Delicious Strawberry Cheesecake Pound Cake Recipe
Strawberry Cheesecake Pound Cake is a delightful fusion of buttery pound cake, creamy cheesecake filling, and bursts of fresh strawberries. This dessert is perfect for brunches, holidays, or any special gathering. The dense yet tender pound cake, swirled with a rich cheesecake layer and topped with a luscious strawberry glaze, will leave everyone asking for seconds. It’s as beautiful as it is delicious!
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10-12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree (fresh or store-bought)
- Fresh strawberries, for garnish
Instructions
1️⃣ Prepare the pound cake batter:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
2️⃣ Combine dry and wet ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
3️⃣ Make the cheesecake filling:
In another bowl, beat cream cheese and sugar until smooth. Mix in the egg and vanilla extract until well combined.
4️⃣ Assemble the cake:
Pour half of the pound cake batter into the prepared bundt pan. Spoon the cheesecake filling evenly over the batter, avoiding the edges. Top with the remaining pound cake batter, spreading evenly.
5️⃣ Bake the cake:
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
6️⃣ Make the strawberry glaze:
In a small bowl, whisk together powdered sugar and strawberry puree until smooth. Adjust consistency with additional puree or powdered sugar as needed.
7️⃣ Decorate and serve:
Drizzle the glaze over the cooled cake and garnish with fresh strawberries. Slice and enjoy!
Notes
- For a more intense strawberry flavor, fold chopped fresh strawberries into the pound cake batter.
- Ensure the cake is completely cool before adding the glaze to prevent it from melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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