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In a small bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
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4. Fold in the Strawberries
Toss chopped strawberries with 1 tablespoon of flour, then gently fold them into the pound cake batter.
5. Assemble the Cake
Pour half of the cake batter into the prepared pan. Spoon the cheesecake filling over the batter, avoiding the edges. Add the remaining batter on top and smooth the surface.
6. Bake
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
7. Glaze and Garnish
Whisk together powdered sugar and milk or lemon juice to make a glaze. Drizzle over cooled cake and top with fresh strawberries for a beautiful finish.
🍰 Tips for Success
- Don’t overmix the batter to keep the cake tender.
- Use room temperature ingredients for a smooth batter and even bake.
- Wrap tightly and refrigerate for up to 5 days, or freeze slices individually for easy future treats.
- Want more strawberry flavor? Add a spoonful of strawberry jam to the cheesecake layer or swirl it into the batter.
💕 Final Thoughts
Strawberry Cheesecake Pound Cake is more than just a dessert—it’s a celebration of flavor and texture. The richness of classic pound cake, the tangy sweetness of cheesecake, and the brightness of strawberries come together in a slice that’s as stunning as it is satisfying.
Whether you’re baking for a special event or treating yourself to something extraordinary, this recipe is sure to become a new favorite.
Want a printable version or tips on turning this into cupcakes or mini loaves? Let me know—I’d love to help!
