If you’re looking for a show-stopping dessert that combines the rich buttery flavor of pound cake, the creamy indulgence of cheesecake, and the sweet freshness of strawberries, this Strawberry Cheesecake Pound Cake is the perfect recipe. Moist vanilla pound cake surrounds a luscious cheesecake center and is finished with a homemade strawberry glaze and fresh strawberries. It’s an impressive dessert for holidays, birthdays, brunches, and family gatherings.

Why You’ll Love This Strawberry Cheesecake Pound Cake

Rich, buttery pound cake texture
Creamy cheesecake filling
Fresh strawberry flavor throughout
Gorgeous bakery-style presentation
Perfect for celebrations and special occasions
Easy-to-follow recipe
Delicious served chilled or at room temperature

Preparation Time

Prep Time: 30 minutes
Bake Time: 70-80 minutes
Cooling Time: 2 hours
Total Time: About 4 hours
Servings: 12-14 slices

Ingredients

For the Cheesecake Filling

8 oz (225g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Pound Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream

For the Strawberry Filling

2 cups fresh strawberries, chopped
⅓ cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

For the Strawberry Glaze

1½ cups powdered sugar
3 tablespoons strawberry puree
1 tablespoon milk
½ teaspoon vanilla extract

Garnish

Fresh whole strawberries
Additional strawberry sauce

Instructions

Step 1: Prepare the Strawberry Filling

Add strawberries, sugar, and lemon juice to a saucepan.
Cook over medium heat for 5 minutes.
Mix cornstarch with water.
Stir into strawberry mixture.
Cook until thickened.
Remove from heat and cool completely.

Step 2: Make the Cheesecake Layer

Beat cream cheese until smooth.
Add sugar and mix well.
Beat in egg and vanilla.
Set aside.

Step 3: Prepare the Pound Cake Batter

Preheat oven to 325°F (165°C).
Grease and flour a Bundt pan.
Beat butter and sugar for 4-5 minutes until fluffy.
Add eggs one at a time.
Mix in vanilla extract.
In another bowl combine flour, baking powder, and salt.
Alternate adding flour mixture and sour cream.
Mix until smooth and creamy.

Step 4: Assemble the Cake

Spread half the pound cake batter into the prepared Bundt pan.
Spoon cheesecake filling evenly over the batter.
Add strawberry filling over the cheesecake layer.
Cover with remaining pound cake batter.
Smooth the top.

Step 5: Bake

Bake for 70-80 minutes.
A toothpick inserted into the cake portion should come out clean.
Allow cake to cool in the pan for 20 minutes.
Carefully invert onto a wire rack.
Cool completely before glazing.

Step 6: Make the Strawberry Glaze

Whisk powdered sugar and strawberry puree together.
Add milk until desired consistency is reached.
Stir in vanilla extract.
Drizzle generously over the cooled cake.

Step 7: Decorate

Arrange fresh strawberries around the top.
Spoon extra strawberry sauce over the cake.
Let glaze set for 15 minutes before serving.

Expert Tips for the Best Strawberry Cheesecake Pound Cake

Use Room Temperature Ingredients

Room temperature butter, eggs, and cream cheese create a smoother batter and cheesecake filling.

Don’t Overmix

Overmixing develops gluten and can make the cake dense.

Cool Completely

Allow the cake to cool fully before glazing to prevent the glaze from melting off.

Use Fresh Strawberries

Fresh berries provide the best flavor and texture.

Grease the Bundt Pan Thoroughly

This helps the cake release easily after baking.

Variations

Strawberry Lemon Cheesecake Pound Cake

Add 2 tablespoons lemon zest to the batter.

White Chocolate Strawberry Version

Fold 1 cup white chocolate chips into the batter.

Mixed Berry Pound Cake

Replace half the strawberries with raspberries and blueberries.

Chocolate Strawberry Cheesecake Cake

Add mini chocolate chips to the batter for a decadent twist.

Storage

Refrigerator

Store covered for up to 5 days.

Freezer

Freeze slices individually for up to 3 months.

Make Ahead

Bake the cake one day ahead and glaze before serving.

Nutritional Information

Per Slice (Approximate)

Calories: 520
Carbohydrates: 65g
Protein: 7g
Fat: 26g
Saturated Fat: 15g
Sugar: 45g
Fiber: 2g

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Thaw and drain them well before cooking the filling.

Why did my cheesecake layer sink?

This is normal and creates a delicious surprise center when sliced.

Can I make this cake without a Bundt pan?

Yes. Use two loaf pans or a 9×13-inch baking pan and adjust baking time accordingly.

Can I use store-bought strawberry preserves?

Absolutely. Strawberry preserves make a convenient substitute for homemade filling.

How do I know when the cake is done?

Insert a toothpick into the cake portion. If it comes out with only a few moist crumbs, the cake is ready.

Final Thoughts

This Strawberry Cheesecake Pound Cake is the ultimate dessert for strawberry lovers. Every bite delivers buttery pound cake, silky cheesecake filling, sweet strawberry sauce, and a beautiful strawberry glaze. Whether served at a holiday gathering, birthday celebration, baby shower, or weekend brunch, this decadent cake is guaranteed to impress guests and become a treasured family favorite. Rich, moist, creamy, and bursting with fresh strawberry flavor, it’s a bakery-quality dessert you can easily create at home. 🍓🍰✨