Description
A moist pound cake layered with a rich strawberry cheesecake filling, topped with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease flour a bundt pan.
- Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture, alternating with buttermilk.
- Mix in the vanilla extract.
- In another bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth. Gently fold in diced strawberries.
- Pour half of the pound cake batter into the bundt pan. Spoon the cheesecake filling over it, then add the remaining batter on top.
- Bake for 50–60 minutes, or until a toothpick comes out clean. Let cool for 10 minutes before transferring to a wire rack.
- Whisk together powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over the cooled cake.
- Slice and enjoy!
Notes
For best results, ensure all ingredients are at room temperature and avoid overmixing to maintain a light texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pound cake, cheesecake, strawberries, dessert, cake recipe