Strawberry Cheesecake Pound Cake

If you love the combination of rich, buttery pound cake with the fresh sweetness of strawberries, this Strawberry Cheesecake Pound Cake is a dessert you’ll adore. With a creamy texture from the cream cheese and a burst of fruity flavor from the strawberries and strawberry jam, this cake is a delightful treat for any occasion. Whether it’s for a family gathering, a special celebration, or just a sweet snack with your afternoon tea, this cake brings together the best of both worlds: the lusciousness of cheesecake and the heartiness of a pound cake.

With simple ingredients and a straightforward process, this dessert is easy to make but looks and tastes impressive. The layers of strawberry jam running through the cake provide a burst of flavor, while the soft crumb and cheesecake-like richness make every bite a true indulgence. Let’s dive into this delicious recipe that will soon become a family favorite!

Why You’ll Love This Recipe

1. Cheesecake-Inspired Flavor

This cake has a rich, creamy texture thanks to the cream cheese, giving it the taste of cheesecake in every bite.

2. Perfectly Balanced Sweetness

The combination of strawberries, strawberry jam, and sugar creates a perfectly balanced sweetness that’s not too overpowering.

3. Simple Yet Impressive

With minimal ingredients and a straightforward method, this cake looks and tastes impressive, making it perfect for special occasions.

4. Moist and Flavorful

The butter and cream cheese give the cake a moist, tender crumb, while the chopped strawberries add a fruity, fresh burst of flavor.

5. Versatile Serving Options

You can serve this cake as a stand-alone treat or pair it with whipped cream or fresh fruit for an extra indulgent experience.

Ingredients

• 1 cup butter, softened
• 8 oz cream cheese, softened
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup strawberries, chopped
• 1/4 cup strawberry jam

Variations

Add Lemon Zest

For a citrusy twist, add a teaspoon of lemon zest to the batter. The bright flavor will complement the strawberries perfectly.

Swap the Strawberries

If strawberries aren’t your favorite, you can substitute them with other berries, such as raspberries or blueberries, for a different fruity flavor.

Make it Mini

Bake the cake in mini loaf pans or muffin tins for individual-sized portions perfect for gifting or parties.

Add a Streusel Topping

Top the batter with a crumbly streusel topping before baking to add some crunch and extra flavor.

Use Sugar-Free Jam

If you’re looking to reduce sugar, try using a sugar-free strawberry jam or a homemade fruit spread.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C) and grease a 9×5 inch loaf pan with butter or cooking spray.

Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until smooth and fluffy. This will take about 3-4 minutes using an electric mixer.

Step 3: Add the Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Step 4: Mix in the Flour

Gradually add the flour to the mixture, mixing until just combined. Be careful not to overmix the batter to ensure a tender crumb.

Step 5: Fold in the Strawberries

Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter.

Step 6: Add Jam Layers

Pour half of the batter into the prepared loaf pan. Then, spoon half of the strawberry jam over the batter, spreading it evenly. Pour the remaining batter on top, and spoon the rest of the jam over the top.

Step 7: Bake the Cake

Bake the cake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. You may need to cover the cake with aluminum foil during the last 20 minutes of baking if the top is browning too quickly.

Step 8: Cool and Slice

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, slice and serve.

Tips for Making the Recipe

• Ensure Cream Cheese and Butter Are Softened: For the best texture, make sure both the butter and cream cheese are softened before mixing. This will help create a smooth batter.
• Use Fresh Strawberries: For the best flavor and texture, use fresh strawberries. Frozen strawberries may add too much moisture to the batter.
• Test for Doneness: Since oven temperatures can vary, check the cake after 70 minutes by inserting a toothpick. If it comes out clean, your cake is ready.
• Let the Cake Cool Completely: Allowing the cake to cool completely before slicing will ensure it holds its shape and makes for prettier slices.
• Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until the ingredients are just combined for the lightest texture.

How to Serve

Serve the Strawberry Cheesecake Pound Cake on its own for a delightful treat. You can also top it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Fresh strawberries or a drizzle of strawberry sauce would also make a perfect topping.

Make Ahead and Storage

Storing Leftovers

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, place it in the fridge, where it will last up to 5 days.

Freezing

If you’d like to make this cake ahead of time, you can freeze it for up to 3 months. Wrap it tightly in plastic wrap and foil, then store in a freezer-safe bag or container. Thaw at room temperature before serving.

Reheating

To reheat, simply microwave a slice for 10-15 seconds or warm it in a low oven for about 5 minutes.

FAQs

1. Can I use frozen strawberries?

While fresh strawberries are recommended for the best texture, you can use frozen strawberries. Be sure to thaw and drain them thoroughly before adding them to the batter to avoid excess moisture.

2. Can I use a different type of jam?

Yes, feel free to substitute strawberry jam with raspberry, blueberry, or any fruit jam of your choice.

3. How long does the cake last?

The cake lasts up to 3 days at room temperature and up to 5 days in the fridge. You can also freeze it for up to 3 months.

4. Can I make this cake without cream cheese?

If you prefer a lighter version, you can replace the cream cheese with sour cream or Greek yogurt, but the flavor and texture may differ slightly.

5. Can I make this in a bundt pan?

Yes, you can use a bundt pan instead of a loaf pan. Just be sure to grease and flour the pan well, and adjust the baking time as necessary.

6. Is it possible to make this cake gluten-free?

Yes, you can use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free.

7. Can I add other fruits to this cake?

Yes, you can experiment by adding other fruits like blueberries, raspberries, or even diced peaches for a different flavor profile.

8. Can I make this recipe without eggs?

Yes, you can substitute eggs with a flaxseed mixture or another egg substitute to make this cake vegan or egg-free.

9. Can I add a glaze on top of the cake?

Absolutely! A simple glaze made from powdered sugar and milk or a cream cheese glaze would pair perfectly with this cake.

10. Can I double the recipe?

Yes, you can double the recipe to make a larger cake or multiple smaller cakes. Just adjust the baking time as necessary.

Conclusion

This Strawberry Cheesecake Pound Cake is the perfect dessert to celebrate special occasions or simply enjoy a sweet treat. With its rich, creamy texture, fresh strawberries, and delightful jam swirls, it’s a cake that’s sure to impress. Whether you serve it as a standalone dessert or with a side of whipped cream, this cake will leave everyone asking for seconds.

Print