If you’re looking for a show-stopping dessert that perfectly marries creamy cheesecake goodness with the tender density of pound cake, look no further than this Strawberry Cheesecake Pound Cake. Each bite is a swirl of rich vanilla cake, sweet-tart strawberries, and a hidden, buttery graham cracker layer that pays tribute to the classic cheesecake crust. Topped with a dreamy cream cheese glaze and more bright berries, this is the ultimate treat for any celebration—or just when you want a little extra joy in your day.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each item brings something special to your Strawberry Cheesecake Pound Cake. Every component works together to deliver that unmistakable flavor, tender crumb, and beautiful color you crave in a homemade dessert.
- Unsalted butter: Softened butter is essential for that rich, melt-in-your-mouth texture you expect from pound cake.
- Cream cheese (8 oz): Gives a creamy, tangy base that makes the cake extra luscious.
- Granulated sugar: Sweetens the cake and helps create a delicate crumb.
- Large eggs: These bind the batter and add richness—make sure they’re at room temperature for best mixing.
- Vanilla extract: A splash infuses the cake with warm, welcoming flavor.
- All-purpose flour (3 cups + 2 tbsp): The primary structure for the cake, plus a bit for coating strawberries so they don’t sink.
- Baking powder: Adds lightness and helps the cake rise beautifully.
- Salt: Balances and heightens all the other flavors.
- Fresh strawberries (1 cup, diced): Deliver bursts of juicy fruit throughout every slice.
- Graham cracker crumbs: The secret to getting that classic cheesecake crust flavor in every bite.
- Melted butter (2 tbsp): Binds the graham crumbs so they swirl through the cake like a dream.
- Cream cheese (4 oz, for glaze): Makes the topping ultra creamy and decadent.
- Powdered sugar: Sweetens and thickens the glaze to just the right consistency.
- Milk: Thins the glaze so it drizzles beautifully.
- Extra diced strawberries: Fresh, vibrant garnish for a stunning finish.
How to Make Strawberry Cheesecake Pound Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 325°F—this lower temp is key for an even bake. Thoroughly grease and flour a 10-inch bundt pan, making sure to get into all the nooks so your Strawberry Cheesecake Pound Cake slips out perfectly golden and intact.
Step 2: Cream the Butter and Cream Cheese
Using a stand mixer or hand mixer, beat together the softened butter and cream cheese until they’re absolutely creamy and smooth. This step sets the tone for a luxuriously dense and tender cake, so take a couple of minutes to really whip it well.
Step 3: Add Sugar and Eggs
Gradually add the granulated sugar, beating until the mixture is light and fluffy—think pale and voluminous! Next, blend in the eggs one by one, taking care to fully incorporate each before adding the next. Stir in your vanilla for that classic, fragrant note.
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking powder, and salt. With your mixer on low, slowly add these dry ingredients to your wet mixture, just until combined. Overmixing here can lead to a dense cake, so mix gently until no flour streaks remain.
Step 5: Prepare and Fold in Strawberries
Toss the diced strawberries with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake, then gently fold them into the batter. The flour coating really makes a difference: every slice is studded with sweet pockets of fruit.
Step 6: Create the Graham Swirl and Layer
In a small bowl, combine the graham cracker crumbs and melted butter—this mixture is what gives the Strawberry Cheesecake Pound Cake its iconic cheesecake flair. Pour half the cake batter into your prepared pan, sprinkle the graham crust evenly, then top with the remaining batter. This way, you get that lovely crust flavor in every bite, not just on the bottom!
Step 7: Bake and Cool
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Bundt cakes can be deceiving, so check a few spots. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack. Let it cool completely—that patience pays off with clean slices.
Step 8: Mix and Drizzle the Glaze
For the finale, beat 4 oz of softened cream cheese with powdered sugar, vanilla, and just enough milk to create a silky, pourable glaze. Drizzle generously over your cooled cake and top with extra diced strawberries for that “wow” moment.
How to Serve Strawberry Cheesecake Pound Cake
Garnishes
The easiest way to make your Strawberry Cheesecake Pound Cake look bakery-worthy is with fresh toppings. Scatter extra diced strawberries across the glazed top. A sprinkle of graham cracker crumbs or a dusting of powdered sugar would also make each slice feel extra special.
Side Dishes
For a truly decadent dessert plate, serve your cake with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. If you’re feeling fancy, a handful of raspberries, blueberries, or even a sprig of fresh mint on the side compliments the cake’s sweetness beautifully.
Creative Ways to Present
Cut the Strawberry Cheesecake Pound Cake into thick slices and layer them in parfait glasses with whipped cream and strawberries for a fun, individual dessert. Or, try cubing slices and using them for an elevated strawberry shortcake trifle—pound cake soaks up all the extra sweet juices and glaze for maximum deliciousness.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Strawberry Cheesecake Pound Cake tightly in plastic wrap or keep it in an airtight container. It will stay fresh at room temperature for up to two days, or last in the refrigerator for up to a week. The flavors meld beautifully overnight, making slices even more delicious on day two.
Freezing
Want to save some for later? Freeze individual slices or the whole ungarnished cake, tightly wrapped in plastic and then aluminum foil. This pound cake freezes perfectly and can be kept for up to three months. For best results, freeze without the glaze and strawberries, then add those after thawing.
Reheating
If you like your cake slightly warm (who doesn’t?), let refrigerated slices come to room temperature or give them a quick 10–15 seconds in the microwave. If you’re reheating from frozen, defrost overnight in the fridge before enjoying, then glaze and garnish as usual.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If using frozen strawberries, thaw and drain them well before tossing with flour and folding into the batter. Frozen berries tend to be more watery, so draining is key to avoid excess moisture in your cake.
Why did my pound cake crack on top?
Cracks are totally normal with pound cakes! A thick batter and long baking time result in a crackly top, which some home bakers consider a badge of honor. Once glazed and garnished, the crack virtually disappears.
Is it possible to make this cake gluten free?
Yes! Just swap out the all-purpose flour for your favorite cup-for-cup gluten free baking blend and use gluten free graham cracker crumbs. The cake will still have that fabulous flavor and texture.
What’s the best way to tell if my cake is done?
Start checking for doneness around 75 minutes with a wooden skewer or long toothpick. If it comes out clean or with just a few moist crumbs, your Strawberry Cheesecake Pound Cake is ready to come out of the oven.
Can I make this recipe in a loaf or regular cake pan?
You can! Divide the batter between two large loaf pans or use a 9×13-inch pan, adjusting the bake time as needed (usually shorter). Just watch closely and test with a toothpick for doneness.
Final Thoughts
Baking a Strawberry Cheesecake Pound Cake is a surefire way to impress your loved ones and satisfy your sweet tooth. Every decadent slice brings together the best parts of pound cake and cheesecake, crowned with a parade of fresh strawberries. Give it a try—you’ll fall in love with every bite and maybe even start your own new dessert tradition!
Print
Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delicious combination of a classic pound cake with the sweet tang of strawberries and a hint of cheesecake flavor in this delightful Strawberry Cheesecake Pound Cake. Perfect for any occasion, this moist and flavorful cake is sure to impress your family and friends!
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup diced fresh strawberries
- 2 tbsp all-purpose flour (for tossing strawberries)
Graham Cracker Crumbs Mixture:
- 1 cup graham cracker crumbs
- 2 tbsp melted butter
Glaze:
- 4 oz cream cheese (for glaze)
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
- Extra diced strawberries for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 325°F and grease and flour a 10-inch bundt pan.
- Mix Wet Ingredients: Beat butter and cream cheese until creamy, then gradually add sugar, eggs, and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt; add to wet mixture and mix until combined.
- Prepare Strawberries: Toss diced strawberries with flour and fold into batter.
- Prepare Crumb Mixture: Mix graham cracker crumbs and melted butter.
- Layer Batter: Spoon half of the batter into the pan, sprinkle with crumb mixture, then add remaining batter.
- Bake: Bake for 75–85 minutes; cool before glazing.
- Make Glaze: Beat cream cheese, powdered sugar, vanilla, and milk until smooth; drizzle over cake and garnish with strawberries.
Notes
- Use room temperature ingredients for best results.
- You can substitute frozen strawberries, but thaw and drain them first.
- The graham cracker swirl mimics cheesecake crust and adds texture.
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