Here’s a rich, moist, bakery-style Strawberry Cheesecake Pound Cake—the perfect mash-up of creamy cheesecake and sweet strawberry pound cake. Dense, velvety, and gorgeous enough for any dessert table!

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🍓 Strawberry Cheesecake Pound Cake

⭐ Ingredients

For the Pound Cake

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup sour cream
• 2 tsp vanilla extract
• ½ cup strawberry puree (fresh or thawed frozen strawberries blended smooth)
• Optional: a few drops red or pink food coloring for a vibrant look

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For the Cheesecake Swirl

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

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For the Strawberry Glaze

• 1 cup powdered sugar
• 2–3 tbsp strawberry puree or strawberry juice
• 1 tsp lemon juice
• Pinch of salt

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🍰 Instructions

1️⃣ Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Mix in sugar, egg, and vanilla until creamy.
3. Set aside.

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2️⃣ Make the Pound Cake Batter

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
2. Beat butter and sugar for 4–5 minutes until light and fluffy.
3. Add eggs one at a time, beating after each.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Add dry ingredients to the butter mixture, alternating with sour cream.
6. Mix in vanilla and strawberry purée.
7. (Optional) Add a touch of food coloring for a deeper strawberry pink.

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3️⃣ Assemble the Cake

1. Pour ⅓ of the strawberry batter into the prepared bundt pan.
2. Spoon half of the cheesecake mixture on top—avoid touching the edges.
3. Add another layer of batter, then the remaining cheesecake, then the final batter.
4. Use a knife to gently swirl—one or two figure-8 movements only.

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4️⃣ Bake

• Bake 75–90 minutes, or until a toothpick comes out clean (cover with foil if browning too fast).
• Cool in the pan for 15 minutes, then turn onto a rack and cool completely.

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5️⃣ Make the Glaze

1. Mix powdered sugar with strawberry purée and lemon juice.
2. Adjust thickness with more sugar or puree.
3. Drizzle generously over cooled cake.

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⭐ Tips for Success

• Room temp ingredients = smooth batter.
• Don’t over-swirl or the layers will blend too much.
• Use fresh strawberry purée for the best flavor.
• Cake tastes even better the next day!

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🍓 Want variations?

I can give you:

• Lemon Strawberry Cheesecake Pound Cake
• Chocolate Strawberry Marble Pound Cake
• Mini loaf versions
• No-bake cheesecake pound cake style

Just tell me!