Preparation 👩🍳
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.
Variation 🌈
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Berry Blend Pound Cake: Mix strawberries with blueberries or raspberries for a colorful and tart variation.
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Chocolate Chip Cheesecake Swirl: Add mini chocolate chips to the cheesecake filling for a chocolaty touch.
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Lemon Strawberry Pound Cake: Add 2 tbsp lemon zest and 1 tbsp lemon juice for a zesty twist.
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Gluten-Free Option: Use a 1:1 gluten-free baking flour to substitute the all-purpose flour.
Cooking Note 📝
Make sure strawberries are fully dried before folding them into the batter to avoid excess moisture. Also, don’t over-swirl the cheesecake layer to preserve that beautiful marbled look.
Serving Suggestions 🍽
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Serve slices slightly chilled with a dollop of whipped cream.
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Pair with a scoop of vanilla ice cream or strawberry sorbet 🍦.
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Garnish with fresh sliced strawberries and mint leaves for an elegant presentation 🌿.
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Perfect as a brunch item with coffee or a sweet end to a dinner party ☕.
Tips ✔️
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Use room temperature ingredients to ensure even mixing and texture.
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Grease the pan thoroughly to prevent sticking — use butter and flour or baking spray.
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Don’t overmix the batter; mix until just combined to avoid a dense cake.
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Store leftovers in the refrigerator for up to 5 days. Freeze slices for up to 2 months ❄️.
⏱ Prep Time:
20 minutes
🔥 Cooking Time:
75–85 minutes
⏳ Total Time:
1 hour 45 minutes (approx.)
🍽 Nutritional Information (Per Slice – approx. 12 servings):
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Calories: 460
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Protein: 6g
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Sodium: 210mg
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Fat: 26g
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Carbohydrates: 50g
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Sugars: 34g
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Fiber: 1g
FAQs ❓
Q1: Can I use frozen strawberries?
A: Yes, but thaw and pat them dry thoroughly to prevent soggy batter.
Q2: Can I make this ahead of time?
A: Absolutely! This cake tastes even better the next day after the flavors meld.
Q3: Can I skip the cheesecake layer?
A: You can, but it adds creaminess and a unique flavor. If skipped, adjust the baking time slightly.
Q4: How do I store it?
A: Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Q5: What kind of pan works best?
A: A 10-inch bundt pan works beautifully, but you can use two loaf pans for a different presentation.
Conclusion 🎯
The Strawberry Cheesecake Pound Cake is more than just a dessert — it’s a delightful harmony of texture and flavor 💕. The velvety richness of cheesecake swirls through a dense, buttery pound cake, perfectly complemented by pockets of sweet strawberries 🍓. Whether you’re baking for a celebration or treating yourself on a Sunday afternoon, this cake is sure to impress and satisfy 🥳.
