess of cheesecake
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Swirled with real strawberry jam for fruity bursts in every bite
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Easy to slice, serve, and store—perfect for make-ahead desserts
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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
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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
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Tips and Tricks
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Use room-temperature ingredients for a smoother batter and better rise.
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Avoid over-swirl to maintain defined layers and vibrant strawberry ribbons.
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Test with a toothpick around the 55-minute mark; overbaking can dry out the cake.
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For a glossy finish, warm a little extra jam and brush it over the cooled cake.
Variations and Customizations
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Swap strawberry jam for raspberry or blueberry preserves
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Add a handful of white chocolate chips to the pound cake batter
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Use lemon extract instead of vanilla for a citrusy twist
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Add a graham cracker crust to the bottom for more cheesecake texture
Pairing Suggestions
This cake pairs beautifully with:
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A fresh cup of coffee or cappuccino
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Whipped cream and extra strawberries on the side
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A scoop of vanilla bean or strawberry ice cream for dessert
Storage Instructions
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Refrigerate in an airtight container for up to 5 days.
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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.
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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.
Strawberry Cheesecake Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This Strawberry Cheesecake Pound Cake combines creamy cheesecake and moist pound cake, with a swirl of sweet strawberry jam. Soft, tender, and indulgent, it’s the perfect dessert for any occasion!
Ingredients
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1 ½ cups all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt
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170g (¾ cup) unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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½ cup sour cream
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225g (8 oz) cream cheese, softened
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¼ cup granulated sugar
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1 large egg
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½ teaspoon vanilla extract
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½ cup strawberry jam or preserves (choose seedless for a smoother texture)
Instructions
1. Prepare Your Oven and Pan
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Preheat the oven to 175°C (350°F).
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Grease and flour a 9×5-inch loaf pan or line with parchment paper for easy removal.
2. Mix the Pound Cake Batter
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large mixing bowl, cream the butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Mix in the vanilla extract and sour cream.
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Gradually incorporate the dry ingredients until just combined. Do not overmix.
3. Make the Cheesecake Filling
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In a separate bowl, beat the softened cream cheese with sugar until smooth.
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Add the egg and vanilla, and mix until fully combined and creamy.
4. Assemble the Cake
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Spread half of the pound cake batter into the prepared pan.
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Gently spread the cheesecake mixture over the batter.
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Drop spoonfuls of strawberry jam on top and swirl lightly using a butter knife.
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Pour the remaining cake batter on top and swirl gently again if desired.
5. Bake
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Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing
Notes
This cake is a rich, eye-catching treat perfect for dessert tables and gifting. Thanks to its indulgent layers and delightful texture, it’s sure to be a favorite all year long. For best results, let the cake sit at room temperature for 20 minutes before serving—it brings out the flavors beautifully
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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