Instructions

 Prepare the Cheesecake Layer:

• In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.

• Set aside for layering later.

 Make the Pound Cake Batter:

• Cream the butter and sugar in a large bowl until light and fluffy.

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• Add eggs one at a time, beating well after each.

• Mix in vanilla.

• In a separate bowl, whisk together flour, baking powder, and salt.

• Gradually add dry ingredients to the butter mixture, alternating with milk.

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• Gently fold in the chopped strawberries.

Assemble the Cake:

• Preheat oven to 325°F (160°C). Grease and flour a bundt or springform pan.

• Pour half of the pound cake batter into the pan.

• Spread cheesecake layer evenly over the batter.

• Spoon remaining pound cake batter over the cheesecake layer and smooth the top.

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 Bake:

• Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

• Let cool in the pan for 15–20 minutes before turning out onto a wire rack.

 Decorate:

• Once fully cooled, top with whipped cream, sliced strawberries, and drizzle with glaze.

 Serving Tips

• Serve chilled or at room temperature.

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• Best enjoyed within 3 days.

• Pairs beautifully with fresh cream or a strawberry coulis.

FAQs

Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to prevent excess moisture.

Can I skip the cheesecake layer?
You can—but why would you? That’s what makes this cake next-level!