If you love the cozy comfort of pound cake and the luscious creaminess of cheesecake, you are in for a real treat with this Strawberry Cheesecake Filling Pound Cake Recipe. This delightful dessert brings together the tender crumb of traditional pound cake with a creamy, tangy strawberry cheesecake filling swirled right in, creating a beautiful marbled effect that’s as pleasing to the eyes as it is to the taste buds. It’s the perfect balance of sweet and tangy, rich and light, making each bite a comforting yet indulgent experience. Whether for a casual coffee break or a special celebration, this pound cake instantly becomes a beloved favorite.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to creating a pound cake that feels homemade but special. Each component plays its part, from the flour that builds the tender crumb to the cream cheese and strawberry jam that make this cake extraordinary. These easy-to-find ingredients can often be found in your pantry and fridge, making this recipe effortlessly achievable anytime.
- 2 ½ cups all-purpose flour: Provides the structure and heart of the cake’s tender crumb.
- 2 tsp baking powder: Helps the cake rise beautifully and stay light.
- ½ tsp salt: Balances sweetness and enhances all flavors.
- 1 cup unsalted butter, softened: Adds rich moisture and a silky mouthfeel.
- 1 ¾ cups granulated sugar: Sweetens the batter perfectly without overpowering.
- 4 large eggs: Bind the ingredients and add richness for a luscious texture.
- 2 tsp vanilla extract: Infuses a warm, inviting aroma throughout the cake.
- ¾ cup whole milk: Keeps the cake moist and tender.
- 8 oz cream cheese, softened: Creates the creamy cheesecake filling with a tangy depth.
- â…“ cup granulated sugar: Sweetens the cheesecake layer just enough to highlight the cream cheese.
- 1 large egg: Ensures the cheesecake filling sets perfectly.
- ½ cup strawberry jam or puree: Brings a burst of fruity sweetness and beautiful color to the filling.
- 1 tsp vanilla extract: Adds a delicate note that complements the strawberry and cream cheese perfectly.
How to Make Strawberry Cheesecake Filling Pound Cake Recipe
Step 1: Preheat Oven and Prepare Pan
First things first, preheat your oven to 350°F (175°C). Greasing a standard loaf pan thoroughly ensures your cake slides out easily once baked, keeping that perfect shape intact. This foundational step sets the stage for baking success.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This simple mixture is essential because it distributes the raising agent and salt evenly through the flour, resulting in a cake that’s uniform in texture and rise.
Step 3: Cream Butter and Sugar
In a larger bowl, cream your softened butter with the granulated sugar until the mixture becomes light, fluffy, and pale. This process incorporates air into the batter, which helps create that tender, airy crumb we all adore in pound cake. Adding the eggs one at a time ensures even incorporation and a smooth batter.
Step 4: Combine Batter
Next, mix the dry ingredients alternately with whole milk into the butter and sugar mixture, starting and ending with the dry ingredients. Mixing just until combined prevents overworking the batter, preserving that soft, moist texture.
Step 5: Prepare the Cheesecake Filling
In a separate bowl, beat together softened cream cheese, sugar, an egg, strawberry jam, and vanilla extract until silky and smooth. This swirl of creamy strawberry cheesecake filling is what turns an ordinary pound cake into a spectacular layered dessert.
Step 6: Assemble and Swirl
Pour half of the pound cake batter into your greased loaf pan. Spoon the cheesecake filling evenly over the batter. Cover this with the remaining pound cake batter and gently swirl the layers with a knife for a beautiful marbled effect that’s as inviting visually as it is delicious.
Step 7: Bake and Cool
Bake the cake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Cooling fully ensures each slice holds its shape and the flavors meld perfectly.
How to Serve Strawberry Cheesecake Filling Pound Cake Recipe
Garnishes
A dusting of powdered sugar or a few fresh strawberry slices on top add a classy touch. Whipped cream or a drizzle of strawberry sauce elevates the dessert and echoes the cake’s fruity, creamy theme.
Side Dishes
Pairing your pound cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream makes for an indulgent, celebratory treat. For a lighter option, fresh berries or a simple green salad with a citrus vinaigrette balance the richness beautifully.
Creative Ways to Present
Serve individual slices with a small spoonful of strawberry jam or cream cheese spread on the side for added flair. For special occasions, stack thick slices into mini cake sandwiches with extra filling or cut into bite-sized cubes for a party platter.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days to retain moisture and freshness.
Freezing
Wrap portions or the whole cake securely in plastic and then aluminum foil, and freeze for up to two months. Thaw overnight at room temperature when ready to enjoy, preserving that delightful strawberry cheesecake filling texture.
Reheating
Warm individual slices in the microwave for 15 to 20 seconds or in a low oven (around 300°F/150°C) for 10 minutes to revive its soft, buttery texture and enhance those lovely strawberry flavors.
FAQs
Can I use frozen strawberries instead of jam?
Yes, you can substitute frozen strawberries blended into a puree if you prefer a fresher fruit flavor. Just be sure to drain any excess liquid to keep the cheesecake filling from becoming too wet.
Is it necessary to soften the cream cheese and butter?
Softening both ingredients is crucial for smooth, even mixing. Cold butter or cream cheese will create lumps and prevent the batter from blending properly, affecting the texture of your pound cake.
Can I make this recipe gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum. This adjustment will help maintain the cake’s structure and tenderness.
What if my cheesecake filling breaks or cracks during baking?
A few cracks are natural in cream cheese fillings, but to minimize them, avoid overbeating the filling and prevent overbaking. Also, baking at the right temperature helps to keep the cheesecake layer smooth.
How long can I store the cake in the refrigerator?
You can refrigerate the pound cake for up to five days. Just be sure to wrap it well to prevent it from drying out or absorbing other fridge odors.
Final Thoughts
There really isn’t anything quite like the comforting blend of flavors in this Strawberry Cheesecake Filling Pound Cake Recipe. It’s a wonderful way to surprise your family or guests with a dessert that looks impressive but is made with familiar, simple ingredients. Once you try this recipe, it will quickly become a cherished classic in your baking repertoire. So, grab your mixing bowls and get ready to enjoy every creamy, fruity, buttery bite!
Print
Strawberry Cheesecake Filling Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Strawberry Cheesecake Filling Pound Cake combining moist, buttery pound cake with a luscious swirl of creamy strawberry cheesecake filling. Perfect for dessert or a special snack, this cake offers rich flavors and a beautiful marbled effect.
Ingredients
Pound 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
- â…“ 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 to prevent sticking during baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, usually about 3-5 minutes. Beat in the eggs one at a time to ensure even mixing, then add vanilla extract.
- Combine Batter: Gradually add the dry ingredient mixture to the creamed butter and sugar, alternating with the whole milk. Start and end with the dry ingredients. Mix gently just until combined to avoid overmixing and keep the cake tender.
- Make Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, strawberry jam or puree, and vanilla extract until the mixture is smooth and creamy.
- Assemble Cake: Pour half of the pound cake batter into the greased loaf pan. Carefully spread the cheesecake filling evenly over the batter. Top with the remaining pound cake batter. To create a marbled effect, gently swirl the batter and filling together using a knife.
- Bake: Bake the assembled cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool for 10 minutes in the pan, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for best results, especially butter, eggs, and cream cheese.
- Use fresh strawberry jam or homemade puree for the best flavor in the cheesecake filling.
- To prevent the top from browning too quickly, you can cover it loosely with foil halfway through baking if needed.
- Use a toothpick or cake tester to check doneness; it should come out clean or with a few moist crumbs.
