Strawberry Cheesecake Pound Cake

Strawberry Cheesecake Pound Cake is a rich, dense dessert that combines the best of two beloved classics: creamy cheesecake and buttery pound cake, all swirled with sweet strawberries. Baked in a bundt pan and drizzled with a luscious glaze or topped with fresh berries, this cake is a showstopper that’s as beautiful as it is delicious. Every slice is marbled with creamy cheesecake ribbons and juicy strawberry flavor.

Why You’ll Love This Recipe

I love this recipe because it blends two of my all-time favorite desserts into one heavenly cake. The pound cake base is buttery and dense with a tight crumb, while the cheesecake swirl adds creaminess and tang. The strawberries bring bursts of juicy sweetness that balance everything perfectly. It’s elegant enough for holidays or birthdays, but simple enough for weekend baking. Plus, it slices like a dream and always earns compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Whole milk or heavy cream

For the cheesecake layer:

• Cream cheese (softened)

• Egg

• Granulated sugar

• Vanilla extract

For the strawberry swirl:

• Fresh or frozen strawberries (diced)

• Granulated sugar

• Cornstarch

• Lemon juice

Optional glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract

Directions

1. Make the strawberry swirl:
   I combine the strawberries, sugar, lemon juice, and cornstarch in a small saucepan. I cook over medium heat, stirring, until thickened. I set it aside to cool completely.

2. Prepare the cheesecake filling:
   I beat the cream cheese, sugar, egg, and vanilla in a bowl until smooth. I set this aside.

3. Make the pound cake batter:
   I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
   I add vanilla, then mix in the flour, baking powder, and salt, alternating with the milk until everything is fully combined and smooth.

4. Assemble the cake:
   I grease a bundt pan and pour in half of the pound cake batter.
   I spoon the cheesecake mixture evenly over the batter, then gently swirl it with a knife.
   I add dollops of the strawberry filling over the cheesecake layer and swirl again lightly.
   I pour the remaining pound cake batter on top and smooth the surface.

5. Bake:
   I bake at 325°F (163°C) for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
   I let it cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

6. Glaze (optional):
   I whisk powdered sugar with a splash of milk and vanilla until smooth, then drizzle it over the cooled cake.

Servings and timing

This cake serves about 12 slices. It takes 30 minutes to prepare, 70–80 minutes to bake, and another 30–40 minutes to cool and glaze—so I plan for around 2.5 hours total from start to finish.

Variations

I like changing this cake up depending on the season or occasion:

• Swap strawberries for blueberries, raspberries, or peach slices.

• Add a bit of almond extract to the batter for a nutty note.

• Use strawberry jam if I’m short on fresh fruit—just swirl it in directly.

• Make mini bundt cakes or loaf-style versions for individual servings.

storage/reheating

I store the cake covered at room temperature for 2 days or in the fridge for up to 5 days. To serve warm, I microwave individual slices for 10–15 seconds. It also freezes well—I wrap slices tightly in plastic wrap and foil, then thaw at room temp when I’m ready to eat.

FAQs

Can I use strawberry jam instead of fresh strawberries?

Yes, I often use a thick, good-quality jam if I’m short on time. I just spoon and swirl it into the batter without cooking it.

Why did my cheesecake layer sink?

That can happen if the batter is too loose or the cheesecake mixture is too heavy. I make sure the pound cake batter is thick and the cheesecake layer isn’t over-mixed.

Can I bake this in a loaf pan?

Yes, but I split it into two loaf pans to avoid overfilling. The baking time may need adjusting—usually around 60 minutes.

Should I refrigerate the cake?

If it contains fresh strawberries and cream cheese, I usually refrigerate it after the first day, especially in warmer weather.

Can I add more fruit?

Yes, but I avoid adding too much extra moisture. I keep the swirl thick and concentrated for the best results.

Conclusion

Strawberry Cheesecake Pound Cake is the kind of dessert I make when I want something rich, eye-catching, and bursting with flavor. It’s everything I love about creamy cheesecake and buttery pound cake, all swirled into one impressive, delicious slice. Whether it’s for a celebration or just because, this cake always makes the moment feel a little more special.