Strawberry Cheesecake Pound Cake – Rich, Creamy Bakery-Style Dessert
A rich pound cake swirled with creamy cheesecake filling and strawberry ribbons, finished with a light strawberry glaze. This bakery-style mashup dessert delivers three sweet layers in one beautiful slice.
Equipment
- 9×5-inch loaf pan or 10–12 cup bundt pan
- Electric mixer hand or stand
- 2 medium mixing bowls
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Parchment paper for loaf pan
- Toothpick or skewer for testing doneness
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream or whole milk yogurt
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for cheesecake filling)
- 1 large egg (for cheesecake filling)
- 1 tsp vanilla extract (for cheesecake filling)
- 1 tbsp all-purpose flour (for cheesecake filling)
- ¾ cup strawberry jam or preserves
- 1 tbsp lemon juice
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp mashed strawberries or jam thinned with milk
- ½ tsp vanilla extract (for glaze)
- 1–2 tsp milk, as needed for glaze consistency
Instructions
- Preheat oven to 325°F (160°C). Grease and flour your loaf or bundt pan. Line loaf pan with parchment if using.
- In a bowl, beat cream cheese until smooth. Add sugar, egg, vanilla, and flour. Mix just until combined. Set aside.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Whisk flour, baking powder, and salt in a separate bowl. Add to butter mixture in three parts, alternating with sour cream. Mix just until smooth.
- Stir strawberry jam with lemon juice. Warm slightly if too thick.
- Layer half of the pound cake batter in the pan. Add half the cheesecake filling and half the strawberry swirl. Gently swirl. Repeat layers with remaining batter, filling, and jam.
- Bake for 65–80 minutes or until a toothpick in the cake part comes out clean. Tent with foil if browning too quickly.
- Cool 15–20 minutes in pan. Then turn out and cool completely on a wire rack.
- Whisk glaze ingredients until smooth. Drizzle over cooled cake. Let set 10–15 minutes before slicing.
Notes
Don’t over-swirl the strawberry into the cheesecake or you’ll lose those gorgeous ribbons. Bake low and slow at 325°F. Tastes even better the next day after chilling.