Strawberry Cheesecake Filling Pound Cake Recipe

If you’ve been searching for a dessert that balances rich, creamy decadence with the bright pop of fresh fruit, the Strawberry Cheesecake Filling Pound Cake is your new go-to showstopper. Imagine a buttery pound cake layered with tangy, sweet cheesecake and jewelled with ripe strawberries in every bite – this treat delivers all that and more! Each slice is a celebration of luscious textures and flavors, and the aroma from your oven will have the whole house humming with anticipation. Whether you’re baking for a special brunch, a picnic, or simply indulging with your afternoon coffee, this cake will quickly become a cherished favorite.

this Recipe

Ingredients You’ll Need

This recipe uses simple, familiar ingredients that work magic together, creating a harmony of flavors and textures. From velvety cream cheese to fresh strawberries, each component is chosen to ensure your Strawberry Cheesecake Filling Pound Cake is tender, flavorful, and beautifully moist.

• All-purpose flour: Provides structure to the cake, resulting in a perfect crumb.
• Baking powder: Gives the pound cake its lift and softness.
• Salt: Enhances all the sweet notes and balances flavors.
• Unsalted butter (softened): Infuses the cake with rich, classic flavor and ensures a tender texture.
• Granulated sugar: Adds sweetness while helping to cream the butter into a light, airy base.
• Large eggs: Bind all the ingredients and give the cake its moist density.
• Sour cream: Guarantees extra softness and a subtle tang, keeping the cake unbelievably tender.
• Milk: Adds moisture for a soft, smooth batter and gentle crumb.
• Vanilla extract: Lends warmth and depth, rounding out the flavors.
• Cream cheese (softened): The star of the filling, offering that unmistakable cheesecake richness.
• Powdered sugar: Sweetens the cream cheese for a luscious, creamy layer.
• Fresh strawberries (finely chopped): Bursts of fruity flavor and color in every bite.
• All-purpose flour (for strawberry coating): Prevents strawberries from sinking and keeps them beautifully suspended.

How to Make Strawberry Cheesecake Filling Pound Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). For effortless release and a perfectly shaped loaf, grease and flour a 9×5-inch loaf pan or line it neatly with parchment paper. Proper pan prep means your beautiful Strawberry Cheesecake Filling Pound Cake won’t stick and will slice up beautifully.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking powder, and salt. Sifting or whisking helps evenly distribute the leavening and salt, setting the foundation for that velvety cake crumb.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until it’s light, pale, and fluffy – this step incorporates air and gives your pound cake its classic texture. Take your time here; it makes a world of difference!

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then stir in your sour cream, milk, and vanilla extract, blending until silky smooth. You’ll notice the batter becomes even creamier and ready for the dry ingredients.

Step 5: Combine Wet and Dry Ingredients

Gently fold the flour mixture into the wet ingredients, taking care not to over-mix. The goal is a luscious, thick batter — just combined, so your Strawberry Cheesecake Filling Pound Cake stays tender and light.

Step 6: Prepare Strawberries and Cheesecake Filling

In a small bowl, toss the finely chopped strawberries with 1 tablespoon of flour; this simple trick keeps the berries from sinking and staining the cake. In a separate bowl, beat the softened cream cheese with powdered sugar until creamy and smooth. These two elements will create that iconic swirl of cheesecake and bursts of fresh berry flavor.

Step 7: Assemble the Cake Layers

Pour half of your cake batter into the prepared loaf pan, spreading it evenly. Carefully spoon the luscious cheesecake mixture over the batter, then sprinkle the flour-coated strawberries on top of the cream cheese layer. Finally, cover everything with the remaining cake batter, smoothing the top with a spatula for an even bake. Optionally, you can swirl the cheesecake and strawberry layer gently with a knife for a marbled look.

Step 8: Bake and Cool

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). Let your masterpiece cool in the pan for about 15 minutes, then carefully transfer to a wire rack to cool completely. This patience pays off with perfect slices and the best flavor!

How to Serve Strawberry Cheesecake Filling Pound Cake

Garnishes

Elevate each slice by dusting with powdered sugar, adding a dollop of whipped cream, or fanning a few extra fresh strawberries on the side. These simple garnishes make your Strawberry Cheesecake Filling Pound Cake look bakery-worthy and add even more festive flair.

Side Dishes

Pair this cake with freshly brewed coffee for brunch or serve alongside a scoop of vanilla ice cream for a decadent dessert. For a lighter pairing, a fruit salad with blueberries, raspberries, and extra strawberries will brighten your plate and add a refreshing note.

Creative Ways to Present

Serve the Strawberry Cheesecake Filling Pound Cake sliced thick as an after-dinner treat, or cut into cubes for a stunning dessert trifle. Small, elegant slices make a beautiful centerpiece at showers, parties, or afternoon tea. You can even toast day-old slices and spread with a hint of clotted cream for a delightful breakfast twist!

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Cheesecake Filling Pound Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it moist and fresh. The flavors often deepen beautifully after a night in the fridge!

Freezing

To freeze, wrap the completely cooled cake (whole or sliced) tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep its wonderful texture and taste for up to 2 months – just thaw overnight in the fridge before serving.

Reheating

Enjoy your Strawberry Cheesecake Filling Pound Cake at room temperature or gently warm individual slices in the microwave for 10-15 seconds. This brings back the cake’s rich, comforting softness without drying it out.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw them completely and blot away any excess moisture before chopping and tossing them with flour. This helps prevent the batter from becoming too wet and ensures even distribution.

What type Dessert

Full-fat, brick-style cream cheese yields the richest and creamiest cheesecake layer. Avoid using whipped or spreadable cream cheese, as they can be too soft and may affect the structure of the filling.

Can I make this cake gluten-free?

Absolutely! Simply swap out the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Check that your baking powder and all other ingredients are gluten-free, and proceed as directed for a perfect gluten-free Strawberry Cheesecake Filling Pound Cake.

How do I prevent my cake from sticking to the pan?

Generously grease and flour your loaf pan, or line it with parchment paper for foolproof removal. Make sure to cool the cake for 15 minutes in the pan before transferring to a wire rack—this small step makes a big difference!

Can I double the recipe?

Yes, you can double all the ingredients and bake in two loaf pans or a 9×13-inch pan for a party-sized version. Just be sure to adjust bake times and check for doneness with a toothpick as needed.

Final Thoughts

Give yourself the treat of baking this Strawberry Cheesecake Filling Pound Cake—you truly won’t regret it! The combination of moist pound cake, creamy cheesecake, and juicy strawberries is pure joy in every bite. Whether you share it or savor it all yourself, each slice is a sweet reminder of how special homemade treats can be.

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