Instructions
Prepare the Cheesecake Layer:
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In a medium bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
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Set aside for layering later.
Make the Pound Cake Batter:
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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.
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Mix in vanilla.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add dry ingredients to the butter mixture, alternating with milk.
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Gently fold in the chopped strawberries.
Assemble the Cake:
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Preheat oven to 325°F (160°C). Grease and flour a bundt or springform pan.
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Pour half of the pound cake batter into the pan.
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Spread cheesecake layer evenly over the batter.
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Spoon remaining pound cake batter over the cheesecake layer and smooth the top.
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Bake:
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Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 15–20 minutes before turning out onto a wire rack.
Decorate:
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Once fully cooled, top with whipped cream, sliced strawberries, and drizzle with glaze.
Serving Tips
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Serve chilled or at room temperature.
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Best enjoyed within 3 days.
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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!
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