If you adore classic pound cake but crave a decadent twist, the Strawberry Cheesecake Filling Pound Cake will sweep you off your feet. Imagine a buttery, golden loaf with a creamy cheesecake center and sweet, ruby-hued strawberry swirls in every slice! This irresistible treat brings together the best parts of dessert — rich, velvety cake, luscious cheesecake, and a burst of real strawberry flavor. Whether you’re treating yourself on a cozy weekend, impressing guests, or just need a reason to celebrate life’s little joys, this pound cake has you covered.

Strawberry Cheesecake Filling Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how such simple, familiar ingredients can create something this magical! Every component here plays a starring role in either the taste, texture, or even the stunning look of your Strawberry Cheesecake Filling Pound Cake. Gather these key players and prepare for bakery-level bliss at home.

All-purpose flour: Provides the perfect structure for a dense, tender crumb that holds up to the creamy filling.
Baking powder: Lifts the pound cake just enough for a soft, melt-in-your-mouth interior.
Salt: Even a pinch elevates the sweetness and balances rich flavors.
Unsalted butter (softened): Essential for that hallmark buttery pound cake taste and an irresistibly moist crumb.
Granulated sugar: Not just for sweetness, but for that classic golden crust.
Large eggs: They add richness and structure, ensuring the cake is sturdy yet tender.
Sour cream: Gives the loaf a tangy depth and keeps it beautifully moist.
Vanilla extract: Adds warmth and complexity to both the cake and filling.
Cream cheese (softened): The heart of the cheesecake layer — creamy, tangy, and utterly dreamy.
Powdered sugar: For a smooth, sweet cheesecake filling that bakes up perfectly.
Egg yolk: Enriches the cheesecake filling for a silky finish.
Strawberry preserves or jam: Gives those unmistakable fruity swirls and a bright pop of color in every bite.

How to Make Strawberry Cheesecake Filling Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and lining or greasing a 9×5-inch loaf pan. This simple first step ensures your cake lifts right out, saving those beautiful swirls and creamy filling for your plate rather than the pan. Set yourself up for success before mixing begins!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This blends the leavening evenly through your dry ingredients, setting a solid foundation for the perfect Strawberry Cheesecake Filling Pound Cake — fluffy enough to cradle the creamy layers, sturdy enough to slice cleanly every time.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until it’s ultra light and fluffy. You want to see the mixture pale and almost cloud-like — this step gives your cake that delicate, tender crumb everyone loves.

Step 4: Add Eggs, Sour Cream, and Vanilla

Beat the eggs in, one at a time, ensuring each is absorbed before adding the next. Then mix in the sour cream and vanilla until smooth. This combination brings unbeatable richness and that subtle tang, which contrasts so beautifully with the sweet strawberry swirl and creamy filling.

Step 5: Combine Wet and Dry Ingredients

Gently incorporate your flour mixture into the wet ingredients. Stir just until everything comes together. Overmixing can make your cake tough, so stop as soon as the last streak of flour disappears.

Step 6: Prepare the Cheesecake Filling

In a separate small bowl, beat the softened cream cheese, powdered sugar, egg yolk, and a dash of vanilla extract until silky and smooth. This luscious layer is what transforms your pound cake from delightful to divine.

Step 7: Layer and Swirl

Pour half of your pound cake batter into the prepared pan. Carefully spread the cheesecake filling over the top (don’t press too hard), then dot strawberry preserves across the cheesecake and swirl gently with a knife. Top with the remaining batter and smooth the surface. Those dreamy swirl patterns are worth every extra minute!

Step 8: Bake

Slide the loaf pan into the oven and bake for 55 to 65 minutes. Your house will smell absolutely incredible! You’ll know it’s ready when a toothpick inserted in the center comes out clean or with a few moist crumbs (but not raw batter).

Step 9: Cool and Slice

Cool the cake in the pan for about 15 minutes, then transfer it to a wire rack to finish cooling. The aroma will tempt you, but letting it cool completely ensures every slice holds together with picture-perfect swirls of cheesecake and strawberry.

How to Serve Strawberry Cheesecake Filling Pound Cake

Garnishes

To highlight the gorgeous layers, dust your Strawberry Cheesecake Filling Pound Cake with a little powdered sugar or add a handful of fresh strawberries alongside each slice. If you’re feeling extra fancy, a dollop of whipped cream or a mint sprig adds a bit of flair — the colors pop and the flavors sing together!

Side Dishes

A slice pairs perfectly with a hot cup of coffee or tea, making it ideal for a leisurely brunch or afternoon treat. You could also serve it with a tangy fruit salad or a scoop of creamy vanilla ice cream for a show-stopping dessert spread.

Creative Ways to Present

Turn ordinary slices into a plated masterpiece! Try cutting thick slabs and arranging them in a fan shape on a platter, or slice and stack layered with a bit of extra strawberry jam. For special occasions, you can even drizzle a little white chocolate or strawberry sauce on top. The possibilities are nearly endless for showing off your Strawberry Cheesecake Filling Pound Cake!

Make Ahead and Storage

Storing Leftovers

This cake stores beautifully. Simply wrap leftover slices airtight or place them in a covered container, then pop them into the fridge. The flavors deepen overnight, so it might actually taste even better the next day!

Freezing

If you want to savor slices over time, you can definitely freeze this pound cake. Wrap individual slices, or the whole loaf, tightly in plastic wrap and foil to preserve freshness. Thaw in the refrigerator overnight before serving for best texture and flavor.

Reheating

For that fresh-baked warmth, gently reheat slices in the microwave for about 10–15 seconds. If you prefer, you can also bring the cake to room temperature before serving, which allows both the cheesecake and strawberry swirl to shine.

FAQs

Can I use homemade strawberry jam instead of store-bought preserves?

Absolutely! Using homemade jam gives a bright, fresh flavor and really makes your Strawberry Cheesecake Filling Pound Cake unique. Just be sure it’s thick, not runny, for the best swirl effect.

What if I don’t have sour cream?

If you’re out of sour cream, full-fat Greek yogurt is a great substitute. It brings a similar tang and creaminess to your pound cake batter.

How do I prevent my cheesecake filling from sinking?

Spread the filling gently and evenly over the first layer of batter without pushing down. This keeps the distinctive cheesecake stripe in the center, rather than pooling at the bottom of your cake.

Can I double this recipe for a crowd?

You sure can! Simply double every ingredient, and bake in two separate loaf pans. Keep an eye on the baking time; you may need to add a few extra minutes depending on your oven.

How long does Strawberry Cheesecake Filling Pound Cake last?

Your cake will stay fresh and delicious for up to 5 days in the refrigerator, or up to 2 months in the freezer when wrapped well. Just remember to store it airtight for maximum flavor and moistness.

Final Thoughts

This Strawberry Cheesecake Filling Pound Cake is the ultimate treat when you want something truly special. With its indulgent layers, sweet strawberry swirls, and tender crumb, it’s bound to become a favorite at your table. Give it a try — I promise, every slice will be met with smiles!

Strawberry Cheesecake Filling Pound Cake Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of a moist pound cake filled with a luscious cheesecake layer and a sweet strawberry swirl. This Strawberry Cheesecake Filling Pound Cake is a perfect treat for any occasion, combining the richness of cheesecake with the freshness of strawberries.

Ingredients

Scale

For the Pound Cake:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
3 large eggs
1/3 cup sour cream
1 teaspoon vanilla extract

For the Cheesecake Filling:

6 oz cream cheese (softened)
1/4 cup powdered sugar
1 egg yolk
1/2 teaspoon vanilla extract

For the Strawberry Swirl:

1/2 cup strawberry preserves or jam

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Prepare the Pound Cake Batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs, sour cream, and vanilla. Gradually mix in dry ingredients.
Make the Cheesecake Filling: Beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth.
Assemble the Cake: Layer pound cake batter, cheesecake filling, and strawberry preserves. Swirl gently with a knife. Top with remaining batter.
Bake: Bake for 55–65 minutes until a toothpick comes out clean.
Cool and Serve: Cool in the pan, then transfer to a wire rack to cool completely before slicing.

Notes

For a fresh twist, use a strawberry compote instead of jam.
This cake tastes best the next day after flavors meld. Store covered in the refrigerator and bring to room temperature before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American