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