Rich and Creamy Strawberry Cheesecake Swirled Pound Cake

A Decadent Twist on Classic Pound Cake with Luscious Cheesecake & Strawberry Ribbons

This Strawberry Cheesecake Pound Cake is a showstopping dessert that combines buttery pound cake, creamy cheesecake filling, and sweet strawberry swirls in every slice. Perfect for special occasions, brunches, or when you want to impress, this Bundt cake is moist, rich, and utterly irresistible!

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📝 Ingredients Breakdown

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, enhances flavor)
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup sour cream (for moisture)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

For the Strawberry Swirl:

• ½ cup strawberry preserves or jam (seedless works best)

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👩‍🍳 Step-by-Step Instructions (With Pro Tips!)

1️⃣ Prep & Preheat

• Preheat oven to 325°F (163°C).
• Grease and flour a 10-inch Bundt pan (or use baking spray with flour).

📌 Pro Tip:

• Use a pastry brush to ensure every crevice is greased.

2️⃣ Make the Pound Cake Batter

1. Cream butter and sugar until light and fluffy (~3–5 mins).
2. Add eggs one at a time, mixing well after each.
3. Mix in vanilla and almond extract.
4. In another bowl, whisk flour, baking powder, and salt.
5. Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with flour.

📌 Pro Tip:

• Don’t overmix—stop as soon as ingredients are combined.

3️⃣ Prepare the Cheesecake Filling

1. In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth.

4️⃣ Layer & Swirl

1. Pour half the pound cake batter into the Bundt pan.
2. Spoon cheesecake filling over the batter, then dollop strawberry preserves on top.
3. Use a knife to gently swirl the layers (don’t overmix!).
4. Top with remaining batter and smooth the top.

📌 Pro Tip:

• Warm the jam slightly for easier swirling.

5️⃣ Bake & Cool

1. Bake 70–80 mins (toothpick should come out clean).
2. Cool in pan 15 mins, then invert onto a wire rack.

📌 Pro Tip:

• Let cool completely before slicing for clean cuts.

6️⃣ Serve & Enjoy!

• Dust with powdered sugar or drizzle with strawberry glaze.

📌 Serving Suggestion:

• Pair with whipped cream or vanilla ice cream!

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❓ Frequently Asked Questions (FAQs)

1. Can I use fresh strawberries instead of jam?

✅ Yes! Simmer 1 cup chopped strawberries + 2 tbsp sugar until thickened.

2. Why did my cake stick to the pan?

• Not greased well enough (use baking spray with flour).
• Removed too soon (wait 15 mins before inverting).

3. Can I make this in a loaf pan?

✅ Yes! Use two 9×5-inch pans and bake 50–60 mins.

4. How do I store leftovers?

• Room temp (covered): Up to 2 days.
• Fridge: Up to 5 days (bring to room temp before serving).
• Freeze: Up to 3 months (wrap tightly).

5. Can I skip the cheesecake layer?

✅ Yes! Just swirl in extra jam for a simpler version.

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🔥 Flavor Variations

• Raspberry Lemon: Use raspberry jam + lemon zest in batter.
• Chocolate Marble: Swap jam for melted chocolate.
• Blueberry Bliss: Use blueberry preserves + lemon extract.

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⏱️ Time-Saving Tips

✔ Use store-bought jam (no cooking needed).
✔ Prep batter the night before (store in fridge, bake next day).

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🍽 Serving Occasions

• Birthday celebrations
• Mother’s Day brunch
• Holiday dessert table

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💬 Final Thoughts

This Strawberry Cheesecake Pound Cake is moist, rich, and swirled with creamy-sweet layers—like a cheesecake and pound cake had a delicious baby! The Bundt shape makes it elegant, while the strawberry jam adds a fruity burst.

Perfect for when you want dessert to wow! 🎂✨

Tried it? Share your pics below! 📸👇