Strawberry Cheesecake Pound Cake

This Strawberry Cheesecake Pound Cake is the ultimate dessert mashup! Rich, buttery pound cake meets creamy cheesecake and juicy strawberries in every decadent bite. Perfect for holidays, birthdays, or whenever you’re craving a show-stopping dessert.

 Ingredients

For the Pound Cake

1 cup unsalted butter, softened

2½ cups granulated sugar

6 large eggs

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup sour cream

2 tsp vanilla extract

1 cup diced fresh strawberries

For the Cheesecake Layer

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Strawberry Cream Cheese Frosting

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

½ cup strawberry puree

1 tsp vanilla extract

Garnish

Fresh strawberries, halved

Strawberry slices

Powdered sugar for dusting

 Directions

Step 1:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch springform pan or Bundt pan.

Step 2:

In a large bowl, cream together butter and sugar until light and fluffy.

Step 3:

Add eggs one at a time, beating well after each addition.

Step 4:

Mix in vanilla extract and sour cream.

Step 5:

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients.

Step 6:

Fold in the diced strawberries.

Step 7:

In another bowl, beat cream cheese, sugar, eggs, and vanilla until smooth.

Step 8:

Spread half of the pound cake batter into the prepared pan.

Step 9:

Pour the cheesecake mixture evenly over the batter.

Step 10:

Carefully spread the remaining pound cake batter on top.

Step 11:

Bake for 75–90 minutes, or until a toothpick inserted into the cake portion comes out clean.

Step 12:

Allow the cake to cool completely before removing from the pan.

Step 13:

For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, strawberry puree, and vanilla extract. Beat until fluffy.

Step 14:

Frost the cooled cake and decorate with fresh strawberries.

 Tips

 Toss the strawberries in 1 tablespoon of flour before folding them into the batter to prevent sinking.

 Reduce the strawberry puree on the stovetop for a stronger strawberry flavor in the frosting.

 Chill the cake for 1 hour before slicing for cleaner layers.

 Use room-temperature ingredients for the smoothest batter and cheesecake filling.

 Store covered in the refrigerator for up to 5 days.

 Serving Suggestion: Serve chilled with fresh strawberries and whipped cream for an unforgettable dessert that combines the best of cheesecake and pound cake!