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Strawberry Cheesecake Pound Cake

This Strawberry Cheesecake Pound Cake captures the essence of summer, bringing a burst of summery joy to your table. It’s easier to make than you think, and the result is a show-stopping dessert that's guaranteed to impress.
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Cook Time 1 hour 15 minutes
Course Dessert

Equipment

  • 8-inch round cake pans
  • Medium bowl
  • Large bowl
  • Wire rack

Ingredients
  

Pound Cake Base

  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 2.5 cups granulated sugar
  • 6 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 0.5 tsp salt
  • 1 cup fresh strawberries finely chopped or lightly mashed
  • 1 tbsp strawberry jam or preserves optional
  • red or pink food coloring optional

Cheesecake Filling

  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream to thin, if needed

Decoration

  • Crushed freeze-dried strawberries or red velvet crumbs
  • White chocolate curls or sprinkles optional

Instructions
 

  • Preheat oven to 325°F (165°C). Grease and flour two 8-inch round cake pans.
  • In a medium bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla; blend until creamy. Set aside.
  • In a large bowl, cream together butter and cream cheese until smooth and fluffy. Gradually add sugar and beat well (3–5 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined. Gently fold in chopped strawberries and jam (if using). Add food coloring, if desired.
  • Divide the pound cake batter evenly between the prepared pans. Spread a thin layer of the cheesecake filling over the batter in each pan, avoiding the edges. Top with the remaining pound cake batter. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cakes cool in pans for 15 minutes before inverting onto a wire rack to cool completely.
  • In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Mix in vanilla extract and add heavy cream, 1 tablespoon at a time, if needed to reach desired consistency.
  • Level cake layers if necessary. Spread a layer of frosting between the cake layers and frost the entire cake. Use a spatula to create swirls in the frosting. Decorate with crushed freeze-dried strawberries or red velvet crumbs and optional white chocolate curls or sprinkles.

Notes

Feel free to experiment! You could use raspberries or blueberries instead of strawberries. For a boozy twist, add a tablespoon of Grand Marnier or Chambord to the batter. A sprinkle of chopped nuts would also be delicious.
Keyword Cheesecake, Pound Cake, Strawberry