Strawberry Cheesecake Pound Cake Recipe – Moist, Rich & Creamy Dessert

Step 1: Prepare the Cheesecake Filling

In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, and mix until fully combined. Set aside.

Step 2: Make the Pound Cake Batter

In a large mixing bowl, cream the butter and sugar together for 4-5 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Stir in vanilla and almond extracts. Gently fold in the diced strawberries.

Step 3: Layer the Batter and Cheesecake

Grease and flour a 10-inch bundt pan or loaf pan. Pour half of the pound cake batter into the pan. Spread the cheesecake filling evenly over the batter. Top with the remaining pound cake batter and gently swirl with a butter knife for a marbled effect.

Step 4: Bake

Preheat the oven to 325°F (165°C). Bake for 75 to 85 minutes or until a toothpick inserted in the cake part comes out clean. If the top starts browning too quickly, cover it loosely with foil halfway through. Let it cool in the pan for 20 minutes, then remove and transfer to a wire rack to cool completely.

Step 5: Add the Strawberry Glaze (Optional)

Mix the powdered sugar and pureed strawberries until smooth and drizzle over the cooled cake for a sweet, fruity finish.