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.
Advertisement: -
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.
Advertisement: -
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.
Advertisement:
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.
Advertisement: -
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!
Thanks for your SHARES!
Casserole with Meatballs and Cabbage that is Easy to Bake
Healthy Oatmeal and Fruit Cake
CRISPY HASHBROWN SAUSAGE BITES
Unlock the Potency of Carrot Juice: Nature’s Elixir for Flourishing Plants
Honey Garlic Butter Roasted Carrots
Crispy and Tender Country Fried Pork Chops
Kalbi (Galbi) Korean BBQ Short Ribs
My Nana made this every year for us kids and now I’m carrying on the tradition
Toilet vinegar solves an annoying and very common problem: try it now