Strawberry Cheesecake Pound Cake

Here’s a delicious Strawberry Cheesecake Pound Cake recipe that combines the rich, creamy cheesecake flavor with moist, fluffy pound cake 🍓🍰✨

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Ingredients

For the Cake:

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or Greek yogurt

• ½ cup chopped fresh strawberries

For the Cheesecake Swirl:

• 4 oz cream cheese, softened

• 2 tbsp granulated sugar

• ½ tsp vanilla extract

Optional Topping:

• Glaze or powdered sugar

• Extra chopped strawberries

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.

2. Make the cheesecake swirl: Beat cream cheese, sugar, and vanilla until smooth. Set aside.

3. Make the cake batter:

   • Whisk flour, baking powder, and salt together.

   • In a separate bowl, beat butter and sugar until light and fluffy.

   • Add eggs one at a time, then vanilla.

   • Mix in sour cream.

   • Fold in flour mixture until just combined.

   • Gently fold in strawberries.

4. Assemble:

   • Pour half the cake batter into the pan.

   • Dollop cheesecake mixture on top.

   • Spread remaining cake batter over the cheesecake layer.

   • Use a knife to swirl lightly for a marbled effect.

5. Bake: 50–60 minutes, or until a toothpick comes out clean (except a few cheesecake crumbs).

6. Cool & Serve: Let cool in pan 10 minutes, then transfer to a wire rack. Top with powdered sugar or glaze and extra strawberries.

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Tips

• Use fresh, firm strawberries to avoid too much moisture in the batter.

• Chill the cream cheese before mixing for easier swirling.

• You can freeze slices for later—just thaw at room temperature.

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If you want, I can also give a “mini cupcake version” of this cake that’s perfect for individual servings 🍓🧁. Do you want me to do that?