Strawberry Cheesecake Pound Cake πŸ“πŸ°


1. Prep & Preheat

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

2. Make the Strawberry Layer

  • Toss strawberries, sugar, and cornstarch in a bowl. Set aside.

3. Prepare the Cheesecake Swirl

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

4. Mix the Pound Cake Batter

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

  • In another bowl, cream butter and sugar until fluffy. Add eggs, sour cream, and vanilla.

  • Gradually mix in dry ingredients.

5. Layer & Swirl

  • Spread half the pound cake batter in the pan.

  • Dollop cheesecake mixture on top, then sprinkle strawberries.

  • Add remaining batter and swirl gently with a knife.

6. Bake to Perfection

  • Bake 50-60 minutes until a toothpick comes out clean.

  • Cool 10 minutes in the pan, then transfer to a rack.

7. Glaze & Serve!

  • Whisk powdered sugar, milk, and vanilla; drizzle over cooled cake.


Pro Tips

πŸ“ Prevent Soggy Strawberries – Pat thawed frozen berries dry.
🍰 Even Baking – Tent with foil if the top browns too quickly.


Variations

πŸ‹ Lemon Blueberry – Swap strawberries for blueberries + lemon zest.
🍫 Chocolate Chip – Add ½ cup mini chocolate chips to the batter.


Serving Suggestions

☕ With Coffee – A match made in heaven.
🍦 Γ€ La Mode – Top with vanilla ice cream.


Final Thought

This Strawberry Cheesecake Pound Cake is moist, creamy, and berry-filled—a dessert that’s as beautiful as it is delicious!

Want more decadent cakes? Save this recipe! πŸŽ‚


FAQ (SEO Boost!)

Q: Can I use strawberry jam instead of fresh berries?
A: Yes! Swirl in ½ cup jam instead.

Q: How to store leftovers?
A: Keep covered in the fridge for 4 days.

Q: Can I freeze it?
A: Yes! Wrap tightly and freeze for 2 months.


Ad Potential:

  • Link to loaf pans, vanilla extract, or baking tools

  • High-traffic "easy cake recipes" keywords

  • Evergreen + seasonal appeal

Let me know if you'd like tweaks! πŸ˜ŠπŸ“

 

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