A rich and moist pound cake swirled with creamy strawberry cheesecake filling, this Strawberry Cheesecake Filling Pound Cake recipe is a showstopper dessert perfect for special occasions or simply indulging your sweet tooth. The combination of buttery pound cake and tangy cheesecake filling creates a heavenly treat.
Why You’ll Love This Recipe
The rich and buttery pound cake pairs beautifully with the creamy, strawberry-infused cheesecake filling.
It’s perfect for celebrations, afternoon tea, or as a gift for loved ones.
The marbled effect is stunning and makes it look bakery-worthy.
Simple ingredients come together for an impressive result.
You can customize it with different fruit fillings or flavors for endless possibilities.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pound Cake:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
For the Strawberry Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/3 cup strawberry jam or puree
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
In a large bowl, cream together the butter and sugar using a mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix just until combined.
In another bowl, beat together the cream cheese, sugar, egg, strawberry jam, and vanilla extract until smooth to create the cheesecake filling.
Pour half of the pound cake batter into the prepared pan, spreading it evenly. Spoon the cheesecake filling on top, then cover with the remaining batter. Use a knife to gently swirl for a marbled effect.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and Timing
Servings: 10 slices
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Calories: 310 kcal per serving
Variations
Use raspberry, blueberry, or apricot jam instead of strawberry for a new flavor twist.
Add a tablespoon of lemon zest to the pound cake batter for a zesty citrus touch.
Incorporate chocolate chips into the cheesecake filling for a chocolate-strawberry combination.
Swap whole milk with buttermilk for a tangier and even moister cake.
Use almond extract instead of vanilla for a nutty undertone.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated in an airtight container for up to 5 days.
Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
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FAQs
How do I prevent the cheesecake filling from sinking to the bottom?
Ensure the pound cake batter is thick enough and the filling is evenly spooned over the batter without being too runny.
Can I use low-fat cream cheese?
Yes, but the texture and richness of the cheesecake filling may be slightly altered.
Can I make this recipe gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.
What other pans can I use besides a loaf pan?
You can use a bundt pan or a square baking pan, but adjust the baking time accordingly.
Can I use fresh strawberries instead of jam?
Yes, puree the fresh strawberries and cook them down slightly to thicken before using as filling.
Conclusion
This Strawberry Cheesecake Filling Pound Cake combines classic flavors with a creative twist to deliver a dessert that’s as delicious as it is beautiful. Whether for a special occasion or just because, it’s sure to impress. Give it a try and enjoy every decadent bite.
📖 Recipe:
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Strawberry Cheesecake Filling Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A rich and buttery pound cake swirled with tangy strawberry cheesecake filling. Perfect for special occasions, this showstopper dessert is easy to make yet bakery-worthy in flavor and appearance.
Ingredients
For the Pound Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract
¾ cup whole milk
For the Strawberry Cheesecake Filling:
8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
½ cup strawberry jam or puree
1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Combine Batter: Gradually mix in dry ingredients, alternating with milk. Begin and end with the dry mixture. Mix just until combined.
- Make Cheesecake Filling: In a separate bowl, beat cream cheese, sugar, egg, strawberry jam, and vanilla until smooth.
- Assemble Cake: Pour half the pound cake batter into the prepared pan. Spread the cheesecake filling over the batter, then cover with the remaining batter. Gently swirl with a knife for a marbled effect.
- Bake: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Use a thick jam or cooked strawberry puree to ensure the filling doesn’t sink.
For added flavor, fold in lemon zest or swap vanilla extract with almond extract.
Avoid overmixing the batter to keep the pound cake tender.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 310 kcal
