If ever there were a dessert that sings “spring gatherings” and delights both kids and adults, the Strawberry Cheesecake Pound Cake is it. This showstopper combines the velvety richness of cream cheese pound cake with ribbons of sweet strawberry, both fresh and in preserve form. Each slice boasts a gorgeous swirl, a moist crumb, and a flavor that walks the delicious line between cheesecake and fruit-filled cake. Whether you’re making it for a birthday, potluck, or just because strawberries are calling your name, this irresistible cake is so much more than the sum of its parts.

Strawberry Cheesecake Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to create a Strawberry Cheesecake Pound Cake, but each ingredient shines and serves a purpose. From butter for decadence to fresh strawberries for that vibrant pop, every item helps deliver the perfect taste, texture, or color. Here’s what you’ll want to gather:

Unsalted butter (softened): Gives the pound cake its signature moistness and rich flavor.
Cream cheese (softened): Adds tangy creaminess and creates a luscious, tender crumb worthy of any cheesecake fan.
Granulated sugar: Provides sweetness while contributing to a delicately crisp cake exterior.
Large eggs: Essential for binding and creating structure so your cake is sliceable, not crumbly.
Vanilla extract: A splash of warmth that rounds out the cake’s rich flavors.
All-purpose flour: The foundation that supports the fruit and cheesecake-like texture.
Baking powder: Ensures a slight lift for a pound cake that’s dense but never heavy.
Salt: Brightens up every flavor, balancing sweetness and tang.
Diced fresh strawberries (patted dry): Bursts of juicy berry flavor nestled throughout the cake—make sure they’re dry to avoid sogginess.
Strawberry preserves or jam: Swirled for added sweetness and bold strawberry essence in every bite.
Powdered sugar (for glaze): Makes an optional drizzle that adds a touch of elegance and extra sweetness.
Milk or lemon juice (for glaze): Thin the glaze to your ideal consistency and add a gentle zing.
Vanilla extract (for glaze): Ties together all the sweet, berry, and creamy notes.

How to Make Strawberry Cheesecake Pound Cake

Step 1: Prepare the Pan and Ingredients

Begin with a little cake insurance: Preheat your oven to 325°F (163°C), then thoroughly grease and flour a 10-inch Bundt or tube pan. Room temperature butter and cream cheese make creaming easier, giving that luscious, air-infused batter we’re after. Pat your diced strawberries dry and set out everything in advance so making your Strawberry Cheesecake Pound Cake is pure joy.

Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, whip together the softened butter, cream cheese, and granulated sugar for about 3 to 5 minutes. You’re looking for a pale, fluffy meringue-like mixture—it’s the secret to a cake that’s both light and rich. Don’t rush this step; patience here means a velvety finished crumb!

Step 3: Incorporate the Eggs and Vanilla

Add the eggs one at a time, beating until each is just combined before adding the next. This method gives a perfectly unified batter. Once your eggs are in, pour in the vanilla extract and give it all a gentle mix—your kitchen probably already smells like heaven.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until you see no streaks of flour left. Over-mixing can make your cake tough, so treat this step with a gentle hand!

Step 5: Add Strawberries

Delicately fold in your diced, dried strawberries. You want those beautiful berry gems to dot the cake evenly and avoid any soggy pockets. This is where every bite of pound cake will become a burst of summery sweet flavor.

Step 6: Layer and Swirl the Batter

Spoon half the batter into your prepared pan and level it out as best you can. Warm your strawberry preserves just until pourable, then drizzle them generously over the batter. Use a skewer or knife to gently swirl the preserves into the batter. Layer on the remaining pound cake batter and smooth the top.

Step 7: Bake the Strawberry Cheesecake Pound Cake

Slide your pan into the oven and bake for 1 hour and 15 minutes to 1 hour and 25 minutes, checking at the one-hour mark. The cake is done when a toothpick inserted into the center comes out clean, with just a crumb or two attached. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Step 8: Glaze and Finish

For that final flourish, whisk together powdered sugar, milk or lemon juice, and vanilla extract until smooth. Drizzle the glaze over the cooled cake, letting some cascade down the sides. The result is a bakery-style finish that looks as dreamy as it tastes.

How to Serve Strawberry Cheesecake Pound Cake

Garnishes

A simple dusting of powdered sugar, extra fresh strawberries, or a few raspberries all look gorgeous on top. For extra pizzazz, a sprig of mint or some edible flowers adds a pop of color that pairs beautifully with the berry swirl. And don’t hesitate to let that glaze pool a little on the plate—it’s all part of the homemade charm.

Side Dishes

While this luscious cake easily shines solo, it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For coffee lovers, serve alongside a chilled espresso or iced latte for a true dessert experience. Even a simple fruit salad can contrast nicely with the richness of your Strawberry Cheesecake Pound Cake.

Creative Ways to Present

For parties, try slicing the cake thinly and arranging on a platter with alternating berries between each slice. You can even cut the cake into cubes and layer into parfait glasses with whipped cream and more fresh strawberries for a trifle-inspired presentation. For extra wow-factor, use mini Bundt pans for individual servings—perfect for baby showers or brunch!

Make Ahead and Storage

Storing Leftovers

Tightly wrap any leftover Strawberry Cheesecake Pound Cake in plastic wrap or store in an airtight container at room temperature for up to two days. For longer freshness, keep it in the fridge—it stays delicious and moist, thanks to the cream cheese.

Freezing

This cake is ideal for freezing! Once fully cooled, wrap slices or the entire cake (without glaze) in a double layer of plastic wrap and a layer of foil. Freeze for up to three months. Thaw in the fridge overnight, then bring to room temperature before serving, adding glaze after it’s thawed if you wish.

Reheating

Pound cake is wonderful at room temperature, but if you’d like to serve it warm, pop an individual slice in the microwave for about 10–15 seconds. This refreshes the texture and makes it extra inviting—especially with a bit of ice cream or a cup of coffee!

FAQs

Can I use frozen strawberries instead of fresh?

You can use frozen strawberries in this recipe, but be sure to thaw and pat them very dry before folding into the batter. Excess moisture from frozen berries can make the cake soggy.

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

Thoroughly grease every nook and cranny of your Bundt pan with butter or nonstick spray, then dust with flour. For extra nonstick insurance, try using a pastry brush to get into every crevice.

Can I make Strawberry Cheesecake Pound Cake in advance?

Absolutely! This cake stays moist and flavorful for several days, making it perfect for prepping ahead of an event. Simply store tightly covered, and glaze the day you plan to serve.

What if I don’t have strawberry preserves?

You can substitute with raspberry or apricot preserves for a fun flavor twist. Or skip the swirl and toss a little extra chopped fruit into the batter instead.

Why is it important to dry the strawberries?

Wet strawberries can create pockets of moisture, making parts of the cake dense or soggy. Patting them dry ensures your Strawberry Cheesecake Pound Cake bakes up with perfect texture and crumb.

Final Thoughts

If you’re searching for a dessert that’s as stunning to serve as it is fun to make, this Strawberry Cheesecake Pound Cake checks every box. Its blend of creamy, sweet, and fruity flavors will have everyone asking for seconds. Give this recipe a try and let it become a joyful centerpiece for your next celebration.

Strawberry Cheesecake Pound Cake Recipe

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4.8 from 4 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of strawberries, cream cheese, and pound cake with this luscious Strawberry Cheesecake Pound Cake. A perfect treat for any occasion!

Ingredients

Scale

Cake:

1 1/2 cups unsalted butter (softened)
1 package (8 oz) cream cheese (softened)
3 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup diced fresh strawberries (patted dry)

Optional Glaze:

1 cup powdered sugar
2–3 tablespoons milk or lemon juice
1/4 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C) and prepare a 10-inch Bundt pan or tube pan.
Mix wet ingredients: Cream butter, cream cheese, and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
Combine dry ingredients: Whisk flour, baking powder, and salt; gradually add to wet mix. Fold in strawberries.
Layer batter: Spoon half the batter into pan, swirl warmed preserves, top with remaining batter.
Bake: Bake for 1 hour and 15 minutes to 1 hour and 25 minutes until a toothpick comes out clean. Cool before glazing.
Glaze: Whisk powdered sugar, milk or lemon juice, and vanilla; drizzle over cake.