Strawberry Cheesecake Pound Cake Recipe

If you adore the dreamy combination of strawberries and cheesecake, this Strawberry Cheesecake Pound Cake will absolutely steal your heart. Imagine a moist, buttery pound cake kissed with luscious swirls of cream cheese and dotted with juicy, fresh strawberries in every slice. Balanced by a subtly tangy note from sour cream and topped with a simple glaze if the mood strikes, this cake is the kind of crowd-pleasing dessert that turns any gathering into a celebration. Whether it’s a summer picnic or a cozy tea time, this cake brings a touch of sunshine and a lot of smiles to your table.

this Recipe

Ingredients You’ll Need

Great cakes start with great ingredients, and the Strawberry Cheesecake Pound Cake keeps things delightfully straightforward. Each addition brings something special—richness, lift, color, or a burst of berry brightness—that makes this dessert unforgettable.

• Unsalted butter: Make sure it’s softened for that melt-in-your-mouth texture and unbeatable richness.
• Cream cheese: This is the magical component that adds cheesecake-like creaminess and slight tang throughout your pound cake.
• Granulated sugar: For sweetness and a beautifully golden crust that forms as the cake bakes.
• Large eggs: These give the cake its tender structure and add moisture.
• Vanilla extract: Infuses the cake with warm, aromatic flavor and rounds out the strawberry notes.
• All-purpose flour: Provides the sturdy, moist base you expect from a classic pound cake.
• Baking powder: A hint goes a long way to lighten the crumb so it’s never dense or heavy.
• Salt: Just enough to enhance all the sweet and tangy elements.
• Sour cream: Makes every bite incredibly soft and keeps the cake perfectly moist for days.
• Fresh strawberries (tossed with flour): Bursts of color and berry flavor in every slice; tossing with flour helps prevent them from sinking.
• For the glaze (optional): Whisk together powdered sugar, milk, and a touch of vanilla to create a simple, sweet drizzle—perfect for presentation and extra flavor.

How to Make Strawberry Cheesecake Pound Cake

Step 1: Prep Your Pan and Oven

Kicking things off right makes all the difference! Preheat your oven to 325°F (163°C) and take a moment to thoroughly grease and flour a 10-inch bundt pan. That extra care ensures your Strawberry Cheesecake Pound Cake releases beautifully every time with the delicate details of your bundt pan perfectly intact.

Step 2: Cream Together Butter and Cream Cheese

Grab a large mixing bowl and beat the softened butter and cream cheese together until the mixture is smooth, fluffy, and lighter in color. This initial blending stage is the secret to that signature rich and creamy crumb—don’t rush it!

Step 3: Add Sugar and Cream Until Light

Gradually stream in the granulated sugar, beating as you go, and keep whipping for about three to five minutes. You’ll notice the mixture gets almost cloud-like. This step helps aerate your batter and creates a tender cake that feels light, never stodgy.

Step 4: Incorporate Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each one. This ensures even distribution and a smooth, cohesive batter. Stir in the vanilla extract and savor that aroma swirling up from your bowl—your kitchen already smells divine!

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. You’re building the foundation for a cake that’s sturdy yet silky. This simple mix prevents clumping and helps the leavening agent work its magic.

Step 6: Mix Batter and Fold in Sour Cream

Start adding the dry ingredients to your wet mixture in batches, alternating with the sour cream. Begin and end with the flour. Mix gently and only until just combined—you want to keep that batter light and luxurious, not overworked.

Step 7: Fold in Strawberries

Gently fold in your chopped strawberries that you’ve tossed with a bit of flour. This little trick keeps them evenly dispersed, so every slice of your Strawberry Cheesecake Pound Cake looks as gorgeous as it tastes. The berries add pops of color and bursts of juicy sweetness throughout.

Step 8: Bake

Pour the batter into your prepared bundt pan and smooth the top. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Trust your nose—you’ll know when it’s nearly done!

Step 9: Cool and Glaze

Let the cake rest in its pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. If you’re going for extra flair, whisk together powdered sugar, milk, and vanilla for the glaze and drizzle it generously over your cooled cake. Watch it gleam!

How to Serve Strawberry Cheesecake Pound Cake

Garnishes

The Strawberry Cheesecake Pound Cake looks lovely all on its own, but a few finishing touches make it irresistible. Sprinkle on some powdered sugar, top with whipped cream, or crown each slice with a handful of freshly sliced strawberries for a truly showstopping presentation.

Side Dishes

For an elegant dessert course, try serving this cake with a scoop of vanilla bean ice cream, a light fruit salad, or a drizzle of berry coulis. The creamy, tangy, and fruity notes of the cake pair beautifully with a variety of accompaniments, making it supremely versatile.

Creative Ways to Present

Beyond the classic sliced bundt, you can turn thick wedges into shortcake-style desserts, layer cubes with sweetened cream and strawberries in parfait glasses, or lightly toast slices and serve with mascarpone for a fun brunch treat. The Strawberry Cheesecake Pound Cake is a canvas for your sweetest ideas!

Make Ahead and Storage

Storing Leftovers

This cake keeps its flavor and texture better than most, making leftovers a happy surprise. Store your Strawberry Cheesecake Pound Cake in an airtight container at room temperature for two to three days, or refrigerate for up to five days to lock in that tender crumb and berry brightness.

Freezing

If you’d like to stash some away for a rainy day, tightly wrap individual slices or the whole cake (unglazed for best results) in plastic wrap and then foil. Freeze for up to three months. Thaw overnight in the fridge for best taste and texture before serving.

Reheating

For that just-baked warmth, bring leftover cake to room temperature or give slices a quick 10–15 second zap in the microwave. If toasting, pop slices under the broiler briefly until golden and fragrant—perfect for breakfast or a cozy snack!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure to thaw and drain frozen strawberries thoroughly, then pat dry and toss with flour to prevent any excess moisture from seeping into the cake.

Do I have to use a bundt pan?

A bundt pan creates that striking shape, but if you don’t have one, you can use two standard loaf pans. Just adjust baking time and keep an eye on doneness after about 60 minutes.

What if I want to skip the glaze?

No problem—the Strawberry Cheesecake Pound Cake is plenty flavorful all on its own. The glaze adds extra sweetness and shine, but a dusting of powdered sugar or fresh berries works beautifully too.

Can I make this cake ahead of time?

Yes! In fact, the flavors deepen after a day. Bake it in advance, let it cool completely, and store tightly covered. Wait to add the glaze or garnishes until just before serving for best results.

Why toss strawberries with flour before adding them to the batter?

This handy trick helps them stay suspended throughout the cake instead of sinking to the bottom, ensuring that stunning look and flavorful fruit distribution in every bite.

Final Thoughts

The Strawberry Cheesecake Pound Cake is an instant classic—a little nostalgic, totally irresistible, and just begging to be shared. If you love the idea of sunshine and berries in every slice, give this recipe a try and let it steal the show at your next gathering. Happy baking!

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