A Rich, Buttery Cake with Fresh Strawberry Swirls
This Strawberry Cheesecake Pound Cake is a dreamy fusion of two beloved desserts. It combines the dense, buttery crumb of classic pound cake with the rich creaminess of cheesecake, all brightened by juicy fresh strawberries folded into the batter and spooned on top.
Perfect for brunch tables, celebrations, or an afternoon treat, this cake is as beautiful as it is indulgent. Each slice delivers creamy richness, tender texture, and bursts of strawberry sweetness.
Why You’ll Love This Cake
- Cheesecake-rich flavor with a soft, tender crumb
- Fresh strawberries for natural sweetness and color
- Simple ingredients & easy steps
- Elegant enough for guests, easy enough for home baking
- Versatile — perfect for brunch, dessert, or snacking
Ingredients
For the Pound Cake
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup fresh strawberries, diced
(plus more for topping, optional)
Optional Strawberry Sauce
- 1 cup fresh strawberries, chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice (optional, for brightness)
Instructions
1. Preheat the Oven
Preheat oven to 325°F (160°C).
Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. Prepare the Batter
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter, cream cheese, and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients in 2–3 additions, alternating with sour cream or yogurt. Mix just until combined—do not overmix.
Gently fold in the diced strawberries using a spatula.
3. Bake
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
If the top browns too quickly, loosely tent with foil.
4. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the Strawberry Sauce (Optional)
In a small saucepan, combine strawberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the strawberries soften and the sauce thickens slightly, 5–8 minutes.
Remove from heat and cool.
6. Serve
Slice the cooled cake and drizzle with strawberry sauce or serve it on the side. Garnish with fresh strawberries if desired.
Tips for Perfect Results
- Room-temperature ingredients ensure a smooth batter
- Pat strawberries dry before folding in to avoid excess moisture
- Don’t overmix — this keeps the cake tender
- Let cake cool fully before slicing for clean cuts
Storage
- Room temperature: Up to 2 days (airtight container)
- Refrigerator: Up to 5 days
- Bring to room temperature before serving for best texture
Time & Yield
⏱ Prep Time: 20 minutes
🔥 Bake Time: 55–65 minutes
❄ Cooling Time: 30 minutes
⏲ Total Time: ~1 hour 45 minutes
🍽 Servings: 8–10 slices
🔥 Calories: ~350 per serving (approximate)
Final Thoughts
This Strawberry Cheesecake Pound Cake is rich without being heavy, creamy without being overwhelming, and bursting with fresh strawberry flavor. Whether served plain or topped with strawberry sauce, it’s guaranteed to impress at any gathering—and disappear fast.
