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
🍓 Prevent Soggy Strawberries – Pat thawed frozen berries dry.
🍰 Even Baking – Tent with foil if the top browns too quickly.
Variations
🍋 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.
🍦 À 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! 🎂
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! 😊🍓
