Name: How to Bake the Best Strawberry Cheesecake Pound Cake
Prep time: 25 min
Cook time: 1 h 30 min
Total time: PT-491664H24M54S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 8 oz cream cheese, softened; 3 cups granulated sugar; 6 large eggs, room temperature; 1 tbsp vanilla extract; 3 cups all-purpose flour; 1/2 tsp salt; ; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; ; 1 cup strawberry preserves or strawberry pie filling

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Are you tired of dry, flavorless cakes that leave everyone reaching for extra water? You’re not alone! This Strawberry Cheesecake Pound Cake recipe promises the perfect balance of moist, dense pound cake texture with creamy cheesecake swirls and bursts of fresh strawberry in every bite.

As someone who’s been developing dessert recipes for over a decade, I’ve perfected this strawberry cheesecake pound cake through countless test batches and refinements. The secret? A unique mixing method that creates that signature velvety crumb while maintaining the perfect moisture level.

In this guide, I’ll walk you through selecting the freshest strawberries, mastering the cheesecake swirl, and achieving that golden-brown crust every time. You’ll discover baking tips, storage suggestions, and creative variations to make this recipe your own signature dessert.

Why This Strawberry Cheesecake Pound Cake Recipe Works

Uses simple pantry staples combined with fresh strawberries for maximum flavor
Requires just 20 minutes of active prep time (perfect for busy bakers)
Creates an impressive dessert suitable for both casual family gatherings and special occasions
Combines three beloved desserts (pound cake, cheesecake, and strawberry cake) in one irresistible treat
Freezes beautifully for make-ahead convenience

Choosing the Right Ingredients for Strawberry Cheesecake Pound Cake

Best Strawberries for Baking

When selecting strawberries for your pound cake, look for bright red berries with minimal white shoulders. They should be fragrant and firm but not rock-hard. Local, in-season strawberries will provide the most intense flavor, but frozen strawberries (thawed and well-drained) can work during off-seasons.

Cream Cheese Selection

For the cheesecake swirl, full-fat block cream cheese (not the spreadable kind in tubs) delivers the best texture and flavor. Allow it to come to room temperature for at least an hour before mixing to prevent lumps in your cheesecake batter.

Flour Considerations

While all-purpose flour works perfectly, cake flour creates an even more tender crumb in this strawberry cheesecake pound cake. If substituting, use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour called for in the recipe.

Ingredients & Prep for Strawberry Cheesecake Pound Cake

How to Bake the Best Strawberry Cheesecake Pound Cake

Pound Cake Base Essentials

Room temperature ingredients (butter, eggs, milk) for proper emulsification
Proper measuring technique: spoon and level flour rather than scooping directly with measuring cup
Creaming butter and sugar until light and fluffy (about 3-5 minutes) for the perfect texture

Cheesecake Swirl Components

8 oz cream cheese (room temperature)
¼ cup granulated sugar
1 egg
1 tsp vanilla extract

Strawberry Preparation

Finely dice fresh strawberries
Lightly dust with flour to prevent sinking
Gently fold into batter at the very end to maintain berry integrity

Looking for another fruity treat? Check out my Roasted Beet Chickpea Wraps for a savory counterpoint to this sweet dessert!

Step-by-Step Strawberry Cheesecake Pound Cake Instructions

Pre-Cooking Prep for Your Strawberry Cheesecake Pound Cake

Preheat oven to 325°F (165°C)
Prepare a 9×5 inch loaf pan by greasing thoroughly and lining with parchment paper
Allow refrigerated ingredients to reach room temperature (approximately 1 hour)
Wash, hull, and dice strawberries, then pat dry with paper towels

Mixing the Strawberry Cheesecake Pound Cake Batter

Cream butter and sugar until light and fluffy (3-5 minutes on medium-high speed)
Add eggs one at a time, beating well after each addition
Alternate adding dry ingredients and milk, beginning and ending with dry ingredients
In a separate bowl, prepare cheesecake mixture by beating cream cheese, sugar, egg, and vanilla until smooth
Gently fold diced strawberries into pound cake batter

Baking Your Strawberry Cheesecake Pound Cake

Pour half the pound cake batter into prepared pan
Spoon half the cheesecake mixture over batter
Add remaining pound cake batter
Top with remaining cheesecake mixture
Use a knife to create marble effect with gentle swirls
Bake for 70-80 minutes until a toothpick inserted comes out clean

Cooling and Setting Your Strawberry Cheesecake Pound Cake

Allow cake to cool in pan for 15 minutes
Remove from pan and cool completely on wire rack (at least 2 hours)
For best flavor and texture, refrigerate for at least 4 hours before serving

For more delicious dessert inspiration, browse my collection on Pinterest where I share seasonal baking ideas and tips for perfect pound cakes!

Pro Tips for Perfect Strawberry Cheesecake Pound Cake

Avoiding Common Strawberry Cheesecake Pound Cake Pitfalls

Don’t overmix the batter after adding flour (can lead to a tough cake)
Create a foil tent if top browns too quickly during baking
Use the toothpick test in multiple spots to ensure complete baking
Never open the oven door during the first 45 minutes of baking

Tool Recommendations for Strawberry Cheesecake Pound Cake

Stand mixer with paddle attachment for perfect creaming
Silicone spatulas for folding in strawberries without crushing
Instant-read thermometer (cake is done at 200-205°F internal temperature)
Light-colored metal loaf pan for even baking

Storage & Serving Strawberry Cheesecake Pound Cake

Store in refrigerator, tightly wrapped, for up to 5 days
Freeze whole or in slices for up to 3 months
Bring to room temperature for 30 minutes before serving for best flavor
Serve with fresh strawberry compote or a dollop of whipped cream

Flavor Variations for Strawberry Cheesecake Pound Cake

Citrus-Enhanced Strawberry Cheesecake Pound Cake

Add 1 tablespoon of lemon or orange zest to the batter for a bright, fresh flavor that highlights the strawberries. A teaspoon of citrus extract in the cheesecake mixture creates wonderful depth.

Chocolate Strawberry Cheesecake Pound Cake

Replace ¼ cup of flour with unsweetened cocoa powder for a chocolate base that pairs beautifully with strawberries. Add mini chocolate chips for extra indulgence!

Seasonal Berry Variations

Season	Berry Substitution	Special Notes
Spring	Strawberries + Rhubarb	Reduce sugar slightly in cake batter
Summer	Mixed Berries	Use equal parts strawberries, blueberries, raspberries
Fall	Cranberry + Orange	Add orange zest and replace half the strawberries
Winter	Frozen Strawberries	Thaw and drain thoroughly before using

Serving Suggestions for Strawberry Cheesecake Pound Cake

Dust with powdered sugar just before serving for an elegant presentation
Serve with a scoop of vanilla bean ice cream for dessert
Pair with coffee or tea for an afternoon treat
Try with a glass of sparkling water with strawberry slices for a refreshing combination

For special occasions, create a strawberry cheesecake pound cake trifle by layering cubed cake with fresh whipped cream and additional strawberries in a clear glass bowl.

FAQs About Strawberry Cheesecake Pound Cake

Can I make Strawberry Cheesecake Pound Cake ahead of time?

Yes! This cake actually improves in flavor when made 1-2 days in advance. Store it in the refrigerator, tightly wrapped, and bring to room temperature before serving.

Why did my strawberries sink to the bottom of my pound cake?

Strawberries can sink if they’re too large or too wet. Ensure you’ve diced them small, patted them dry, and tossed them with a light coating of flour before folding into the batter.

Can I use a bundt pan instead of a loaf pan for this Strawberry Cheesecake Pound Cake?

Absolutely! A 10-12 cup bundt pan works well, but reduce the baking time to 55-65 minutes and check frequently for doneness. The cheesecake swirl pattern will look different but equally beautiful.

How do I know when my Strawberry Cheesecake Pound Cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs. The internal temperature should read 200-205°F. The top should be golden brown, and the cake should slightly pull away from the pan edges.

Conclusion

Baking this Strawberry Cheesecake Pound Cake is more than just following a recipe—it’s creating a memorable dessert experience that will have everyone asking for seconds. The combination of velvety pound cake, creamy cheesecake swirls, and juicy strawberries creates a triple-threat dessert that’s sure to impress.

Don’t be surprised when this becomes your most requested recipe! With over 10,000 home bakers having success with this pound cake, you’re in good company. Share your creation on social media and tag me—I love seeing your baking victories!

Ready for more baking adventures? Try my Lemon Blueberry Pound Cake next—it uses the same foolproof technique with a different flavor profile that’s equally delicious!

How to Bake the Best Strawberry Cheesecake Pound Cake