If you’re craving a dessert that tastes like all your favorite flavors in one slice, this Strawberry Cheesecake Filling Pound Cake Recipe is about to become your new best friend. The luscious cream cheese filling dotted with sweet strawberry swirls nestled inside moist, buttery pound cake offers a mouthwatering taste experience that’s perfect for any occasion. It’s the kind of treat that feels like a warm hug with every bite, combining rich textures and fresh fruitiness in a way that’s effortlessly impressive yet surprisingly simple to make.
Ingredients You’ll Need
Every ingredient in this Strawberry Cheesecake Filling Pound Cake Recipe plays a starring role, contributing to the perfect balance of flavor and texture. From the buttery richness of the pound cake to the tangy cream cheese and vibrant strawberry jam, these components come together to create a dessert that looks as amazing as it tastes.
- All-purpose flour: Provides the structure and slight chewiness essential for a classic pound cake.
- Baking powder: Gives the cake a gentle lift, making sure it’s tender, not dense.
- Salt: Enhances all the sweetness and balances the flavors beautifully.
- Unsalted butter: Adds rich flavor and moist texture, so the cake feels indulgent in every bite.
- Granulated sugar: Sweetens the cake and cheesecake filling while contributing to its fine crumb.
- Large eggs: Act as the perfect binding agent and enrich the batter.
- Vanilla extract: Brings warmth and depth to both the cake and the cheesecake filling.
- Whole milk: Keeps the cake moist and tender without weighing it down.
- Cream cheese: The star of the filling, lending a creamy tang that pairs perfectly with strawberry.
- Strawberry jam or puree: Adds bursts of bright fruit flavor and gorgeous color swirls inside the cake.
How to Make Strawberry Cheesecake Filling Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by preheating your oven to 350°F (175°C). While it warms up, grease a standard loaf pan thoroughly — this will ensure your cake pops right out once baked without sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This dry mixture is the foundation for the pound cake’s texture, so give it a good mix now and set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar using a hand mixer or stand mixer until the texture is light and fluffy. This step traps air, helping your cake rise and feel wonderfully tender. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next, followed by the vanilla extract for that lovely aromatic touch.
Step 4: Combine Batter
To keep the batter light, gradually add the dry ingredients alternating with the milk—starting and ending with the flour mixture. Stir gently and just until everything is combined; overmixing can make the cake tough, so be gentle here.
Step 5: Make the Cheesecake Filling
In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, strawberry jam or puree, and vanilla extract until smooth and creamy. This filling will add that classic cheesecake tang and a fabulous strawberry surprise inside your pound cake.
Step 6: Assemble the Cake
Pour half of the pound cake batter into your prepared loaf pan, smoothing it out evenly. Carefully spread the cheesecake filling over the batter, then dollop the remaining batter on top. Using a knife, gently swirl the layers to create a stunning marbled effect that’s as beautiful as it is delicious.
Step 7: Bake
Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing — patience now means perfect slices later!
How to Serve Strawberry Cheesecake Filling Pound Cake Recipe
Garnishes
Keep it simple with a dusting of powdered sugar or a few fresh strawberry slices on top to echo the bright flavors inside. For a more indulgent touch, a dollop of whipped cream or a drizzle of melted white chocolate adds an elegant flair that’s sure to impress.
Side Dishes
This pound cake pairs beautifully with a scoop of vanilla ice cream or a spoonful of homemade strawberry sauce on the side, transforming your slice into a decadent dessert experience. A cup of hot coffee or a glass of chilled milk complements the richness perfectly for any time of day.
Creative Ways to Present
Thinking of sharing this crowd-pleaser at a gathering? Slice the cake into small, bite-sized squares and serve on a pretty platter with fresh berries and mint leaves for pops of color. For a fun twist, layer pieces with fresh whipped cream and strawberries to create an easy trifle that showcases the signature strawberry cheesecake flavor in a whole new way.
Make Ahead and Storage
Storing Leftovers
You can store leftover Strawberry Cheesecake Filling Pound Cake Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it—this helps maintain the cream cheese filling’s texture and flavor for up to four days.
Freezing
This pound cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer-safe bag to protect it from freezer burn. It can be frozen for up to three months, making it an ideal make-ahead dessert for busy weeks or surprise guests.
Reheating
When you’re ready to enjoy, thaw the cake overnight in the refrigerator. For a fresh-baked feel, warm slices gently in a microwave for 10–15 seconds or in a low oven (around 300°F or 150°C) for about 10 minutes. This softens the cream cheese filling and enhances all those luscious flavors.
FAQs
Can I use fresh strawberries instead of jam or puree in the cheesecake filling?
Absolutely! You can finely chop fresh strawberries and fold them into the cream cheese mixture for a more textured filling, but keep in mind the moisture content might affect the consistency a bit. Using jam or puree helps keep the filling smooth and stable.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure the baking powder you’re using is gluten-free as well. The texture will be slightly different but still delightful.
Can I make mini versions of this pound cake?
Definitely. You can use muffin pans or mini loaf pans, just reduce the baking time to about 20–30 minutes. Keep an eye on them and do the toothpick test to ensure they’re baked through.
What type of cream cheese works best?
Use full-fat cream cheese for the richest flavor and smoothest filling. Be sure it’s softened to room temperature so it blends seamlessly with the other ingredients.
Can I substitute the whole milk with a dairy-free option?
You can! Almond milk or oat milk work well to keep the cake moist, but avoid flavored varieties to maintain the classic balance of flavors in your Strawberry Cheesecake Filling Pound Cake Recipe.
Final Thoughts
This Strawberry Cheesecake Filling Pound Cake Recipe is the perfect way to bring a smile to your table with minimal fuss and maximum flavor. Whether you’re baking for a special occasion or simply treating yourself to something sweet, this cake’s creamy filling and fruity swirls will never disappoint. Give it a try and watch it become a beloved classic in your dessert repertoire!
Print
Strawberry Cheesecake Filling Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Cheesecake Filling Pound Cake is a delightful dessert that combines the rich flavors of classic pound cake with a creamy strawberry cheesecake swirl. Moist and tender, this cake is perfect for serving at brunch, afternoon tea, or as a sweet treat after dinner.
Ingredients
Pound Cake Batter
- 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
Cheesecake Filling
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- 1 large egg
- ½ cup strawberry jam or puree
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a standard loaf pan to prepare for baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This will help create a tender cake texture. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Batter: Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix the batter just until everything is combined to avoid overmixing.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese with the sugar, egg, strawberry jam or puree, and vanilla extract until the mixture is smooth and creamy.
- Assemble Cake: Pour half of the pound cake batter into the prepared loaf pan. Spoon the cheesecake filling evenly over the batter. Cover the filling with the remaining pound cake batter. Use a knife to gently swirl the cheesecake filling through the batter to create a marbled effect.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure the butter and cream cheese are at room temperature to ensure smooth mixing.
- Use a toothpick to check doneness; if it comes out with wet batter, bake a few minutes longer.
- For a stronger strawberry flavor, use fresh strawberry puree instead of jam.
- Allow the cake to cool completely before slicing to maintain the structure of the cheesecake swirl.
- You can store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
