Strawberry Cheesecake Pound Cake

Prep Time: 20 mins | Bake Time: 60–70 mins | Serves: 10–12

Ingredients:

For the Pound Cake:

• 1 ½ cups (190g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• 1 cup (230g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup (120ml) sour cream or Greek yogurt

For the Cheesecake Swirl:

• 8 oz (225g) cream cheese, softened

• ¼ cup (50g) sugar

• 1 egg yolk

• 1 tsp vanilla extract

For the Strawberry Layer:

• 1 cup fresh strawberries, diced (or ½ cup strawberry jam)

• 1 tbsp cornstarch (if using fresh berries)

• 1 tbsp lemon juice

Optional Glaze:

• ½ cup (60g) powdered sugar

• 1–2 tbsp milk or strawberry puree

• ½ tsp vanilla extract

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Instructions:

1️⃣ Prep the Strawberries:

• Toss diced strawberries with cornstarch and lemon juice (to thicken juices). Set aside.

• Alternative: Warm strawberry jam slightly for easier swirling.

2️⃣ Make the Cheesecake Swirl:

• Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

3️⃣ Make the Pound Cake Batter:

1. Whisk flour, baking powder, and salt in a bowl.

2. In another bowl, cream butter and sugar until fluffy (~3 mins).

3. Add eggs one at a time, then vanilla and sour cream.

4. Gradually mix in dry ingredients until just combined.

4️⃣ Layer & Swirl:

1. Spread half the pound cake batter into a greased 9×5-inch loaf pan.

2. Dollop half the cheesecake mixture on top, then sprinkle half the strawberries.

3. Repeat layers. Use a knife to gently swirl.

5️⃣ Bake:

• At 325°F (160°C) for 60–70 mins, until a toothpick comes out clean (cover with foil if browning too quickly).

• Cool in pan for 15 mins, then transfer to a wire rack.

6️⃣ Glaze (Optional):

• Mix powdered sugar, milk, and vanilla. Drizzle over cooled cake.

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🌟 Tips & Variations:

• Extra moist: Brush warm cake with strawberry syrup (reduce blended berries + 1 tbsp sugar).

• Nutty crunch: Add ½ cup chopped white chocolate or toasted almonds to the batter.

• Mini cakes: Bake in muffin tins for 25–30 mins.

• Make ahead: Stores well for 3 days refrigerated.

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This cake is a showstopper—dense yet tender, with pockets of creamy cheesecake and tangy strawberries.