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Strawberry Cheesecake Pound Cake

Strawberry Cheesecake Pound Cake Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8 oz full-fat cream cheese, room temperature, divided
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped fresh strawberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 large egg yolk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F. Beat butter, 4 oz cream cheese, and 1 cup sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, then 1 teaspoon vanilla. Whisk flour, baking powder, and salt in a bowl, then mix into wet ingredients on low until just combined.
  2. Beat remaining 4 oz cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla until glossy, about 2 minutes. Set aside.
  3. Toss chopped strawberries with 2 tablespoons sugar and cornstarch; let sit for 5 minutes.
  4. Grease and line a 9x5-inch loaf pan. Spread half the cake batter into the pan, then layer with cheesecake filling and strawberry mixture. Top with remaining batter and swirl a few times with a knife.
  5. Bake 55 to 65 minutes until a toothpick comes out with moist crumbs, tenting with foil after 40 minutes if browning too quickly.
  6. Cool in pan 15 minutes, lift out, and cool completely on a rack. Slice with a serrated knife and serve.

Notes

The flavors settle nicely after a few hours, so this is a great make-ahead cake. Bake it the day before you plan to serve it, wrap it once cooled, and leave it at room temperature overnight.