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
Scale
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
