8 oz cream cheese, softened
¼ cup sugar
1 egg yolk
½ tsp vanilla extract
For the Strawberry Layer:
1 cup diced fresh strawberries
1 tbsp sugar
1 tsp lemon juice
(Optional: Powdered sugar glaze or whipped cream for serving!)
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Strawberries
Toss diced strawberries with sugar and lemon juice. Set aside to macerate (10 mins).
2️⃣ Make the Cheesecake Filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
3️⃣ Make the Pound Cake Batter
Whisk flour, baking powder, and salt in a bowl.
In another bowl, cream butter + sugar until fluffy.
Add eggs, sour cream, and vanilla, mixing well.
Gradually add dry ingredients, mixing just until combined.
4️⃣ Layer & Swirl
Pour ½ of the pound cake batter into a greased 9x5-inch loaf pan.
Dollop ½ of the cheesecake mixture on top, then sprinkle ½ of the strawberries.
Repeat layers, then use a knife to swirl gently.
5️⃣ Bake to Perfection
Bake at 325°F (165°C) for 60-70 mins (until a toothpick comes out clean).
Cool in pan 15 mins, then transfer to a wire rack.
6️⃣ Serve & Enjoy!
Dust with powdered sugar or drizzle with strawberry glaze.
Best served slightly warm with a scoop of vanilla ice cream!
💡 Pro Tips for the Best Cake
🔸 Room-temperature ingredients – Ensures even mixing.
🔸 Don’t overmix – Keeps the cake tender.
🔸 Use fresh strawberries – Frozen can make the cake soggy.
🔸 Tent with foil if the top browns too quickly.
🍽️ Serving Suggestions
✨ Afternoon tea – Pair with Earl Grey or coffee.
✨ Brunch star – Serve with fresh berries.
✨ Holiday gift – Wrap in parchment + ribbon.
🤔 FAQ – Your Questions Answered!
Q: Can I use frozen strawberries?
A: Yes, but thaw, drain, and pat dry first to avoid excess moisture.
Q: How do I store leftovers?
A: 3 days at room temp or 5 days refrigerated (cover tightly).
Q: Can I make muffins instead?
A: Yes! Bake in a muffin tin for 20-25 mins.
