Paleo Recipes

Strawberry Cheesecake Pound Cake Recipe

Why You’ll Love This Recipe

✅ Rich & Moist – Buttery pound cake meets creamy cheesecake.
✅ Fresh Strawberries – Adds a natural sweetness and a burst of flavor.
✅ Perfect for Any Occasion – A show-stopping dessert for birthdays, holidays, or just because!

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Strawberry Swirl:

1 cup fresh strawberries, finely chopped
1/4 cup sugar
1 tablespoon lemon juice

For the Glaze (Optional):

1 cup powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Strawberry Swirl

In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
Cook until the strawberries break down and the mixture thickens (about 10 minutes).
Let it cool completely before using.

Step 2: Make the Cheesecake Filling

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

Step 3: Make the Pound Cake Batter

Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with buttermilk.
Stir in vanilla extract.

Step 4: Assemble the Cake

Pour half of the pound cake batter into the bundt pan.
Spoon the cheesecake filling on top.
Swirl in the strawberry mixture with a knife.
Pour the remaining pound cake batter over everything.

Step 5: Bake the Cake

Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes, then transfer to a wire rack.