Strawberry Cheesecake Pound Cake

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Here’s a full recipe for a Strawberry Cheesecake Pound Cake with a creamy cheesecake filling—perfectly rich and full of strawberry flavor!

Strawberry Cheesecake Pound Cake

Ingredients

For the Pound Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 cup diced fresh strawberries

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Strawberry Glaze (optional):

  • 1 cup powdered sugar
  • 2–3 tbsp strawberry puree or milk
  • A few drops of red food coloring (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
  2. Make the Filling:
    In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
  3. Make the Pound Cake Batter:
    In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and almond extract.
    In a separate bowl, whisk flour, baking powder, and salt.
    Alternately add dry ingredients and sour cream to the butter mixture, starting and ending with the dry. Fold in diced strawberries.
  4. Assemble:
    Pour half of the pound cake batter into the pan. Spoon the cheesecake filling over the batter, keeping it from touching the sides. Pour the remaining batter over the top and smooth out.
  5. Bake:
    Bake for 70–80 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes, then remove and cool completely.
  6. Optional Glaze:
    Mix powdered sugar and strawberry puree until smooth. Drizzle over cooled cake.

Would you like a version with frozen strawberries or maybe a strawberry swirl instead of chunks?

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