Strawberry Cheesecake Pound Cake (Rich, Moist & Bakery-Style)

Strawberry Cheesecake Pound Cake Recipe

If you love classic pound cake and creamy cheesecake, this Strawberry Cheesecake Pound Cake is the ultimate dessert mashup. It features a buttery, dense pound cake layered with rich cheesecake filling and sweet strawberry swirls throughout. Every slice delivers moist texture, creamy pockets of cheesecake, and bursts of strawberry flavor.

This cake is perfect for holidays, brunch gatherings, birthdays, or when you want an impressive homemade dessert for your recipe blog. It looks beautiful when sliced and tastes even better the next day as the flavors deepen.

If you’re searching for a moist strawberry cream cheese pound cake recipe that’s bakery-quality but easy to make at home, this one is a guaranteed hit.

Ingredients

For the Pound Cake:

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

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

For the Strawberry Swirl:

1 cup strawberry preserves or thick strawberry sauce

Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with milk.
Stir in vanilla extract.

Prepare Cheesecake Layer:

Beat cream cheese, sugar, egg, and vanilla until smooth.

Assemble:

Pour half of the pound cake batter into the prepared pan.
Spoon cheesecake filling evenly over the batter.
Add half of the strawberry preserves and gently swirl.
Pour remaining batter on top and finish with remaining strawberry preserves, lightly swirling.
Bake for 70–85 minutes, or until a toothpick inserted in the cake portion comes out clean.
Cool in pan for 15 minutes, then remove and cool completely.

Tips for Perfect Strawberry Cheesecake Pound Cake

Make sure all ingredients are room temperature.
Do not overmix after adding flour.
Use thick strawberry preserves to prevent sinking.
Let the cake cool fully before slicing for clean layers.

Optional Glaze

Mix 1 cup powdered sugar with 2–3 tablespoons milk and drizzle over cooled cake. Garnish with fresh strawberries for a bakery-style finish.

Serving Suggestions

Serve slightly warm with whipped cream
Pair with vanilla ice cream
Add fresh sliced strawberries on top
Dust lightly with powdered sugar