Strawberry Cheesecake Pound Cake
There is a distinct, nostalgic charm in a pound cake cooling on a wire rack, but adding a cheesecake swirl transforms this kitchen classic into something truly spectacular. This Strawberry Cheesecake Pound Cake is the perfect marriage of a dense, buttery crumb and a tangy, silken cream cheese core that keeps every slice incredibly moist.
This recipe is a favorite for those who love the vibrant, sunny flavor of fresh fruit paired with the richness of a traditional bake. It captures the essence of a summer afternoon, offering a beautiful marbled appearance that makes it look like it came straight from a high-end bakery window.
This recipe matters because it offers a sophisticated “two-in-one” dessert experience without the fuss of a water bath. It saves time by utilizing a single bundt or loaf pan to deliver both cake and cheesecake in every bite, providing a reliable, crowd-pleasing centerpiece for brunches, birthdays, or quiet weekend teas.
Ingredients
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3 cups All-purpose flour
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1/2 teaspoon Baking powder
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1/2 teaspoon Salt
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1 cup Unsalted butter (Softened)
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2 cups Granulated sugar
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4 large Eggs (Room temperature)
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1 teaspoon Pure vanilla extract
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1/2 cup Sour cream (Or Greek yogurt)
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1 1/2 cups Fresh strawberries (Finely diced)
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8 oz Cream cheese (Softened, for the filling)
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1/4 cup Granulated sugar (For the filling)
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1 large Egg (For the filling)
Instructions
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Preheat your oven to 325°F and generously grease and flour a 10-cup bundt pan or two large loaf pans.
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In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
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In a large mixing bowl, cream the softened butter and 2 cups of sugar together until light and fluffy (about 3–5 minutes).
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Add the 4 eggs one at a time, beating well after each addition, then stir in the vanilla and sour cream.
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Gradually add the dry ingredients to the wet mixture, stirring just until combined to keep the cake tender.
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Gently fold the finely diced strawberries into the batter until they are evenly distributed.
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In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, and 1 egg until smooth and creamy.
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Pour two-thirds of the strawberry cake batter into the prepared pan, creating a well in the center with a spoon.
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Spoon the cream cheese mixture into the well, then top with the remaining cake batter, smoothing it to the edges.
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Bake for 65 to 75 minutes, or until a skewer inserted into the cake (avoiding the cream cheese center) comes out clean.
Why This Recipe Works
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The sour cream in the batter provides a subtle acidity that reacts with the leavening agents to create a tight, velvety crumb that won’t crumble when sliced.
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Placing the cheesecake filling in a “well” of batter allows it to steam-bake inside the cake, keeping the cream cheese silky and preventing it from drying out.
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Dicing the strawberries finely ensures they stay suspended in the thick batter rather than sinking to the bottom of the pan during the long bake.
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Using room temperature eggs and butter is the secret to a perfect emulsion, resulting in a cake that rises evenly and has a superior, melt-in-your-mouth texture.
Tips for Best Results
Don’t overmix. Once you add the flour, mix only until the white streaks disappear. Overmixing develops gluten, which can make a pound cake tough and rubbery instead of soft and dense.
Coat the berries. If your strawberries are particularly juicy, toss the diced pieces in a tablespoon of flour before folding them in. This helps them “grip” the batter and stay perfectly placed.
Cool slowly. Let the cake sit in the pan for at least 20 minutes before inverting it. Because of the heavy cream cheese center, the structure needs time to firm up so the cake doesn’t split apart.
Variations & Substitutions
For a “Lemon Berry” twist, add two tablespoons of fresh lemon zest to the batter and a teaspoon of lemon juice to the cream cheese filling.
If you prefer a “Chocolate-Dipped” style, drizzle the cooled cake with a simple ganache made of melted semi-sweet chocolate and a splash of heavy cream.
To make this “Berry-Blast” version, substitute half of the strawberries with fresh raspberries or blueberries for a multi-colored, tart flavor profile.
Frequently Asked Questions
How should I store this cake?
Because of the cream cheese filling and fresh fruit, this cake should be stored in an airtight container in the refrigerator. It stays delicious and moist for up to five days.
Can I use frozen strawberries?
Yes, but do not thaw them first. Thawing makes them too mushy and will turn your batter purple. Use them straight from the freezer and add 5 minutes to the baking time.
Why did my cake stick to the pan?
Bundt pans can be tricky. Use a high-quality non-stick spray or the traditional “butter and flour” method, ensuring you get into every nook and cranny of the design.
Can I make this in a regular cake pan?
This batter is quite thick and designed for deep pans. If using rounds, you would need to adjust the baking time significantly (usually 25–30 minutes) and the layering would be thinner.
There is a simple, sweet joy in a dessert that combines the best of two worlds. Strawberry Cheesecake Pound Cake is a reminder that some of the most legendary treats are born from the marriage of classic techniques and fresh, vibrant ingredients. We hope this creamy, berry-filled loaf becomes a centerpiece for your next special gathering.
