Strawberry Cheesecake Pound Cake

This Strawberry Cheesecake Pound Cake is a heavenly combination of buttery pound cake, creamy cheesecake filling, and luscious strawberry topping. It’s the perfect dessert for any occasion, whether you’re celebrating a special event or just craving something indulgent. Moist, rich, and full of flavor, this cake is guaranteed to impress!

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
• 1 tablespoon vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Strawberry Topping:

• 1 cup fresh strawberries, diced
• ½ cup strawberry jam
• 2 tablespoons water
• 1 teaspoon cornstarch (optional, for thickening)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Pound Cake Batter

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
2. In a large mixing bowl, beat the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually mix dry ingredients into the butter mixture, alternating with sour cream.
6. Stir in vanilla extract.

Step 2: Prepare the Cheesecake Filling

1. In another bowl, beat together cream cheese, sugar, egg, and vanilla until smooth.

Step 3: Assemble the Cake

1. Pour half of the pound cake batter into the bundt pan.
2. Spoon the cheesecake filling evenly over the batter.
3. Cover with the remaining pound cake batter.
4. Use a knife to gently swirl the batter and filling.

Step 4: Bake the Cake

1. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10-15 minutes, then turn out onto a wire rack.

Step 5: Make the Strawberry Topping

1. In a saucepan over medium heat, combine strawberries, jam, and water.
2. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
3. If needed, mix 1 teaspoon cornstarch with 1 tablespoon water, then stir it into the sauce to thicken.
4. Remove from heat and let it cool.

Step 6: Make the Glaze

1. Whisk together powdered sugar, milk, and vanilla extract until smooth.

Step 7: Assemble the Cake

1. Drizzle the glaze over the cooled cake.
2. Spoon the strawberry topping over the top.
3. Garnish with whole or sliced strawberries for an extra touch.

Tips & Variations

• Extra Flavor: Add lemon zest or almond extract to the pound cake batter.
• Make It Lighter: Substitute Greek yogurt for sour cream.
• Chocolate Twist: Drizzle melted white or dark chocolate over the cake.
• Storage: Keep leftovers refrigerated for up to 4 days.

Conclusion

This Strawberry Cheesecake Pound Cake is the perfect blend of rich, buttery pound cake and creamy cheesecake, topped with a fresh strawberry glaze. Whether served at a party, holiday gathering, or just a cozy family dessert, this cake is sure to be a showstopper. Enjoy every bite!