Strawberry Cheesecake Pound Cake – Rich, Creamy Bakery-Style Dessert

Ingredients You’ll Need

You’ll build this Strawberry Cheesecake Pound Cake in three parts: pound cake batter, cheesecake filling, and strawberry swirl plus glaze.

For the Pound Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream (or whole milk yogurt)

For the Cheesecake Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

For the Strawberry Swirl

• 3/4 cup strawberry jam or preserves (seedless if you prefer)
• 1 tablespoon lemon juice

For the Strawberry Glaze (Optional but gorgeous)

• 1 cup powdered sugar
• 2–3 tablespoons finely mashed strawberries or 2 tablespoons strawberry jam thinned with 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1–2 teaspoons milk, as needed for consistency

Tools You’ll Need

You don’t need bakery equipment to pull this off, just a few basics.

• 9×5-inch loaf pan or 10–12 cup bundt pan
• Electric mixer (hand or stand)
• 2 medium mixing bowls + 1 small bowl
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Parchment paper (if using a loaf pan)
• Toothpick or skewer for testing doneness

How to Make Strawberry Cheesecake Pound Cake

1. Prep the pan and oven

First, preheat your oven to 325°F (160°C). Then grease and flour your loaf or bundt pan very well. For a loaf pan, also line the bottom and long sides with a strip of parchment so you can lift the Strawberry Cheesecake Pound Cake out easily.

2. Make the cheesecake filling

Next, in a medium bowl, beat the softened cream cheese until smooth. Then add the sugar and mix until creamy. Beat in the egg and vanilla, then sprinkle in the flour and mix just until combined. Set this cheesecake filling aside while you prep the pound cake batter.

3. Mix the pound cake batter

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes. Then add the eggs one at a time, mixing well after each addition. Beat in the vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt. Then add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the flour. Mix on low just until combined; don’t overmix. The batter should be thick and smooth.

4. Prepare the strawberry swirl

In a small bowl, stir together the strawberry jam and lemon juice until pourable and smooth. If the jam feels very thick, you can warm it slightly in the microwave for a few seconds.

5. Layer the cake, cheesecake, and strawberries

Now, spoon about half of the pound cake batter into the prepared pan and spread it into an even layer. Then dollop half of the cheesecake filling over the batter and gently spread it, staying away from the very edges if you can.

Drizzle or spoon half of the strawberry mixture over the cheesecake layer. Use a skewer or butter knife to lightly swirl the strawberry into the cheesecake—just a few gentle figure-eights.

Then repeat the layers: add the remaining pound cake batter, the rest of the cheesecake filling, and the remaining strawberry mixture. Swirl again lightly. Try not to over-swirl so you still see distinct ribbons when you slice the Strawberry Cheesecake Pound Cake.

6. Bake low and slow

Place the pan in the oven and bake at 325°F for about 65–80 minutes, depending on your pan and oven. Start checking around 60 minutes. A toothpick inserted into the cake part (not the cheesecake pocket) should come out mostly clean with just a few moist crumbs.

If the top browns too quickly, you can tent it loosely with foil for the last 15–20 minutes.

7. Cool completely

After baking, let the Strawberry Cheesecake Pound Cake cool in the pan for 15–20 minutes. Then gently loosen the edges with a knife and turn it out onto a wire rack to cool completely. The cheesecake layer needs time to set, so resist slicing while it’s warm.

8. Glaze and serve

Once the cake cools, whisk the powdered sugar, mashed strawberries or jam, vanilla, and a bit of milk together in a small bowl until smooth and drizzle-able. Then pour or drizzle the strawberry glaze over the top of the cake, letting it drip down the sides.

Let the glaze set for 10–15 minutes, slice with a sharp knife, and serve your Strawberry Cheesecake Pound Cake slightly chilled or at room temperature.

Quick Ingredient Swap Table

Ingredient	Easy Swap	What Changes
Sour cream	Greek yogurt	Slightly tangier but still moist pound cake
Strawberry jam	Raspberry or mixed berry jam	More tart berry flavor, different color swirl
Granulated sugar in cake	Half white, half light brown sugar	Deeper caramel notes and extra moisture
Vanilla extract	Vanilla bean paste	Stronger vanilla flavor, pretty flecks
Loaf pan	Bundt pan	More dramatic presentation, similar bake time

Tips for Perfect Results

• Use room-temperature ingredients
  Bring butter, eggs, sour cream, and cream cheese to room temperature. That way, your Strawberry Cheesecake Pound Cake batter mixes smoothly and bakes evenly.
• Don’t over-swirl
  Gently swirl the strawberry into the cheesecake. If you overdo it, you’ll lose those pretty ribbons and end up with a more blended look.
• Bake low and slow
  Keep the oven at 325°F. The lower temperature helps the dense pound cake and cheesecake filling bake through without drying out or cracking.

Storage Instructions

Because of the cheesecake layer, you’ll want to store this Strawberry Cheesecake Pound Cake in the fridge.

• Fridge: Wrap the cooled cake tightly or store slices in an airtight container for up to 4–5 days.
• Freezer: Freeze individual slices (without glaze is best) wrapped in plastic, then stored in a freezer bag for up to 2 months. Thaw in the fridge.
• Serve: Enjoy slices slightly chilled or let them sit at room temperature for 20–30 minutes for the softest texture.

FAQ – Strawberry Cheesecake Pound Cake

1. Do I have to refrigerate Strawberry Cheesecake Pound Cake?

Yes. Because this Strawberry Cheesecake Pound Cake has a real cheesecake layer baked inside, it should be stored in the fridge. You can serve slices at room temperature, but keep leftovers chilled for safety and best texture.

2. Can I use fresh strawberries instead of jam?

You can. You can cook chopped strawberries with a bit of sugar and a teaspoon of cornstarch until thick and jammy, then cool completely and use that as your swirl. Jam keeps things simpler and more consistent, but fresh berries work beautifully.

3. Can I bake Strawberry Cheesecake Pound Cake in a bundt pan?

Yes. You can use a well-greased and floured 10–12 cup bundt pan. Layer the batter, cheesecake, and strawberries the same way and bake until a tester in the cake portion comes out clean.

4. How do I keep my pound cake from drying out?

You keep this Strawberry Cheesecake Pound Cake moist by not overbaking it, using sour cream in the batter, and letting it rest in the pan for a short time before turning it out. Wrapping the cooled cake tightly also helps.

5. Can I make Strawberry Cheesecake Pound Cake ahead of time?

Absolutely. This cake actually tastes better after it rests. You can bake it a day ahead, cool completely, chill overnight, then glaze it just before serving.

6. Why did my cheesecake layer sink?

If the cheesecake layer feels very heavy or the batter is under-baked, it can sink slightly. Be sure to keep the batter thick, layer carefully, and bake until the cake portion tests done. Even if it sinks a bit, your Strawberry Cheesecake Pound Cake will still taste amazing.