Ingredients
For the Pound Cake:
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3 cups (375 g) all-purpose flour
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1 cup (227 g) unsalted butter, softened
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2 cups (400 g) granulated sugar
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4 large eggs
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1 tablespoon vanilla extract
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1 cup (240 ml) whole milk
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1/2 teaspoon salt
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2 teaspoons baking powder
For the Cheesecake Layer:
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8 oz (227 g) cream cheese, softened
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1/4 cup (50 g) granulated sugar
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1 large egg
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1 teaspoon vanilla extract
For the Strawberry Mixture:
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1 1/2 cups (200 g) fresh strawberries, diced
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2 tablespoons granulated sugar
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1 tablespoon all-purpose flour
For the Strawberry Glaze:
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1 cup (125 g) powdered sugar
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2–3 tablespoons strawberry puree
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1 teaspoon lemon juice (optional)
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
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Prepare pound cake batter: Cream butter and sugar until fluffy. Add eggs one at a time, beating well. Mix in vanilla. Alternately add flour mixture (flour, baking powder, salt) and milk. Set aside.
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Make cheesecake layer: Beat cream cheese until smooth. Add sugar, egg, and vanilla, and mix until creamy.
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Mix strawberries: Toss diced strawberries with sugar and flour.
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Assemble:
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Pour half the cake batter into the pan.
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Spread cheesecake mixture evenly.
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Scatter strawberry mixture on top.
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Add the remaining cake batter and smooth the surface.
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Bake for 75–85 minutes. Cover with foil in the last 20 minutes if browning too quickly. Check with a toothpick.
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Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
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Make glaze: Whisk powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle over cooled cake.
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Serve and enjoy!
Notes
Storage Tip: Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature before serving for best texture.