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
