Strawberry cheesecake pound cake is a simple yet satisfying dessert that blends the richness of a traditional pound cake with the creamy tang of cheesecake and the brightness of fresh strawberries. It has a dense, buttery crumb that holds up well to the moisture of the cream cheese and fruit, making it ideal for slicing and serving without falling apart. The flavor is balanced sweet but not overly so with a natural tartness from the berries that cuts through the richness.
What I liked most about this cake was its texture. It’s firm enough to slice cleanly, but still soft and moist on the inside. The cream cheese gives it a slight tang and a creamy mouthfeel, while the strawberries add pops of freshness throughout. I also appreciated how well it held up over a couple of days if anything, the flavor improved after resting overnight.
Key Ingredients
Core Ingredients for Strawberry Cheesecake Pound Cake
What gives Strawberry cheesecake pound cake its signature flavor and texture? It starts with the essentials. Each of these core ingredients has a specific role and understanding why they matter helps you bake with more confidence.
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Cream Cheese (Full-Fat): This is the heart of the cake. It brings that signature tang and dense, velvety texture. Don’t skimp with low-fat here; the richness makes a huge difference.
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Unsalted Butter: Adds that deep, buttery flavor pound cakes are known for. Make sure it’s softened for easy creaming.
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Granulated Sugar: Sweetens the cake and helps create a tender crumb.
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Eggs: Structure, moisture, and richness all in one. Room temperature eggs work best.
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Sour Cream: Adds moisture and a subtle tang that complements the cream cheese and strawberries.
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All-Purpose Flour: Just enough structure to hold everything together without becoming too dense.
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Baking Powder: A bit of lift to balance the denseness from cream cheese and eggs.
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Vanilla Extract & Lemon Zest: These two enhance the strawberry flavor. The lemon especially brightens up the whole cake.
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Fresh Strawberries: Dice them small to ensure they bake evenly and don’t sink. Toss in flour before folding into the batter.
Optional Additions to Enhance Flavor
Want to take things a step further? These optional ingredients let you personalize your Strawberry cheesecake pound cake:
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Strawberry Jam Swirl: For added strawberry flavor and a gorgeous visual.
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White Chocolate Chips: Adds a rich contrast to the tart berries.
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Freeze-Dried Strawberries: Intensifies berry flavor without excess moisture.
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Graham Cracker Crumble: For a cheesecake crust-inspired topping.
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Almond Extract: A little goes a long way for a subtle nutty edge.
How to Make Strawberry Cheesecake Pound Cake
Step 1: Prep the Ingredients
Before anything else, prep your key components. Wash, hull, and dice the strawberries, then let them air dry or blot with a paper towel moisture is the enemy of a perfect crumb. Soften your butter and cream cheese until spreadable; it’ll make mixing easier and more consistent.
Preheat your oven to 325°F and grease a loaf or bundt pan. You want low, steady heat to avoid a dry, cracked crust and ensure even baking.
Step 2: Make the Batter
Start by creaming the softened butter, cream cheese, and sugar together until light and fluffy at least 3–5 minutes. This step is crucial. It builds volume and helps your cake rise without relying on a ton of baking powder.
Add eggs one at a time, beating well after each to maintain that airy texture. Mix in vanilla extract, lemon zest, and sour cream until combined.
In a separate bowl, whisk the flour and baking powder. Slowly incorporate the dry mix into the wet ingredients, mixing just until you see no dry streaks. Overmixing here can lead to a tough cake.
Finally, toss the chopped strawberries in a tablespoon of flour (this helps prevent them from sinking) and gently fold them into the batter.
Step 3: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top. Tap it gently on the counter to release air bubbles. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Cool the cake in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
My Best Strawberry Cheesecake Pound Cake Tips
Roasted Strawberries Are a Game Changer
One thing I learned after baking this cake several times: roasted strawberries outperform fresh ones every time. While fresh berries taste great, they can release too much moisture during baking, leaving pockets of sogginess in your otherwise perfect crumb. Roasting them first just 15 minutes at 375°F deepens their flavor and reduces excess liquid. The result? A more evenly baked, deeply flavored Strawberry cheesecake pound cake.
Cream Cheese + Butter = Don’t Rush It
When it comes to creaming the butter and cream cheese, take your time. Rushing through this step is a common mistake. Mix them together until you get a smooth, airy texture usually around 3 to 5 minutes on medium speed. This not only improves the cake’s rise but gives it that luscious, dense yet soft bite you’re aiming for.
Prevent Sinking Fruit with This One-Step Fix
Strawberries sinking to the bottom? That’s frustrating and fixable. Just toss your chopped strawberries in a spoonful of flour before folding them into the batter. This coats the berries and helps them cling better to the batter, keeping them suspended throughout the cake.
Don’t Skip the Rest Time
This is a make-ahead cake if there ever was one. Once cooled, wrap it tightly and let it rest overnight. The texture improves, and the flavors mellow together beautifully. I’ve served this cake fresh and the next day and the day-old version always gets more compliments.
Variations of Strawberry Cheesecake Pound Cake
Mini Strawberry Cheesecake Pound Cakes
Make in muffin tins or mini loaf pans—bake just 25–30 minutes. These mini versions resemble other crowd-pleasers like Strawberry Cheesecake Overnight Oats for their grab-and-go convenience.
Strawberry Swirl Cheesecake Pound Cake
Want a dramatic visual and extra flavor? Warm up a bit of strawberry jam and swirl it into the top of the batter right before baking. The swirl not only looks stunning but adds concentrated pockets of strawberry flavor that contrast nicely with the creamy base.
Lemon Strawberry Cheesecake Pound Cake
This version leans more into the bright, citrusy side. Add 2 tablespoons of fresh lemon juice and an extra teaspoon of zest to the batter. It cuts the richness and really makes the strawberries pop.
Chocolate Strawberry Cheesecake Pound Cake
Fold in mini chocolate chips and top with a drizzle of dark chocolate. For more chocolate-meets-berry love, check out these Chocolate Covered Strawberry Brownies.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries in Strawberry cheesecake pound cake, but there’s a catch. Frozen berries hold more water, which can throw off your cake’s texture. To fix that, thaw them completely, then blot with paper towels to remove excess moisture. Roasting them before folding into the batter helps intensify their flavor and cut down on water content, making them a solid alternative to fresh.
Can I freeze this cake?
Absolutely. Strawberry cheesecake pound cake freezes beautifully. After the cake cools completely, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to eat, let slices thaw at room temperature or warm them in the microwave for 15–20 seconds. This method keeps the cake moist and helps preserve the berry flavor.
Would it work if I used low-fat cream cheese and sour cream in this recipe?
Technically, yes but you’ll lose a lot of the richness and creamy texture that make this cake shine. Low-fat alternatives contain more water and less fat, which can result in a slightly rubbery or dry crumb. If you’re after that signature velvety feel of a real Strawberry cheesecake pound cake, full-fat is the way to go.
Print
Strawberry Cheesecake Pound Cake
- Total Time: Approximately 1 hour 40 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A luscious dessert marrying a classic pound cake base with creamy cheesecake and vibrant strawberry topping. Dense, tender, and perfect for making ahead the flavors deepen overnight for even better slicing and serving.
Ingredients
Pound Cake Batter
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk
Cheesecake Filling
8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 tsp vanilla extract
Strawberry Topping
1 cup fresh strawberries, chopped
2 tbsp granulated sugar
1 tsp lemon juice
Instructions
Preheat & Prep
Preheat oven to 325 °F (163 °C). Grease and flour a 9×5″ loaf pan.
Cream Butter & Sugar
In a large bowl, beat butter and 2 cups sugar until light and fluffy (~4–5 min).
Add Eggs & Vanilla
Mix in eggs one at a time, beating well. Stir in 1 tsp vanilla.
Combine Dry Ingredients
Whisk flour, baking powder, and salt. Add to batter alternately with milk, beginning and ending with dry mix; mix until just combined.
Prepare Cheesecake Layer
In a separate bowl, beat cream cheese, ⅓ cup sugar, egg, and 1 tsp vanilla until smooth.
Layer Batter
Pour half of the pound cake batter into pan. Spoon cheesecake filling over it. Top with remaining batter, smoothing gently.
Bake
Bake for 60–75 minutes, or until a toothpick comes out with just a few moist crumbs. Let cool in pan for 15 minutes, then transfer to rack.
Make Strawberry Topping
Toss strawberries with 2 tbsp sugar and lemon juice; let sit ~15 minutes.
Serve
When cake is fully cooled, spoon strawberries over the top before slicing.
Notes
For deeper strawberry flavor and firmer texture, roast the strawberries at 375 °F for 15 minutes before slicing.
To keep berries from sinking in the cake, lightly dust chopped strawberries with flour before use.
Store tightly wrapped this cake tastes best the next day, once flavors have melded.
For mini loaves or muffins, bake for just 25–30 minutes until set.
Add a swirl of strawberry jam on top before baking for a pretty marble effect.
- Prep Time: 25 minutes
- Cook Time: 60–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38
- Sodium: 230
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Carbohydrates: 58
- Fiber: 1
- Protein: 6
- Cholesterol: 90
Keywords: strawberry pound cake, cheesecake pound cake, layered pound cake, strawberry topping, creamy pound cake
