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Strawberry Cheesecake Pound Cake – Rich, Creamy & Irresistible

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A rich pound cake swirled with creamy cheesecake and studded with fresh strawberries. Moist, decadent, and beautiful enough for any celebration or afternoon treat.

Ingredients

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Pound Cake Batter:

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 2½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ½ cup milk or heavy cream

  • 1 tbsp vanilla extract

Cheesecake Swirl:

  • 8 oz cream cheese, softened

  • ⅓ cup powdered sugar

  • 1 egg yolk

  • ½ tsp vanilla extract

Strawberries:

  • 1 cup diced strawberries

  • 1 tsp flour or cornstarch

Instructions

  • Preheat oven to 325°F. Grease and flour bundt or loaf pan.

  • Mix cheesecake swirl ingredients in a bowl and set aside.

  • Toss strawberries with 1 tsp flour.

  • Cream butter and sugar until fluffy. Beat in eggs and vanilla.

  • Alternate adding dry ingredients and milk. Mix just until combined.

  • Layer half the batter, half cheesecake swirl, and half the strawberries. Repeat.

  • Swirl gently with a knife. Bake 70–85 minutes.

  • Cool in pan 15 minutes, then invert and cool fully before slicing.

Notes

  • Use frozen strawberries if well-drained.

  • Let chill fully for clean slicing.

  • Store covered in the refrigerator.

Find it online: https://foodemily.com/strawberry-cheesecake-pound-cake-rich-creamy-irresistible/