Description

This Strawberry Cheesecake Filling Pound Cake is a delightful fusion of classic pound cake and creamy cheesecake swirled with sweet strawberry flavor. Perfectly moist and tender, this loaf combines rich cream cheese filling with a luscious strawberry jam swirl for a stunning marbled effect. Ideal for dessert or an indulgent snack, it’s a crowd-pleaser that’s easy to make and bakes to golden perfection.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt

Cake Batter

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
⅓ cup granulated sugar
1 large egg
½ cup strawberry jam or puree
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a standard loaf pan to prepare for baking.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening and seasoning agents. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air to provide a tender crumb. Then, beat in the eggs one at a time to emulsify and add moisture, followed by the vanilla extract for flavor.
Combine Batter: Gradually add the dry ingredients alternately with the whole milk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter, which could result in a dense cake.
Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese, sugar, egg, strawberry jam or puree, and vanilla extract together until the filling is smooth and creamy.
Assemble Cake: Pour half of the prepared pound cake batter into the greased loaf pan. Evenly spread the cheesecake filling on top of this batter layer. Then cover with the remaining pound cake batter. Using a knife, gently swirl through the layers to create an attractive marbled effect without completely blending them.
Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked. Once done, cool the cake for 10 minutes in the pan before transferring it onto a wire rack to cool completely, which helps set the structure and improves slicing.

Notes

Make sure all your ingredients, especially butter, cream cheese, and eggs, are at room temperature for better mixing and texture.
You can substitute strawberry jam with fresh strawberry puree for a more natural flavor.
Do not overmix the batter after adding dry ingredients to keep the pound cake light and tender.
The swirl can be customized with different fruit jams or preserves for variety.
Allow the cake to cool completely before slicing to prevent it from crumbling.