I still remember the first time I combined a cheesecake swirl with a pound cake. I was testing recipes for a family party and couldn’t decide between a classic vanilla pound cake or a no-bake strawberry cheesecake. Then I thought… why not both?

I started with my tried-and-true pound cake base—rich with butter and sour cream for that tight crumb and tender bite. Then I folded in a silky, tangy cheesecake swirl that bakes right into the center. But the magic touch? A vibrant strawberry cream cheese frosting made with real strawberry preserves. It’s sweet, slightly tart, and velvety-smooth—like strawberry milkshake meets cloud frosting.

The first time I brought it out, I didn’t even get to plate it before someone asked, “Did you buy that from a bakery?” My answer? “Nope—but it tastes like I did.”

Now it’s my go-to for spring brunches, birthdays, baby showers, and even Valentine’s Day. The colors are gorgeous, the flavors are layered, and the texture is absolutely luscious. Serve it cold for a firmer cheesecake bite, or room temp for maximum softness.

It’s the kind of cake that says “I love you” without even trying—and I promise, it’s easier than it looks

This triple-threat cake features a buttery pound cake base, a baked-in cheesecake layer, and a fruity, creamy strawberry frosting that seals the deal.

The pound cake is extra tender thanks to sour cream and a high-fat butter base. The cheesecake layer is swirled in for a surprise creaminess that balances the richness of the cake.

Topping it all is a homemade strawberry cream cheese frosting, made with real preserves for big berry flavor. It spreads like a dream and sets just enough for easy slicing.

From first bite to final crumb, this cake delivers texture, flavor, and sweetness in perfect harmony—an all-in-one dessert for cheesecake and pound cake lovers alike.

A Family Favorite Story

So here’s the scene: my daughter’s birthday brunch, pastel decorations everywhere, and I wanted a dessert that felt festive and indulgent. I made this cake on a whim—and y’all, it was gone before I even sat down. My mom asked for the recipe, my husband took the last slice for breakfast (rude but valid), and now this cake is officially the family favorite.

Even my father-in-law, who’s not a “dessert person,” quietly went back for seconds. That’s when I knew this recipe was something special. It’s not just cake—it’s a celebration in every bite.

Why This Strawberry Cheesecake Pound Cake?

• Two Desserts in One: Rich pound cake + baked cheesecake swirl = wow.
• Real Strawberry Flavor: No artificial stuff—just real preserves for the frosting.
• Pretty in Pink: Gorgeous for spring, brunches, or romantic occasions.
• Perfect Texture: Dense but moist, creamy but structured, sliceable and rich.
• Crowd-Pleaser: Even the non-dessert eaters will ask for seconds.

What You Need for Strawberry Cheesecake Pound Cake

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 ½ cups granulated sugar
• 6 large eggs
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract (optional)
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream

For the Cheesecake Swirl:

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

For the Strawberry Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• ½ cup strawberry preserves (not jelly)
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Strawberry Cheesecake Pound Cake

Start with the cheesecake swirl: In a bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla, and mix until creamy. Set aside.

Make the pound cake: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan (or line a loaf pan if preferred).

In a large bowl, cream butter and sugar until light and fluffy—about 3–4 minutes. Add eggs one at a time, beating well after each. Stir in vanilla and almond extract.

In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with flour. Don’t overmix—just until combined.

Pour two-thirds of the batter into the prepared pan. Spoon the cheesecake mixture over the center, keeping it mostly in the middle. Swirl gently with a knife. Top with remaining batter and smooth the surface.

Bake for 65–75 minutes, or until a toothpick inserted in the cake (not the cheesecake center) comes out clean. Cool in pan 15 minutes, then turn out and cool completely on a rack.

Frosting time: Beat butter and cream cheese until creamy and smooth. Add strawberry preserves, vanilla, and salt. Gradually beat in powdered sugar until fluffy and spreadable.

Spread or pipe frosting over the cooled cake. Garnish with fresh strawberries or edible flowers if desired.

Tips for Strawberry Cheesecake Pound Cake

Always use room temperature ingredients for both the cake and the swirl—this keeps everything smooth and helps the textures bake evenly.

Chill the cake slightly before slicing if you want clean, beautiful cuts that show off the cheesecake swirl. The flavors deepen even more the next day, so it’s perfect to make ahead for gatherings.

Substitutions and Variations

• No Strawberry Preserves? Use raspberry or cherry preserves instead.
• Lighter Option: Skip the frosting and dust with powdered sugar for a simpler look.
• Add Crunch: Fold in ½ cup chopped toasted pecans or white chocolate chips.
• Mini Version: Bake in loaf pans or mini bundt molds for individual servings.

Make a Healthier Version

Use Greek yogurt instead of sour cream and swap half the butter for unsweetened applesauce in the pound cake. Opt for reduced-fat cream cheese and cut the frosting sugar by ½ cup if you prefer less sweetness. You can also use a low-sugar fruit spread in the frosting.

Closing for Strawberry Cheesecake Pound Cake – Todd Wilbur Style

And there you have it—the dreamiest cake combo that’s soft, swirled, and strawberry-kissed. This Strawberry Cheesecake Pound Cake is your secret weapon for spring occasions, afternoon teas, or anytime your sweet tooth wants something extra. Make it once, and it’ll be on your favorites list forever. Don’t forget to tag us when you bake it—and check out more strawberry-forward favorites while you’re here!

Frequently Asked Questions for Strawberry Cheesecake Pound Cake

Can I use fresh strawberries instead of preserves in the frosting?
You can, but purée and reduce them first to avoid a watery texture.

Can I make this in a loaf pan?
Yes! You may need two loaf pans or reduce the recipe by ⅓.

How do I keep the cheesecake layer from sinking?
Layer it gently in the center and avoid over-swiping when swirling.

Can I freeze this cake?
Yes—wrap tightly and freeze unfrosted. Add frosting after thawing.

How long does it keep?
Covered in the fridge, it stays moist and delicious for up to 5 days.

Is the frosting pipeable?
Yes, once chilled slightly—it holds its shape beautifully.

Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend.

What’s the best way to serve it?
Slightly chilled or room temp with a few fresh strawberries on top.

Can I use low-fat cream cheese?
Yes, but full-fat gives the richest texture.

Can I use a cake mix for the base?
Sure! Add a cheesecake swirl and homemade frosting to elevate it.

Can I bake this as cupcakes?
Yes! Fill halfway with batter, add a dollop of cheesecake, and top with more batter. Adjust bake time to 20–25 mins.

Does the cake need to be refrigerated?
Yes—because of the cream cheese swirl and frosting, store in the fridge.