Description
This Strawberry Cheesecake Filling Pound Cake combines the rich, creamy texture of a classic cheesecake with the dense, buttery goodness of a pound cake. Swirled with sweet strawberry jam, this loaf cake offers a delightful marbled effect and a perfect balance of flavors, making it a wonderful dessert or teatime treat.
Ingredients
Scale
Pound Cake Batter
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ¾ cup whole milk
Cheesecake Filling
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- 1 large egg
- ½ cup strawberry jam or puree
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a standard loaf pan thoroughly to ensure the cake doesn’t stick.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure your dry ingredients are evenly distributed for proper rising and texture.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This step incorporates air into the batter, giving the cake a tender crumb. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter, which can make the cake tough.
- Make Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, strawberry jam or puree, and vanilla extract until smooth and creamy. This filling adds a rich, fruity layer inside the cake.
- Assemble Cake: Pour half of the pound cake batter into the prepared loaf pan. Spread the cheesecake filling evenly over the batter. Then, carefully spoon the remaining batter on top. Use a knife to gently swirl the top layers together, creating a beautiful marbled effect.
- Bake: Bake the cake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure the cream cheese and butter are softened to room temperature to ensure smooth mixing and a tender crumb.
- Use a gentle hand when swirling the batter and filling to maintain the marbled effect without blending the layers too much.
- Cooling the cake completely before slicing will give the best texture and cleaner slices.
- For extra strawberry flavor, substitute some of the granulated sugar in the filling with powdered sugar and add a teaspoon of lemon juice to brighten the flavor.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
