If you are looking for a dessert that combines luscious cream cheese with the bright, juicy sweetness of fresh berries baked into a tender cake, you are in for a treat with this Strawberry Cheesecake Filling Pound Cake Recipe. It perfectly balances rich, creamy textures and fruity bursts nestled inside a classic pound cake, making each bite feel like a celebration. Whether you’re serving this for a special occasion or simply craving something spectacular with your afternoon coffee, this cake is destined to become one of your all-time favorites.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect texture, flavor, and appearance for your Strawberry Cheesecake Filling Pound Cake Recipe. These simple staples come together to create a delightfully moist and flavorful cake that’s full of charm.
- Unsalted butter (1 1/2 cups or 3 sticks): Softened butter enriches the cake with moisture and adds a tender crumb that melts in your mouth.
- Granulated sugar (2 1/2 cups and 1/3 cup for the cheesecake layer): Sugar sweetens both the cake and the creamy cheesecake filling, balancing the flavors beautifully.
- Large eggs (6 for cake, 1 for cheesecake layer): Eggs provide structure while contributing to the cake’s richness and fluffiness.
- All-purpose flour (3 cups): The backbone of the cake, flour ensures a sturdy yet soft texture.
- Baking powder (1/2 teaspoon): This leavening agent helps the cake rise to fluffy perfection.
- Salt (1/2 teaspoon): Salt enhances all the sweet and buttery flavors.
- Sour cream (1 cup): Adds tenderness and a slight tang, beautifully complementing the strawberry and cream cheese.
- Vanilla extract (2 teaspoons for cake, 1 teaspoon for cheesecake): Vanilla provides a warm aroma and depth of flavor.
- Fresh strawberries (1 cup diced): Fresh, firm strawberries bring bursts of juicy sweetness and a lovely pop of color inside the cake.
- Cream cheese (8 ounces, softened): The star of the cheesecake filling, it gives a rich, creamy texture with a slight tang that contrasts the sweet cake especially well.
How to Make Strawberry Cheesecake Filling Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (163°C) and prepare a 10-inch bundt or tube pan by greasing and flouring it thoroughly. This step is essential to ensure your pound cake releases easily once baked, preserving that perfect shape and beautiful crust.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter with 2 1/2 cups granulated sugar until the mixture is light, fluffy, and pale. This process incorporates air, which will help create a tender and airy pound cake that simply melts on your tongue.
Step 3: Add Eggs One at a Time
Next, add the eggs one by one, beating well after each addition. This gradual mixing helps the eggs emulsify smoothly into the batter, contributing to its rich texture and ensuring no curdling occurs.
Step 4: Combine Dry Ingredients and Alternate with Sour Cream
In a separate bowl, whisk together the flour, baking powder, and salt. Then, gradually incorporate these dry ingredients into the creamed batter, alternating with spoonfuls of sour cream. This technique maintains the batter’s moisture and softness while achieving the perfect crumb.
Step 5: Stir in Vanilla and Fold in Strawberries
Add the vanilla extract to bring out the warm and sweet aroma. Then gently fold your diced fresh strawberries into the batter. For best results, toss the strawberries in a tablespoon of flour beforehand to keep them from sinking to the bottom during baking.
Step 6: Make the Cream Cheese Filling
In a clean bowl, beat the softened cream cheese with 1/3 cup granulated sugar until smooth and creamy. Add the single egg and 1 teaspoon vanilla extract, beating until fully combined and silky. This luscious layer will add that signature cheesecake richness inside your pound cake.
Step 7: Assemble the Cake
Pour half of the cake batter into your prepared pan, smoothing it evenly. Spoon the cream cheese mixture carefully over the batter, avoiding the edges to prevent it from leaking out during baking. Finally, top with the remaining pound cake batter, smoothing out the surface for an even bake.
Step 8: Bake and Cool
Bake for 75 to 85 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once baked, allow the cake to cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely. This resting time is crucial to set the cheesecake layer and firm the cake’s delicate crumb.
How to Serve Strawberry Cheesecake Filling Pound Cake Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of a simple glaze is all this cake needs to look absolutely stunning. Fresh sliced strawberries arranged on top add a beautiful, fresh burst of color and flavor that will impress every guest.
Side Dishes
This cake pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream to complement the creamy cheesecake filling and fruity strawberries. For a brunch spread, serve alongside fresh fruit salad or a cup of freshly brewed coffee or tea.
Creative Ways to Present
For a show-stopping twist, slice the cake into thick wedges and serve with a spoonful of berry compote or a raspberry coulis for extra tang. Using mini bundt pans is a creative way to make elegant individual servings perfect for parties or celebrations.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Strawberry Cheesecake Filling Pound Cake Recipe tightly in plastic wrap or store in an airtight container. It will keep well at room temperature for up to two days or in the refrigerator for about five days, retaining its moistness and fresh flavor.
Freezing
You can freeze the cake for up to three months. To do this, wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving for best texture and taste.
Reheating
If you prefer your cake slightly warm, gently reheat slices in the microwave for about 15 seconds. This releases the cake’s buttery aroma and softens the cream cheese layer, making each bite irresistible.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh, firm strawberries are ideal for this recipe to avoid excess moisture, you can use frozen strawberries if necessary. Just be sure to thaw and drain them well, then toss with flour before folding into the batter to help prevent sogginess.
Is there a way to make this recipe dairy-free?
To enjoy a dairy-free version, try substituting the butter with a vegan butter alternative, sour cream with a plant-based yogurt, and cream cheese with a dairy-free cream cheese spread. Keep in mind the texture and flavor will vary slightly.
Can I make this cake without a bundt pan?
Yes! If you don’t have a bundt pan, a standard loaf pan or tube pan will work just fine. Just reduce the baking time slightly and check doneness earlier to prevent overbaking.
Why do I need to flour the strawberries before adding them to the batter?
Coating the diced strawberries in flour helps absorb excess moisture and prevents them from sinking to the bottom of the cake during baking. This keeps the fruit evenly distributed throughout the pound cake.
How long does the cheesecake filling stay creamy after baking?
When baked correctly, the cheesecake filling sets into a creamy, firm layer inside the cake that holds well at room temperature for several hours. Refrigerating leftovers helps maintain the creamy texture for longer.
Final Thoughts
If you want a dessert that feels like a warm hug in cake form, you simply must try this Strawberry Cheesecake Filling Pound Cake Recipe. Its perfect marriage of creamy cheesecake, juicy strawberries, and tender pound cake will quickly make it a beloved staple in your baking repertoire. Trust me, once you taste it, you’ll find yourself reaching for the recipe over and over again!
