Strawberry Cheesecake Pound Cake That’s Moist, Swirled, and Delicious

Strawberry Cheesecake Pound Cake is that sweet spot where dense, buttery cake meets creamy cheesecake swirls and bright, juicy strawberries. It’s the kind of dessert that earns you compliments from strangers and recipe requests from your pickiest aunt. If you’ve ever stood in the middle of your kitchen wondering whether to bake a classic pound cake, a cheesecake, or something fruity—well, friend, this is your jackpot moment. This Strawberry Cheesecake Pound Cake blends all three into one show-stopping treat, perfect for birthdays, brunches, or just because Thursday felt like it needed a little celebration. Bonus? It’s baked in a loaf pan, so it feels casual… but tastes like it belongs in a bakery window. Plus, if you’ve tried (and loved) our Strawberry Cheesecake Dump Cake, this version might just become your new favorite.

Table of Contents

What is Strawberry Cheesecake Pound Cake?

Strawberry Cheesecake Pound Cake is a magical mash-up of three beloved desserts. At its heart, you’ve got a buttery pound cake—dense and rich, with that soft golden crumb we all crave. But tucked inside are ribbons of smooth, tangy cheesecake filling and juicy pops of real strawberries. It’s like the best of summer and comfort baking rolled into one. Instead of frosting or glaze, this beauty relies on its marbled interior and golden-brown crust to do all the talking. You’ll slice into it and find swirls of white and pink, each bite offering that irresistible mix of creamy, fruity, and cakey. It’s gorgeous without being high-maintenance, indulgent without being overly sweet. Think of it as the overachiever of loaf cakes—it shows up with flavor, looks good doing it, and doesn’t need a single thing extra to shine (although a Strawberry Crunch Topping would be next-level good if you’re feeling fancy).

Reasons to Try Strawberry Cheesecake Pound Cake

Let’s be real—there are a million dessert recipes out there. But Strawberry Cheesecake Pound Cake? She’s built different. First of all, it’s way less fussy than making an actual cheesecake, but you still get that same creamy swirl action. Second, it’s a total crowd-pleaser. Kids love it, grownups swoon over it, and it somehow manages to be cozy and impressive at the same time. Third, it travels well—hello, perfect potluck or picnic dessert. And unlike delicate cakes that demand frosting or layers, this loaf is sturdy and slices like a dream. It also keeps beautifully, so you can bake it ahead without worrying it’ll dry out. Plus, it’s the perfect excuse to use up those strawberries hiding in your fridge before they go sad and mushy. So whether you’re baking for a get-together, a lazy weekend, or just your own sweet tooth, this recipe’s got your back.

Ingredients Needed to Make Strawberry Cheesecake Pound Cake

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ½ cup granulated sugar (for cheesecake swirl)
• 1 cup fresh strawberries, chopped
• 1 tsp fresh lemon juice (optional but lovely for brightness)

Equipment:
Mixing bowls
Stand or hand mixer
Loaf pan
Parchment paper
Spatula
Toothpick or skewer

Instructions to Make Strawberry Cheesecake Pound Cake (Step-by-Step)

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, letting a bit hang over the sides for easy lifting later. Give it a quick spray or swipe of butter if you’re extra cautious. Trust me—you’ll thank yourself during clean-up.

Step 2: Cream the Butter and Sugar

In a large bowl, beat your softened butter with 1 ½ cups of sugar until it’s light, pale, and fluffy—about 3 to 4 minutes on medium speed. This step gives your cake that classic pound cake texture—dense but not brick-like.

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well between each. Scrape down the sides if things start sticking. Add your vanilla and mix it just until everything looks smooth and glossy.

Step 4: Fold in the Flour

Sift the flour into the bowl (or shake it through a mesh strainer if you’re skipping the sifter today) and mix on low speed or by hand just until everything comes together. Don’t overdo it—overmixing is the fast track to a tough cake.

Step 5: Make the Cheesecake Swirl

In a smaller bowl, beat the cream cheese with ½ cup sugar and a squeeze of lemon juice if using. It should be smooth, creamy, and slightly tangy—like cheesecake filling, but a little looser.

Step 6: Layer and Swirl

Pour half the pound cake batter into the loaf pan and spread it into an even layer. Drop spoonfuls of the cheesecake mixture across the surface, then scatter your chopped strawberries evenly. Add the rest of the pound cake batter on top, smoothing it gently to avoid disrupting the layers. Now the fun part—grab a toothpick or skewer and gently swirl everything together in a figure-8 motion to create those pretty marbled patterns.

Step 7: Bake to Golden Perfection

Slide the pan into the oven and bake for 60 to 65 minutes. Check doneness with a toothpick—it should come out clean or with a few moist crumbs, but not wet. The top will be golden brown and slightly cracked (aka: gorgeous).

Step 8: Cool and Slice

Let the cake cool in the pan for 15 minutes, then use the parchment sling to lift it onto a wire rack. Cool completely before slicing—this sets the layers and helps everything hold together.

And there you have it—your very own Strawberry Cheesecake Pound Cake, ready to impress!

What to Serve with Strawberry Cheesecake Pound Cake

This cake holds its own like a champ, but if you’re feeling extra (and honestly, why not?), a dollop of whipped cream or a scoop of vanilla ice cream takes it over the top. For brunch, it pairs perfectly with a cold glass of milk or a steamy latte. Hosting a dinner party? Add some fresh berries on the side and a dusting of powdered sugar for an easy wow-factor. It also makes a great pairing with a light, fresh dessert like our Easy Strawberry Shortcake Puppy Chow if you’re going for a theme. It’s versatile, so you can dress it up or keep it simple depending on your mood (or pantry situation).

Key Tips for Making Strawberry Cheesecake Pound Cake

Room temperature ingredients are key—cold butter or eggs can mess with your batter’s texture. Don’t skip the parchment paper—it makes removing the cake so much easier (and prevents heartbreak when a beautiful swirl sticks to the pan). Fresh strawberries are best here; frozen ones tend to release too much liquid and can make the cake soggy. When swirling the layers, less is more—just a few gentle swirls keep the colors pretty and the textures distinct. If your cake starts browning too fast on top, tent it with foil around the 45-minute mark. And finally, give the cake enough time to cool before slicing. It’s tempting, we know. But patience = clean layers and proud photos.

Storage and Reheating Tips for Strawberry Cheesecake Pound Cake

This cake keeps like a dream. Store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. If you refrigerate it, let slices come to room temp or give them a quick zap in the microwave (about 10–15 seconds) to bring back the softness. You can also freeze it—just wrap individual slices tightly in plastic and store in a zip-top bag. They’ll keep for up to 2 months. Want to reheat from frozen? Just microwave a slice for 30–40 seconds and it’s as good as fresh. Pro tip: toasted pound cake slices are chef’s kiss—throw one in a skillet with a tiny bit of butter for brunch-worthy vibes.

FAQs

Can I use frozen strawberries?
You can, but it’s not ideal. They tend to release too much moisture. If you must, thaw and drain them really well first.

Can I bake this in a bundt pan instead of a loaf pan?
Sure! Just grease it well and adjust the bake time—start checking around 50 minutes.

Is lemon juice necessary?
Not at all, but it brightens the cheesecake flavor. If you’ve got it, use it. If not, skip it.

Can I add a glaze on top?
Absolutely! A light lemon glaze or even a cream cheese drizzle would be delish.

Can this be made gluten-free?
Yes, just swap the flour with your favorite 1:1 gluten-free baking mix.

Final Thoughts

Strawberry Cheesecake Pound Cake isn’t just a dessert—it’s a total vibe. It’s that perfect mix of nostalgic comfort and bakery-worthy flair, wrapped up in one easy loaf. Whether you’re baking it for a brunch crowd, gifting it to a friend, or sneaking slices in your kitchen after bedtime (we won’t tell), this recipe delivers every time. And if you’re already in love with strawberry and cream combos, don’t miss our Strawberry Cheesecake Fluff Salad for a no-bake option that’s just as addictive. So go ahead—preheat that oven and get ready for some seriously sweet magic.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print