Strawberry Cheesecake Pound Cake That’s Moist, Swirled, and Delicious
This dessert combines a dense pound cake with pockets of fresh strawberries and a swirl of creamy cheesecake. It features layered textures, with tender crumb, juicy fruit, and smooth cheesecake filling, finished with a golden-brown crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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)
Instructions
1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving some overhang for easy removal. Set aside.
2. In a large mixing bowl, beat together the softened butter and sugar until the mixture is light, fluffy, and pale—about 3-4 minutes.
3. Add eggs one at a time, mixing well after each addition until smooth and creamy.
4. Beat in the vanilla extract.
5. Sift the flour into the bowl and gently fold it in using a spatula or mixer on low speed until just combined.
6. In a separate bowl, beat the cream cheese with a splash of lemon juice and ½ cup sugar until smooth and creamy.
7. Spread half of the pound cake batter into the prepared loaf pan and smooth the top.
8. Dollop spoonfuls of the cheesecake mixture over the batter and add chopped strawberries evenly.
9. Add the remaining pound cake batter on top, spreading carefully. Swirl the layers gently with a toothpick or skewer.
10. Bake for 60-65 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
11. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
12. Slice and serve to reveal the marbled layers of cake, cheesecake, and strawberries.
Notes
For extra flavor and visual appeal, garnish with fresh strawberries and a dusting of powdered sugar before serving.
Ensure the cream cheese is fully softened to avoid lumps in the swirl.
Store leftovers in an airtight container in the fridge for up to 4 days.
Find it online: https://cookingwithramsay.com/strawberry-cheesecake-pound-cake/