If you love the rich creaminess of cheesecake combined with the comforting texture of pound cake, then you are absolutely going to adore this Strawberry Cheesecake Filling Pound Cake Recipe. It’s a delightful marriage of fluffy, buttery pound cake with a luscious strawberry cheesecake center that swirls through every bite. This recipe is one of those sweet treats that feels special enough for celebrations but cozy enough to enjoy with your morning coffee or afternoon tea. The balance of the tangy cream cheese, sweet strawberry notes, and moist cake makes it a guaranteed crowd-pleaser and a new staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role in creating the perfect balance of flavor and texture. From the simple pantry staples to the fresh cream cheese and vibrant strawberry jam, each element adds a layer of deliciousness that transforms a classic pound cake into something spectacular.
- All-purpose flour (2 ½ cups): Provides the structure and crumb needed for a moist, dense pound cake.
- Baking powder (2 tsp): Helps the cake rise just enough to be light without losing its traditional pound cake heft.
- Salt (½ tsp): Enhances all the sweet flavors and balances the richness of the cream cheese.
- Unsalted butter, softened (1 cup): Adds richness and moisture, essential for that tender crumb.
- Granulated sugar (1 ¾ cups + ⅓ cup for filling): Sweetens both the cake and cheesecake filling perfectly.
- Large eggs (4 for cake + 1 for filling): Provide structure and moisture; the extra egg in the filling makes it decadent and smooth.
- Vanilla extract (2 tsp for cake + 1 tsp for filling): Gives a warm, inviting aroma and depth to both components.
- Whole milk (¾ cup): Adds moisture and helps create a tender crumb.
- Cream cheese, softened (8 oz): The star of the cheesecake filling, bringing tangy creaminess and smooth texture.
- Strawberry jam or puree (½ cup): Infuses the filling with juicy, fruity sweetness and beautiful color.
How to Make Strawberry Cheesecake Filling Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Get your oven ready by preheating it to 350°F (175°C). This ensures it reaches the perfect temperature for even baking. Grease a standard loaf pan thoroughly so your pound cake won’t stick and will release easily after baking.
Step 2: Combine Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Mixing these dry ingredients upfront helps with even distribution throughout the cake and prevents clumps from forming later.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with sugar until the mixture becomes light and fluffy. This process incorporates air, which is key to making your pound cake tender rather than dense. Then, add eggs one by one, beating well after each addition to maintain a smooth batter. Stir in vanilla extract for warmth and aroma.
Step 4: Combine Batter with Dry Ingredients and Milk
Add the dry ingredient mix to the wet batter gradually, alternating with whole milk. Start and end with the dry mix, folding gently just until everything is combined. Overmixing will make the cake tough, so stop as soon as the flour disappears into the batter.
Step 5: Prepare the Cheesecake Filling
In a separate bowl, beat softened cream cheese with the extra sugar and egg until smooth and creamy. Stir in the strawberry jam and vanilla extract for that fruity, luscious filling that contrasts beautifully with the buttery cake.
Step 6: Assemble the Pound Cake
Pour half of the pound cake batter into the greased loaf pan. Carefully spread the cheesecake filling evenly over the cake batter, then cover it with the remaining pound cake batter. To create a stunning marbled effect, swirl the two layers gently with a knife, being careful not to overmix.
Step 7: Bake and Cool
Bake your cake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean (a little cream cheese filling may cling to it, but no raw batter should be present). Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. This resting period helps the cake set up perfectly for slicing.
How to Serve Strawberry Cheesecake Filling Pound Cake Recipe
Garnishes
This cake is beautiful on its own, but you can easily elevate it with some light garnishes. Fresh strawberries, a dusting of powdered sugar, or a drizzle of strawberry sauce add freshness and visual appeal while complementing the strawberry cheesecake filling.
Side Dishes
Pair slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent treat. A cup of hot coffee or a lightly brewed tea creates a wonderful balance to the cake’s sweetness and richness.
Creative Ways to Present
For celebrations, serve the cake in elegant slices alongside a fresh berry compote or alongside mini cheesecakes inspired by the filling. You can also cut it into smaller squares to serve as part of a dessert platter, perfect for sharing at gatherings.
Make Ahead and Storage
Storing Leftovers
Store leftover Strawberry Cheesecake Filling Pound Cake Recipe wrapped tightly in plastic wrap or in an airtight container. It will keep fresh at room temperature for up to two days or refrigerated for up to five days, ensuring each slice remains moist and flavorful.
Freezing
This pound cake freezes beautifully. Wrap it well in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
Rewarm slices gently in a microwave for about 15 seconds or in a low oven (around 300°F) for 10 minutes wrapped in foil. This refreshes the cake’s moisture and brings back that just-baked warmth that makes it irresistible.
FAQs
Can I use fresh strawberries instead of jam in the filling?
Yes! If you prefer fresh strawberries, finely chop them and cook with a bit of sugar until they form a thick puree. Let it cool before adding to the cheesecake filling to avoid curdling.
Is it possible to make this cake gluten-free?
Absolutely! Replace the all-purpose flour with a good-quality gluten-free flour blend in equal amounts. Just be sure to check the blend includes xanthan gum or add it separately to help maintain the cake’s structure.
Can I use low-fat cream cheese in the filling?
While you can, full-fat cream cheese gives the best texture and flavor. Low-fat versions tend to be less creamy and may affect how smooth the filling turns out.
How can I tell when the cake is fully baked?
Insert a toothpick in the center of the cake; it should come out with a few moist crumbs but no raw batter. Since there’s a creamy filling, a little cheesecake residue is fine, just no liquid batter.
Can I make this recipe into cupcakes or a bundt cake?
Yes, you can! Baking times will vary: cupcakes usually take 18-22 minutes, and bundt cake about 50-60 minutes. Keep an eye on doneness and adjust times accordingly for perfect results.
Final Thoughts
There is something truly special about the way the Strawberry Cheesecake Filling Pound Cake Recipe brings together two favorites into one unforgettable treat. Whether you’re baking for family, friends, or just yourself, this cake offers layers of flavor that keep everyone coming back for more. Don’t hesitate to make it soon—you’ll love how effortlessly it elevates your baking game with a perfect balance of fruity, creamy, and buttery goodness.
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Strawberry Cheesecake Filling Pound Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
Description
This Strawberry Cheesecake Filling Pound Cake is a delightful dessert combining a moist, buttery pound cake with a luscious, creamy cheesecake filling swirled with sweet strawberry jam. Perfect for special occasions or a delicious afternoon treat, the marbled effect adds a visually appealing touch to each slice.
Ingredients
Cake Batter
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ¾ cup whole milk
Cheesecake Filling
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ cup strawberry jam or puree
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a standard loaf pan thoroughly to prevent sticking during baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, ensuring a tender crumb in the cake. Beat in the eggs one at a time, incorporating each fully before adding the next, then stir in vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with whole milk, starting and ending with the flour mixture. Mix gently just until combined to avoid overworking the batter and maintain moisture.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, egg, strawberry jam, and vanilla extract until smooth and creamy, creating the rich cheesecake layer with strawberry flavor.
- Assemble Cake: Pour half of the pound cake batter into the prepared loaf pan. Spread the cheesecake filling evenly over the batter. Then, cover with the remaining pound cake batter. Using a knife, gently swirl the fillings together to create a marbled pattern.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cake and filling are fully cooked.
- Cool: Remove the cake from the oven and cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing to maintain the cake’s structure and flavor.
Notes
- Ensure all refrigerated ingredients like butter and cream cheese are softened to room temperature for easier mixing and a smoother batter.
- Check the cake at 55 minutes; ovens vary, so avoid overbaking to keep the cake moist.
- For a more intense strawberry flavor, use fresh strawberry puree instead of jam.
- Allow the cake to cool completely before slicing to prevent the cheesecake filling from oozing out.
- Store leftovers in an airtight container in the refrigerator and consume within 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
