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Indulgent Strawberry Cheesecake Pound Cake

A rich and moist pound cake stuffed with cream cheese and fresh strawberries, perfect for special occasions and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 3 cups granulated sugar, divided Used in the butter mixture and in the cheesecake filling.
  • 6 large eggs Use room temperature eggs for better mixing.
  • 3 cups all-purpose flour Sifted is preferred.
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup heavy cream
  • 1 tbsp vanilla extract
  • 1 cup diced fresh strawberries Use ripe strawberries for best flavor.
Cheesecake Filling
  • 16 oz cream cheese, softened Must be at room temperature.
  • 0.5 cup granulated sugar, for cheesecake
  • 1 large egg Room temperature.
  • 1 tbsp vanilla extract Additional for cheesecake mixture.
Frosting
  • 4 cups powdered sugar
  • 0.5 cup strawberry puree For drizzling or frosting.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and generously grease a bundt pan.
  2. In a large bowl, beat the softened butter until fluffy. Gradually mix in 3 cups of granulated sugar until pale and creamy.
  3. Crack in the eggs one at a time, beating well after each addition.
  4. In a separate bowl, combine the flour, baking powder, and salt.
  5. Gradually alternate adding the dry mix and heavy cream into the butter mixture, ending with the flour blend.
  6. Stir in the vanilla extract and diced strawberries.
  7. In another bowl, mix the cream cheese and 0.5 cup of sugar until smooth. Add in the egg and a splash of vanilla extract.
Baking
  1. Pour half of the cake batter into the bundt pan, add the cheesecake mixture on top, and top with the remaining batter. Swirl gently with a knife.
  2. Bake for 75-85 minutes, or until a toothpick comes out clean.
  3. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

Serve with whipped cream or a drizzle of strawberry puree. Store in an airtight container for up to 3 days, or refrigerate for up to a week.