If you’re searching for a show-stopping dessert that marries two favorite treats into one, look no further than Strawberry Cheesecake Pound Cake. This decadent creation effortlessly blends rich, creamy cheesecake flavors with the dense, buttery crumb of classic pound cake, all wrapped around pockets of juicy strawberries. Every bite is a celebration of texture, freshness, and irresistible sweetness—perfect for every occasion, from summer parties to cozy weekend baking sprees. Whether you’re a cheesecake lover, a pound cake aficionado, or just wild about strawberries, this dessert is destined to become a beloved new tradition in your kitchen!

Strawberry Cheesecake Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few staple ingredients can come together to create something truly extraordinary! Each one plays its own crucial role in the taste, texture, and eye-catching color of this cake, so don’t skip the small details—they matter.

Unsalted butter (1 1/2 cups, softened): The foundation of our cake, delivering rich flavor and the perfect pound cake crumb.
Cream cheese (8 oz, softened): Adds signature cheesecake tanginess and velvety texture to the batter.
Granulated sugar (2 1/2 cups): Sweetens the cake and helps give it a beautifully tender crumb.
Large eggs (6): These bind the batter together and provide moisture and richness.
Vanilla extract (2 teaspoons): Gives warmth and depth to both the cake and the optional glaze.
All-purpose flour (3 cups + 1 tablespoon, divided): The backbone of the cake; the extra tablespoon keeps strawberries from sinking to the bottom.
Salt (1/2 teaspoon): Enhances all the surrounding flavors for perfect balance.
Fresh strawberries (1 1/2 cups, diced and patted dry): Bright pops of fruitiness in every slice—make sure to dry them well!
Optional glaze – Powdered sugar (1 cup): For a sweet, pretty finish that adds extra charm and decadence.
Milk (2–3 tablespoons, for glaze): Helps achieve that perfect drizzle-able consistency.
Extra vanilla extract (1/2 teaspoon, for glaze): Echoes the cake’s flavors and brings the topping to life.

How to Make Strawberry Cheesecake Pound Cake

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 325°F (165°C), then generously grease and flour a 10-cup Bundt pan. This crucial prep step ensures your Strawberry Cheesecake Pound Cake releases cleanly, every single time, with all those gorgeous details intact. Take a moment to pat your diced strawberries as dry as possible—excess moisture is the enemy of a perfectly textured cake!

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, whip together the softened butter and cream cheese until the mixture is completely smooth and creamy. This will set the stage for an extra-silky pound cake batter, so don’t cut corners here. Scrape the sides of the bowl as needed to make sure everything is fully incorporated.

Step 3: Add Sugar and Eggs

Gradually pour in the sugar, beating until your mixture looks fluffy and almost pale—this may take three to five minutes, but it’s worth every second. Next, beat in the eggs one at a time, mixing well after each addition. Slowly building these layers ensures your Strawberry Cheesecake Pound Cake will be light, rich, and even in texture.

Step 4: Stir In Vanilla and Dry Ingredients

Add the vanilla extract, then in another bowl combine your flour and salt. Whisk them together, and gently mix them into your wet batter just until combined. Overmixing can toughen your cake, so mix only as much as needed for a smooth, thick batter.

Step 5: Fold in the Strawberries

Toss your thoroughly dried, diced strawberries with one tablespoon of flour—this classic trick keeps the fruit from sinking during baking. Carefully fold them into the batter with a spatula, treating them gently so they stay intact and evenly distributed throughout the cake.

Step 6: Fill the Pan and Bake

Spoon the batter into your prepared Bundt pan, smoothing out the top with a spatula. For that perfectly even rise, tap the pan on the counter once or twice to settle the batter. Slide it into the oven and bake for 75 to 85 minutes, or until a toothpick comes out clean from the center. Your kitchen will smell absolutely heavenly!

Step 7: Cool and Glaze

Let the cake rest in the pan for 15 minutes before gently inverting it onto a wire rack to cool completely. Whip up the optional glaze by mixing powdered sugar, milk, and vanilla until smooth; then, drizzle it decadently over the cooled Strawberry Cheesecake Pound Cake for a shimmering, bakery-worthy finish.

How to Serve Strawberry Cheesecake Pound Cake

Garnishes

Dress up your pound cake with fresh strawberry slices, edible flowers, a dusting of powdered sugar, or a handful of white chocolate curls. Each garnish adds a pop of color and makes this stunning cake even more inviting on your dessert table.

Side Dishes

Pair slices of Strawberry Cheesecake Pound Cake with a dollop of whipped cream, a scoop of vanilla bean ice cream, or even tangy lemon curd. For a lighter touch, serve it alongside a fruit salad to echo the cake’s summery vibe.

Creative Ways to Present

For parties, slice the cake thin and layer it in parfait glasses with whipped cream and macerated berries for a Strawberry Cheesecake Pound Cake trifle. Or cut thick cubes and skewer with fresh strawberries for a fun grab-and-go dessert at picnics or brunches.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Cheesecake Pound Cake well-wrapped at room temperature for up to three days. If your kitchen runs warm or humid, you can stash it in the fridge for extra freshness—just be sure it’s covered to prevent the cake from drying out.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap and then in foil, and freeze for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving; glaze after thawing for best results.

Reheating

To recapture just-baked perfection, warm individual slices for 10–20 seconds in the microwave or briefly in a low oven. The doing so revives the buttery richness and soft crumb, making day-old Strawberry Cheesecake Pound Cake taste like it was made fresh that morning!

FAQs

Can I use frozen strawberries in this recipe?

It’s best to use fresh strawberries, as frozen ones tend to release much more moisture and can make the cake soggy. If you must use frozen, thaw and pat them extremely dry before folding into the batter, but prepare for a slightly different texture.

Do I need to use a Bundt pan for this cake?

A Bundt pan gives Strawberry Cheesecake Pound Cake its classic shape and ensures even baking, but you can use two standard loaf pans in a pinch. Just monitor the bake time, as it may be shorter than with a Bundt pan.

Can I substitute other berries?

Absolutely! Blueberries or raspberries work beautifully in place of strawberries, though you’ll get a different flavor profile. Make sure to dry them thoroughly and coat with flour as you would with strawberries.

How can I make this cake gluten-free?

Swap the all-purpose flour for a good-quality 1:1 gluten-free baking flour blend. The texture will be a little different but you’ll still enjoy a delightful, rich pound cake with that cheesecake twist and fresh berries.

What’s the secret to a moist pound cake?

The magic comes from using both butter and cream cheese, not skimping on the eggs, and watching your baking time closely. Also, be sure not to overbake—the cake is done when a toothpick just comes out clean from the center!

Final Thoughts

I’m so excited for you to try this Strawberry Cheesecake Pound Cake and share it with your favorite people. It’s a joy to make and even more delightful to eat—a guaranteed hit at any celebration or everyday gathering. Bake a loaf, pour the glaze, and enjoy every luscious, berry-filled bite!

Strawberry Cheesecake Pound Cake Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the luscious goodness of Strawberry Cheesecake Pound Cake, a delightful fusion of creamy cheesecake and moist pound cake studded with fresh strawberries. This dessert is a perfect treat for any occasion, combining the richness of cream cheese with the fruity sweetness of strawberries.

Ingredients

Scale

Cake:

1 1/2 cups unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups diced fresh strawberries (patted dry)
1 tablespoon all-purpose flour (for coating strawberries)

Optional Glaze:

1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat oven to 325°F (165°C) and grease and flour a 10-cup Bundt pan.
Mix Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese until smooth and creamy.
Add Sugar and Eggs: Gradually add the sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually mix into the wet ingredients until just combined.
Add Strawberries: Toss diced strawberries with 1 tablespoon of flour, then gently fold into the batter.
Bake: Pour batter into the prepared pan and bake for 75–85 minutes until a toothpick comes out clean. Cool before glazing.

Notes

Ensure strawberries are well dried to avoid excess moisture.
Blueberries or raspberries can be substituted for variety.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American