Go Back

Strawberry Cheesecake Pound Cake

A moist and flavorful pound cake swirled with fresh strawberry sauce and topped with creamy strawberry cream cheese frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pound Cake
  • 2 cups all-purpose flour Measure correctly; scoop and level or weigh.
  • 1 cup unsalted butter Room temperature.
  • 8 ounces cream cheese Room temperature.
  • 2 cups granulated sugar Add gradually to the butter and cream cheese mixture.
  • 4 large eggs Add one at a time.
  • 1 teaspoon vanilla extract For flavor.
  • 1 teaspoon salt Pinch for balance.
For the Strawberry Sauce
  • 2 cups chopped strawberries Fresh or frozen.
  • 1 tablespoon lemon juice To enhance flavor.
  • 4 tablespoons sugar Adjust based on sweetness preference.
  • 1 teaspoon cornstarch Mixed with 1 teaspoon water for thickness.
  • 1 pinch salt To balance sweetness.
For the Strawberry Cream Cheese Frosting
  • 8 ounces full-fat cream cheese Room temperature.
  • 1/2 cup unsalted butter Room temperature.
  • 3 cups powdered sugar Sifted.
  • 2 tablespoons strawberry sauce From above, cooled.
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Method
 

Preparation
  1. Start by preheating the oven to 325°F (163°C).
  2. In a mixing bowl, cream the butter and cream cheese together until light and fluffy.
  3. Gradually add the sugar and beat until the mixture is creamy and pale.
  4. Add eggs one at a time, mixing until fully incorporated before adding the next.
  5. Sift the flour and salt together, then gently fold into the batter until just combined.
  6. Swirl in the prepared strawberry sauce into the batter without overmixing.
Baking
  1. Pour the batter into a greased bundt pan and bake for 60 – 70 minutes, testing doneness with a skewer.
  2. Allow the cake to cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely.
Frosting
  1. In a bowl, beat the cream cheese and butter until smooth and fluffy.
  2. Add powdered sugar gradually and mix until desired consistency is reached.
  3. Incorporate the vanilla, salt, and strawberry sauce. If needed, adjust thickness with powdered sugar or a splash of milk.
  4. Spread frosting generously on the cooled cake.
Serving
  1. Serve slices at room temperature for the best texture.
  2. Optionally, drizzle with extra strawberry sauce before serving.

Notes

Store unfrosted cake at room temperature for up to 2 days or refrigerate frosted cake for 3-4 days. Freeze slices for up to 2 months.