I created this Strawberry Cheesecake Pound Cake by blending dense, buttery pound cake with a creamy cheesecake swirl and fresh strawberry flavor. It yields a moist, rich cake perfect for celebrations or snacking anytime.

Why You’ll Love This Recipe

I love how the cream cheese swirl adds extra richness and tang, balancing the sweetness of fresh strawberries. It isn’t overly sugary because the strawberries do the flavor work. The result is a luxurious, tender cake that feels like dessert heaven in every bite.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
2 cups granulated sugar
8 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon salt
6 large eggs, room temperature
3 cups all‑purpose flour, sifted
2 cups fresh strawberries, muddled (some puree, some chunks)

Directions

Preheat oven to 175 °C (350 °F). Grease and flour a Bundt or tube pan.
In a mixer, cream together butter, sugar, and cream cheese until light and fluffy (about 3 minutes).
Beat in vanilla and salt until combined.
Add eggs one at a time, mixing thoroughly after each.
Gradually add flour, one cup at a time, mixing until just incorporated.
Fold in muddled strawberries gently so I maintain texture.
Pour batter into the prepared pan and lightly sprinkle additional vanilla sugar on top (optional).
Bake for about 1 hour (a toothpick should come out clean).
Cool in pan 5–10 minutes, then invert onto a rack to cool completely before slicing.

Servings and timing

Makes one 12‑slice pound cake.

Prep time: 15 minutes
Cook time: ~1 hour
Cooling time: ~10 minutes in pan, plus complete cooling on rack

Variations

Fruit swap: I can switch strawberries for raspberries, blueberries, or mixed berries. Muddled blackberries have worked beautifully in my tests.
Zest boost: A bit of lemon or orange zest lifts the flavor—especially with blueberries or raspberries.
Mini loaves: Divide into four small loaf pans and bake for ~45 minutes for adorable gift-sized treats.

Storage/reheating

I store slices wrapped in plastic at room temperature for up to 3 days. For longer, I freeze slices in airtight bags up to 2 months. To defrost, I leave them on the counter or warm them briefly in a low oven (150 °C / 300 °F for ~10 minutes) or toaster oven until just soft.

FAQs

Is the flour self‑rising or plain?

I use plain all‑purpose flour and let baking time do the rising.

Can I make this gluten‑free?

Yes—I substitute a 1:1 gluten‑free blend. Texture stays surprisingly similar, just be sure to check doneness early.

Do I have to mash the strawberries?

Not at all! I like some berry chunks, but I can purée completely for uniform pink color and flavor.

How to prevent strawberries from sinking?

Gently folding them in at the end helps. If sinking happens, it’s usually from overmixing or adding too much fruit moisture.

Can I skip the cheesecake swirl?

Definitely. If I’m short on time, I just make a plain cream cheese pound cake and swirl in the berries instead.

Conclusion

I’m always reaching for this cake when I want something a bit special yet easy. The creamy swirl and fresh berry flavor make it feel fancy without fuss. It’s a recipe I return to for birthdays, brunches, or cozy coffee afternoons—always a hit with friends and family.

Strawberry Cheesecake Pound Cake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Strawberry Cheesecake Pound Cake combines buttery pound cake with a creamy cheesecake swirl and the natural sweetness of fresh strawberries. Moist, rich, and full of berry flavor, it’s perfect for celebrations or casual snacking.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
8 oz cream cheese, softened
1 tsp vanilla extract
1 tsp salt
6 large eggs, room temperature
3 cups all-purpose flour, sifted
2 cups fresh strawberries, muddled (some puree, some chunks)

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Instructions

Preheat oven to 175 °C (350 °F). Grease and flour a Bundt or tube pan.
Cream together butter, sugar, and cream cheese until light and fluffy (about 3 minutes).
Beat in vanilla and salt until combined.
Add eggs one at a time, mixing thoroughly after each.
Gradually add flour, one cup at a time, mixing until just incorporated.
Gently fold in muddled strawberries to maintain texture.
Pour batter into prepared pan and optionally sprinkle with vanilla sugar.
Bake for about 1 hour, or until a toothpick inserted comes out clean.
Cool in the pan for 5–10 minutes, then invert onto a rack and cool completely before slicing.