Strawberry Cheesecake Pound Cake

Ingredients

For the Pound Cake:

• 1 ½ cups (340g) unsalted butter, softened
• 2 ½ cups (500g) granulated sugar
• 6 large eggs
• 1 tsp vanilla extract
• 3 cups (360g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (240ml) sour cream

For the Cheesecake Swirl:

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 large egg
• ½ tsp vanilla extract

For the Strawberry Layer:

• 1 cup (about 250g) fresh strawberries, finely chopped
• 1 tbsp all-purpose flour
• 2 tbsp sugar (optional, depending on sweetness of berries)

Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
2. Prepare the cheesecake swirl:
   In a medium bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla and mix until creamy. Set aside.
3. Toss the strawberries with 1 tablespoon flour (and sugar if using), then set aside.
4. Make the pound cake batter:
   In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each. Mix in vanilla.
   In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with sour cream. Mix just until combined.
5. Assemble the layers:
   • Pour ½ of the pound cake batter into the prepared pan.
   • Spoon in the cheesecake mixture and gently swirl with a knife.
   • Sprinkle the chopped strawberries evenly on top.
   • Cover with the remaining pound cake batter and smooth the top.
6. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover with foil.
7. Cool in the pan for 15–20 minutes, then invert onto a wire rack and cool completely.
8. Optional glaze (for extra wow): Mix ½ cup powdered sugar with 1–2 tbsp milk and drizzle over the cooled cake.

Let me know if you want a whipped cream topping or strawberry glaze! 🍓🍰