Strawberry Cheesecake Pound Cake

This Strawberry Cheesecake Pound Cake combines the richness of a buttery pound cake with creamy cheesecake and sweet strawberries swirled throughout. I love how indulgent and beautiful this cake is—it’s dense, moist, and full of layered flavors. Whether I’m baking for a special occasion or just because, this dessert always feels like a showstopper.

Why You’ll Love This Recipe

I love this recipe because it blends three classic desserts into one incredible treat. The buttery pound cake base holds up perfectly to the creamy cheesecake layer and bright strawberry ribbons. It’s easy to slice, perfect for sharing, and even better the next day. The flavor and texture are irresistible, especially with a cup of coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Sour cream or Greek yogurt

• Vanilla extract

For the cheesecake filling:

• Cream cheese, softened

• Granulated sugar

• Egg

• Vanilla extract

For the strawberry swirl:

• Strawberry jam or preserves

• Fresh diced strawberries (optional)

Directions

1. I preheat the oven to 325°F (165°C) and grease a 9×5-inch loaf pan (or a bundt pan) thoroughly.

2. In one bowl, I whisk together the flour, baking powder, and salt.

3. In a separate large bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then add the vanilla and sour cream.

4. I mix in the dry ingredients until just combined—being careful not to overmix the batter.

5. In another bowl, I beat together the cream cheese, sugar, egg, and vanilla for the cheesecake filling.

6. I warm the strawberry jam slightly and stir in chopped fresh strawberries, if using.

7. I spoon half of the pound cake batter into the pan, spread the cheesecake filling on top, and drizzle some of the strawberry mixture over that.

8. I repeat with the remaining batter, adding another swirl of strawberry jam on top and gently swirling with a knife or skewer.

9. I bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.

Servings and timing

This recipe makes about 8–10 slices. It takes roughly 20 minutes to prep and 60–70 minutes to bake, so I usually set aside 1 hour and 30 minutes from start to finish.

Variations

• I sometimes add a graham cracker crumble on top before baking for extra cheesecake vibes.

• For a citrus twist, I mix lemon or orange zest into the pound cake batter.

• I use raspberry or blueberry jam instead of strawberry for different fruit flavors.

• I top the cooled cake with a drizzle of vanilla glaze or white chocolate.

• If I’m serving a crowd, I double the recipe and bake it in a bundt pan.

Storage/Reheating

I store this cake wrapped tightly or in an airtight container in the fridge for up to 5 days. It tastes great cold or at room temperature. I also freeze slices individually—just wrap them well, and thaw overnight in the fridge or microwave briefly to enjoy.

FAQs

Can I use frozen strawberries?

Yes, I thaw and drain frozen strawberries before mixing them with jam to avoid extra moisture in the cake.

Do I need to use jam and fresh strawberries?

No, I’ve made it with just jam and it’s still delicious. Fresh berries add texture, but they’re optional.

How do I keep the cheesecake layer from sinking?

I layer carefully and avoid overfilling the center with heavy filling. It helps to spread everything evenly and bake at a lower temperature.

Can I use low-fat cream cheese or sour cream?

I prefer using full-fat versions for the best texture, but low-fat will work if I don’t mind a slightly lighter, softer texture.

What’s the best way to serve this cake?

I like it chilled or slightly warmed, with extra strawberry sauce or whipped cream on the side for an extra treat.

Conclusion

Strawberry Cheesecake Pound Cake is rich, flavorful, and loaded with everything I love in a dessert—moist cake, creamy filling, and fruity swirls. It’s an easy upgrade from a traditional pound cake and always feels a little extra special. Whether I’m baking it for brunch, dessert, or just a treat for myself, it’s always a winner.