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!
