If you’re searching for a swoon-worthy treat that fuses everything you love about classic pound cake with the creamy bliss of cheesecake and a pop of fresh berry flavor, this Strawberry Cheesecake Filling Pound Cake is pure magic. Imagine slicing through a golden, buttery crust to reveal a luscious, strawberry-swirled cheesecake center—each bite is as dreamy as the next! Whether you’re dazzling family at a celebration or just need a sweet pick-me-up with your afternoon coffee, this cake is the delicious twist your dessert routine has been waiting for.

Strawberry Cheesecake Filling Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Strawberry Cheesecake Filling Pound Cake is chosen for a reason—each one plays an important part in creating that irresistibly moist texture and the vibrant swirl of cheesecake. Simple, but magical when brought together, these staples yield decadence with just a bit of prep.

Unsalted butter (1 1/2 cups, softened): The base of our pound cake for richness and that classic tender crumb.
Granulated sugar (2 3/4 cups): Sweetens the batter and helps with creaming for a lighter texture.
Large eggs (6): Essential for structure and a velvety texture—add them one at a time for best results.
Vanilla extract (1 tablespoon): Warms up all the flavors and balances the sweetness.
All-purpose flour (3 cups): Gives the cake its sturdy, sliceable shape while staying soft.
Baking powder (1/2 teaspoon): Lends a gentle lift so the cake isn’t too dense.
Salt (1/2 teaspoon): Just enough to make all the other flavors shine.
Sour cream (1 cup): Keeps the crumb moist and adds a subtle tang that pairs beautifully with strawberries.
Fresh strawberries (1 cup, chopped): Jewel-bright bites of sweetness that add color and fruity bursts to your cheesecake filling.
Cream cheese (8 oz, softened): The heart of the cheesecake filling—make sure it’s soft for easy blending.
Powdered sugar (1/3 cup): Sweetens and smooths the cheesecake layer without any grit.
Lemon juice (1 teaspoon): Adds a hint of brightness, making the filling taste even fresher.
Cornstarch (1 tablespoon): Thickens the cheesecake swirl to help it hold its shape inside the cake.

How to Make Strawberry Cheesecake Filling Pound Cake

Step 1: Prep the Pan and Set the Oven

Start by preheating your oven to 325°F (165°C). Grease a 10-inch bundt pan generously, making sure to get into every nook and cranny. This little step ensures that your beautifully swirled Strawberry Cheesecake Filling Pound Cake pops out of the pan with zero fuss and a glorious crust.

Step 2: Mix the Pound Cake Batter

In a large bowl, cream together the softened butter and granulated sugar. Give this at least 3–4 minutes—a little patience here whips in air for the lightest crumb. Then, beat in the eggs one at a time, mixing well after each addition. Add your vanilla extract and mix again. In another bowl, whisk the flour, baking powder, and salt. Now, add the dry mix to the creamed mixture in three parts, alternating with sour cream. Begin and end with the dry ingredients, mixing gently so your batter stays fluffy but not overmixed.

Step 3: Make the Cheesecake Filling

In a fresh bowl, blend the softened cream cheese, powdered sugar, lemon juice, and cornstarch until everything’s silky smooth. This is your cheesecake magic moment! Gently fold in your chopped strawberries—the goal is juicy pops of fruit without crushing them. This creamy, strawberry-flecked mixture becomes the luscious core of your Strawberry Cheesecake Filling Pound Cake.

Step 4: Assemble the Cake Layers

Pour half the pound cake batter into the greased bundt pan, smoothing it into an even layer. Carefully spoon the cheesecake filling right in the center, keeping it away from the edges to prevent leaking. Follow with the rest of the cake batter, covering the filling completely and smoothing the surface gently.

Step 5: Bake to Perfection

Bake the cake in your preheated oven for 65–75 minutes. Start checking at 65 minutes—a toothpick should come out with just crumbs (make sure you’re not poking through the cheesecake center!). Let your Strawberry Cheesecake Filling Pound Cake cool in the pan for 15–20 minutes. Invert it onto a wire rack and let it cool fully. This patience ensures perfect, clean slices.

How to Serve Strawberry Cheesecake Filling Pound Cake

Garnishes

Top your masterpiece with swirls of whipped cream, a scatter of fresh strawberries, or even a drizzle of strawberry glaze. Each garnish adds freshness and an inviting look, making your Strawberry Cheesecake Filling Pound Cake worthy of the finest dessert table.

Side Dishes

Pair a slice with a scoop of vanilla bean ice cream or a spoonful of tangy Greek yogurt for lightness. Both play off the richness and creamy tang of the cheesecake filling. Or, serve alongside a mug of coffee or a flute of bubbly for that extra-special celebration.

Creative Ways to Present

Transform this cake into an elegant trifle by layering cubes with whipped cream and more strawberries in small glasses. For picnics, slice and wrap in parchment for a portable treat. Or, go classic: just dust with powdered sugar and let the vibrant layers shine on their own.

Make Ahead and Storage

Storing Leftovers

Wrap your Strawberry Cheesecake Filling Pound Cake tightly in plastic wrap or foil and store it in the refrigerator. It keeps moist and flavorful for up to 5 days. In fact, some say it’s even better on day two as the flavors meld!

Freezing

This cake is delightfully freezer-friendly. Slice it and wrap individually (or freeze whole), then tuck into a freezer bag. It stays lovely for up to three months. To thaw, just move slices to the fridge or counter for a few hours.

Reheating

If you’d like a warm slice, pop it in the microwave for about 10–15 seconds. The cheesecake center gets extra creamy and the cake turns ultra-soft—just don’t overdo it or you’ll lose that just-baked texture.

FAQs

Can I use frozen strawberries instead of fresh?

You can, but thaw and thoroughly drain the berries first. Frozen strawberries tend to release more liquid, so pat them dry to avoid a watery filling in your Strawberry Cheesecake Filling Pound Cake.

What’s the trick to getting the cheesecake swirl centered?

Keep the cheesecake filling from touching the sides of your bundt pan when assembling. Pour batter first, spoon filling right in the middle, then cover completely—that way, you’ll get a pretty swirl right in the heart of each slice.

How do I know when the cake is fully baked?

Look for golden edges and a cake that springs back when lightly pressed. Insert a toothpick near (but not through) the cheesecake center; it should come out with just a few crumbs, not wet batter.

Can I add extra flavors to the cheesecake filling?

Absolutely! A zest of lemon, a handful of mini chocolate chips, or even a splash of almond extract adds another dimension to your Strawberry Cheesecake Filling Pound Cake. Just keep extra additions minimal so you don’t overpower the star flavors.

Is this cake best served chilled or at room temperature?

Both ways are delicious! Chilled slices have a firmer texture and pronounced cheesecake flavor, while room temp serving gives a softer, melt-in-your-mouth crumb. Try both and see which one you love best.

Final Thoughts

I can’t wait for you to experience the joy that comes from baking and sharing this Strawberry Cheesecake Filling Pound Cake! It’s the kind of showstopper dessert that turns any occasion into something special. So grab your bundt pan and strawberries—your oven (and your friends) are waiting!