Strawberry Cheesecake Pound Cake – The Ultimate Dessert Recipe
If you’re looking for a show-stopping dessert that combines the rich texture of pound cake, the creamy indulgence of cheesecake, and the refreshing sweetness of strawberries, then this Strawberry Cheesecake Pound Cake is exactly what you need.
This recipe is not just a simple cake; it’s a three-layered masterpiece. You get the dense and buttery base of a pound cake, a luscious cheesecake layer baked right in the middle, and a silky strawberry cream cheese frosting that ties it all together. Perfect for birthdays, family gatherings, Valentine’s Day, or anytime you want to impress your guests with a bakery-quality dessert.
Ingredients
For the Pound Cake
- 1 ½ cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour, sifted
- 1 tsp baking powder
- ½ tsp salt
- 1 cup heavy cream
- 1 tbsp vanilla extract
- 1 cup fresh strawberries, diced into small pieces
For the Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Strawberry Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ½ cup strawberry puree (blend fresh strawberries, strain to remove seeds)
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Oven and Pan
- Preheat the oven to 325°F (163°C).
- Grease and flour a Bundt pan or a deep round cake pan. This step prevents the cake from sticking and ensures a smooth release.
2. Make the Pound Cake Batter
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 5 minutes).
- Add eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and heavy cream into the butter mixture, mixing slowly until incorporated.
- Stir in the vanilla extract.
- Gently fold in the diced strawberries with a spatula.
3. Prepare the Cheesecake Layer
- In another bowl, beat cream cheese and sugar until smooth.
- Add the egg and vanilla extract, mixing until creamy and lump-free.
4. Assemble the Layers
- Pour half of the pound cake batter into the prepared pan.
- Spread the cheesecake mixture evenly on top.
- Cover with the remaining cake batter. Smooth the surface with a spatula.
5. Bake the Cake
- Place the pan in the oven and bake for 75–85 minutes.
- The cake is ready when a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before frosting.
6. Make the Strawberry Cream Cheese Frosting
- Beat the cream cheese and butter together until light and fluffy.
- Gradually add powdered sugar, one cup at a time.
- Mix in the strawberry puree and vanilla until smooth and pink.
7. Frost and Decorate
- Spread the frosting evenly over the cooled cake.
- Garnish with extra fresh strawberries for a beautiful finish.
Pro Tips for Success
- Use room-temperature ingredients – Softened butter and cream cheese mix more smoothly.
- Don’t overmix – Once you add flour, mix gently to avoid a dense cake.
- Cool before frosting – Frosting a warm cake will cause it to melt.
- Choose ripe strawberries – Sweet, fresh strawberries give the best flavor and natural pink color.
Serving Ideas
- Serve slices with whipped cream and extra strawberry slices.
- Pair with a cup of coffee or tea for the perfect afternoon treat.
- Refrigerate leftovers in an airtight container for up to 4 days – it tastes even better the next day as the flavors blend together.
Final Thoughts
This Strawberry Cheesecake Pound Cake is not your average dessert. It’s rich, creamy, fruity, and visually stunning – the kind of cake that gets people talking. Whether you’re baking for a celebration or just want to enjoy something special at home, this recipe delivers the perfect balance of flavors and textures.