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
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
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
