Strawberry Cheesecake Pound Cake 

Byzitouni

🛒 What You’ll Need

For the Cake:

  • 1 cup Unsalted butter, softened 🧈
  • 2 cups Granulated sugar 🍬
  • 4 large Eggs 🥚
  • 3 cups All-purpose flour 🌾
  • 1 cup Sour cream (makes it extra moist!) 🥛
  • 1 tsp Vanilla extract & a pinch of salt 🧂

For the Cheesecake Swirl:

  • 8 oz Cream cheese, softened ☁️
  • 1/4 cup Sugar 🍬
  • 1 Egg 🥚

For the Strawberry Glaze:

  • 1 cup Fresh strawberries, mashed or puréed 🍓
  • 1 1/2 cups Powdered sugar ☁️
  • Optional: Whole strawberries for garnish 🍓✨

👩‍🍳 Instructions

  1. Prep: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly. 📝🔥
  2. The Cheesecake Filling: In a small bowl, beat the cream cheese, 1/4 cup sugar, and 1 egg until smooth. Set aside. ☁️🥣
  3. Cream the Batter: In a large bowl, cream the softened butter and 2 cups of sugar until light and fluffy. Add eggs one at a time, followed by the vanilla. 🧈🌀
  4. Combine: Gradually add the flour and salt, alternating with the sour cream. Mix until just combined—don’t over-mix! 🌾🌪️
  5. Layer & Swirl: Pour half of the cake batter into the pan. Spoon the cheesecake mixture over the center (avoid touching the edges). Top with the remaining cake batter. 🍰💫
  6. Bake: Bake for 60–75 minutes or until a skewer comes out clean. Let it cool in the pan for 15 minutes before flipping. ⏲️🎯
  7. The Glaze: Whisk the strawberry purée and powdered sugar together. Drizzle generously over the cooled cake. 🍓🍯✨
  8. Serve: Top with fresh strawberries and dive in! 🍽️🍓🤤

🔥 Pro Tips:

  • The “Clean Flip”: Ensure the cake is partially cooled before flipping it out of the bundt pan to keep the cheesecake layer intact! 🎯🏗️
  • Room Temp is Key: For the creamiest cheesecake swirl, make sure your cream cheese is completely at room temperature before mixing. 🌡️☁️

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