Description
Strawberry Cheesecake Pound Cake is a rich and decadent dessert featuring a buttery vanilla pound cake layered with a creamy cheesecake filling and swirls of sweet strawberry sauce. Finished with a strawberry glaze, this elegant cake is perfect for holidays, celebrations, or special occasions.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1 cup strawberry pie filling or strawberry preserves
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons strawberry puree
- Fresh strawberries for garnish (optional)
Instructions
- Preheat oven to 325°F (165°C) and grease a 10-inch Bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and sour cream to the butter mixture, mixing until combined.
- Stir in vanilla extract.
- In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
- Pour half of the pound cake batter into the prepared pan.
- Spoon the cheesecake mixture evenly over the batter.
- Add dollops of strawberry filling over the cheesecake layer.
- Cover with the remaining pound cake batter and gently smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Whisk together powdered sugar, milk, and strawberry puree to make the glaze.
- Drizzle glaze over the cooled cake and garnish with fresh strawberries if desired.
- Slice and serve.
Notes
- Ensure all refrigerated ingredients are at room temperature before mixing.
- Do not overmix the batter to maintain a tender crumb.
- Homemade strawberry compote can be substituted for pie filling.
- Refrigerate the cake because of the cheesecake layer.
- Store covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American