Here’s a Strawberry Cheesecake Pound Cake recipe that’s rich, moist, and full of delicious strawberry and cheesecake flavors! 🍓🍰
Ingredients:
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- ½ cup sour cream
- ½ cup whole milk
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Strawberry Swirl:
- 1 cup fresh strawberries, pureed
- 2 tbsp granulated sugar
- 1 tsp cornstarch
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp heavy cream or milk
- ½ tsp vanilla extract
Instructions:
1. Make the Strawberry Swirl:
- In a small saucepan over medium heat, combine strawberry puree, sugar, and cornstarch.
- Stir continuously until the mixture thickens (about 5 minutes).
- Remove from heat and let cool.
2. Make the Cheesecake Filling:
- In a bowl, beat together cream cheese, sugar, egg, and vanilla until smooth. Set aside.
3. Prepare the Pound Cake Batter:
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and milk.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing just until combined.
4. Assemble the Cake:
- Pour half of the pound cake batter into the loaf pan.
- Spoon half of the cheesecake filling on top and gently swirl it with a knife.
- Add half of the strawberry mixture and swirl again.
- Repeat with the remaining batter, cheesecake filling, and strawberry mixture.
5. Bake the Cake:
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. Make the Glaze & Serve:
- Whisk together powdered sugar, cream, and vanilla.
- Drizzle over the cooled cake. Slice and enjoy!
Storage Tips:
- Store at room temperature for up to 2 days or refrigerate for up to a week.
- You can also freeze it for up to 3 months
