Strawberry Cheesecake Filling Pound Cake Recipe

If there’s one dessert that’s simply impossible to resist, it’s the Strawberry Cheesecake Filling Pound Cake. Imagine the dense richness of a classic pound cake, lush swirls of velvety cheesecake, and bright pockets of strawberry in every slice. This showstopper combines the best qualities of three beloved treats, and every bite promises a symphony of textures and flavors — buttery cake, creamy filling, and juicy fruit all mingling in harmony. Whether you’re serving it for Sunday brunch or a backyard party, this Strawberry Cheesecake Filling Pound Cake will steal the show and leave everyone asking for seconds.

Strawberry Cheesecake Filling Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Strawberry Cheesecake Filling Pound Cake a standout are the simple, quality ingredients that work together to create a truly decadent treat. Each ingredient in this recipe plays a crucial role, from adding flavor to enhancing moisture, so don’t skip or swap unless absolutely necessary!

  • Unsalted butter (1 cup, softened): Brings a rich, creamy base and ensures the pound cake’s famously tender crumb.
  • Granulated sugar (1 1/2 cups): Adds sweetness and helps create that gorgeous, golden crust.
  • Large eggs (4): Bind the batter and make the texture irresistibly soft and springy.
  • Vanilla extract (2 teaspoons): Delivers depth and warmth, highlighting the fruit and cream flavors.
  • All-purpose flour (2 cups): Gives structure to the cake while keeping it supple and light.
  • Baking powder (1 teaspoon): Ensures your pound cake rises just enough without getting too airy.
  • Salt (1/2 teaspoon): Balances sweetness and intensifies every flavor.
  • Sour cream (1/2 cup): Adds moisture and a faint tang, helping the cake stay rich yet balanced.
  • Cream cheese (1/2 cup, softened): Creates the luscious cheesecake ribbon that runs through the middle.
  • Powdered sugar (1/3 cup for filling, 1/2 cup for glaze): Sweetens the creamy layer and brings the perfect finish to the glaze.
  • Strawberry jam (1/2 cup): Packs that punch of fruity, sun-kissed strawberry flavor.
  • Fresh strawberries (1/2 cup, diced): Lend bursts of color and juicy freshness.
  • Milk (1 tablespoon, for glaze): Helps create a smooth, pourable consistency to drizzle beautifully over the top.

How to Make Strawberry Cheesecake Filling Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Give your 9×5-inch loaf pan some love: either grease and flour it generously, or line it with parchment paper. This extra step ensures your Strawberry Cheesecake Filling Pound Cake releases easily and slices up without sticking.

Step 2: Cream the Butter and Sugar

Grab a large mixing bowl and use a hand mixer or stand mixer to cream together your softened unsalted butter and granulated sugar. Keep mixing until the blend is light, fluffy, and a little dreamy — this is the secret to that outrageously tender pound cake crumb.

Step 3: Add Eggs and Vanilla

One at a time, crack in the eggs and beat well after each addition. This careful pace ensures the batter stays light and smooth. Stir in the vanilla extract for that warm, aromatic foundation every great pound cake deserves.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing them separately first helps prevent any sad little clumps in your cake and keeps everything evenly distributed.

Step 5: Bring It Together with Wet and Dry

Now, add the dry ingredients to the wet ingredients in batches, alternating with the sour cream. Start and end with the flour mixture. Mix just until you don’t see streaks — over-beating can make your pound cake tough, so go gently.

Step 6: Create the Cheesecake Filling

In a small bowl, beat together the softened cream cheese and 1/3 cup powdered sugar until smooth, creamy, and totally lump-free. This decadent filling gives your Strawberry Cheesecake Filling Pound Cake its signature swirl.

Step 7: Layer and Swirl

Pour half of the pound cake batter into your prepared pan. Gently spread the cream cheese filling on top, then dollop and swirl in the strawberry jam. Sprinkle the diced fresh strawberries evenly for juicy pops of color and flavor. Add the rest of the batter and smooth out the top.

Step 8: Bake to Perfection

Bake for 55 to 65 minutes, or until a toothpick poked into the center comes out mostly clean (a few moist crumbs are perfect). Let the pound cake cool completely in the pan before transferring to a rack, which makes slicing a breeze and prevents crumbling.

Step 9: Glaze and Serve

Mix the remaining 1/2 cup powdered sugar with 1 tablespoon milk to form a silky glaze. Drizzle it over the cooled Strawberry Cheesecake Filling Pound Cake for an irresistible finish that shimmers on every slice.

How to Serve Strawberry Cheesecake Filling Pound Cake

Strawberry Cheesecake Filling Pound Cake Recipe - Recipe Image

Garnishes

When it comes to dressing up your Strawberry Cheesecake Filling Pound Cake, a few thoughtful garnishes take it from “delicious” to “absolutely stunning.” Try a scatter of extra diced strawberries or a handful of sliced berries for a fresh pop of color. If you’re feeling fancy, a sprinkle of lemon zest or a few mint leaves really brings out the fruit flavors and adds a pretty contrast.

Side Dishes

While this pound cake can easily steal the show on its own, it pairs beautifully with a scoop of vanilla ice cream or a dollop of softly whipped cream. For something even more indulgent, serve slices with a spoonful of additional strawberry jam or a sprinkle of toasted almonds — a crisp, salty contrast works magic here.

Creative Ways to Present

If you’re entertaining, consider cutting your Strawberry Cheesecake Filling Pound Cake into thick cubes and serving them as part of a dessert platter with berries and dark chocolate. Or, turn leftovers into an over-the-top trifle layered with extra cream and strawberries. The familiar flavors make it adaptable to any occasion, from casual weekday treats to the centerpiece of your next brunch spread.

Make Ahead and Storage

Storing Leftovers

Once your Strawberry Cheesecake Filling Pound Cake has cooled completely, wrap leftovers tightly in plastic wrap or seal in an airtight container. It’ll stay wonderfully moist at room temperature for about two days, or refrigerate for up to five days for maximum freshness.

Freezing

This pound cake freezes like a dream! Simply slice or leave whole, wrap snugly in several layers of plastic wrap, and pop into a zip-top freezer bag. Thaw overnight in the refrigerator or at room temperature before glazing and serving. It’s an excellent make-ahead option for unexpected guests or future cravings.

Reheating

If you like your cake a touch warm (and who can blame you?), place slices on a microwave-safe plate and heat for just 10 to 15 seconds. The edges become a tad softer, and the cream cheese filling turns creamy again. Just hold off on glazing until you’re ready to eat for the prettiest finish.

FAQs

Can I use frozen strawberries instead of fresh?

You definitely can! To avoid excess moisture, thaw the frozen strawberries completely and blot them dry before dicing and using in the recipe.

Can I make this in a bundt pan?

Yes, though the swirling effect may not be as pronounced and you’ll need to adjust the baking time. Check for doneness starting around the 50-minute mark but expect it could need up to 70 minutes depending on your pan and oven.

What’s the best way to slice the cake cleanly?

For flawless slices, let the Strawberry Cheesecake Filling Pound Cake cool thoroughly before cutting. Use a sharp, non-serrated knife and wipe it clean between slices to keep the layers sharp and gorgeous.

Can I prep anything ahead for easier baking?

Absolutely! Measure and set out all your room-temperature ingredients the night before, and mix the cheesecake filling ahead of time if you like. Just keep it covered in the fridge until you’re ready to assemble the cake.

Is it possible to make this gluten-free?

Yes, simply substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The texture might be slightly different, but the flavor will still sing.

Final Thoughts

This Strawberry Cheesecake Filling Pound Cake is the kind of centerpiece dessert that makes memories around your table. It’s surprisingly easy to bake but looks and tastes like you spent all day in the kitchen. So gather your berries, cream cheese, and a little bit of love — you’re about to discover a new favorite worth sharing again and again!

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Strawberry Cheesecake Filling Pound Cake Recipe

Strawberry Cheesecake Filling Pound Cake Recipe


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4.9 from 7 reviews

  • Author: admin
  • Total Time: 1 hour 20 minutes
  • Yield: 10 slices 1x
  • Diet: Vegetarian

Description

Indulge in the delightful combination of rich pound cake with a luscious strawberry cheesecake filling in this scrumptious dessert recipe.


Ingredients

Scale

Pound Cake:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream

Cheesecake Filling:

  • 1/2 cup cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 cup strawberry jam
  • 1/2 cup diced fresh strawberries

Glaze:

  • 1 tablespoon milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F and grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix Butter and Sugar: Cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Combine Dry and Wet Ingredients: Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing just until combined.
  4. Prepare Cheesecake Filling: Beat the softened cream cheese and powdered sugar until smooth.
  5. Assemble and Bake: Pour half of the pound cake batter into the prepared pan. Spread the cream cheese mixture over the batter, then swirl in the strawberry jam and sprinkle the diced strawberries. Top with the remaining batter and bake for 55 to 65 minutes.
  6. Glaze and Serve: Allow the cake to cool, then drizzle with a milk and powdered sugar glaze before slicing.

Notes

  • For best results, use room-temperature ingredients.
  • You can substitute raspberry jam for a different flavor twist.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 360
  • Sugar: 29g
  • Sodium: 190mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 90mg

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