Strawberry Cheesecake Pound Cake

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Here’s a detailed recipe for Strawberry Cheesecake Pound Cake—a rich, buttery cake with layers of creamy cheesecake filling and bursts of strawberry flavor!

Ingredients

For the Pound Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

For the Strawberry Swirl:

  • ½ cup strawberry preserves or jam (seedless preferred)
  • 1-2 tablespoons water (to thin, if necessary)

Optional Garnish:

  • Powdered sugar for dusting
  • Fresh strawberries

Instructions

Step 1: Preheat Oven

  1. Preheat your oven to 325°F (163°C).
  2. Grease and flour a 10-inch bundt pan, or spray with non-stick baking spray.

Step 2: Prepare the Pound Cake Batter

  1. In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy (about 3-5 minutes).
  2. Add the eggs, one at a time, beating well after each addition.
  3. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.

Step 3: Make the Cheesecake Filling

  1. In another bowl, beat the cream cheese and sugar until smooth.
  2. Add the egg and vanilla extract, and mix until well combined. Set aside.

Step 4: Prepare the Strawberry Swirl

  1. In a small bowl, whisk the strawberry preserves with a little water if it’s too thick to swirl easily.

Step 5: Layer the Cake

  1. Pour half of the pound cake batter into the prepared bundt pan, spreading it evenly.
  2. Spoon the cheesecake filling over the batter, keeping it centered without touching the edges of the pan.
  3. Drizzle the strawberry preserves over the cheesecake filling and use a knife or skewer to swirl it gently.
  4. Add the remaining pound cake batter, spreading it to cover the filling completely.

Step 6: Bake

  1. Bake the cake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

Step 7: Serve

  1. Once cooled, dust with powdered sugar and garnish with fresh strawberries if desired.
  2. Slice and serve to enjoy the layers of buttery pound cake, creamy cheesecake, and strawberry swirl!

Tips

  • For extra strawberry flavor, fold diced fresh strawberries into the pound cake batter before assembling.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Enjoy your Strawberry Cheesecake Pound Cake—a dessert that combines two classics into one irresistible treat! 🍓🍰

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