Serving:
Slice the cake and serve with the fresh strawberry topping. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week for a chilled treat.
Variations:
Berries: Feel free to swap the strawberries for other berries like blueberries or raspberries to customize the topping to your liking.
Glaze: Drizzle a simple glaze made from powdered sugar and milk over the cooled cake for added sweetness and shine.
FAQ:
Can I make this in a bundt pan?
Yes, you can make this recipe in a bundt pan. Just be sure to grease and flour the pan well, and keep an eye on the baking time as it may vary slightly.
What should I do if the cheesecake layer sinks into the cake?
It’s natural for the cheesecake layer to settle a bit during baking. If you want to keep it more centered, make sure to spoon the cheesecake mixture carefully and add it slowly to prevent it from mixing too much with the batter.
Can I make the cheesecake layer ahead of time?
Yes, you can prepare the cheesecake layer in advance and refrigerate it until you’re ready to assemble the cake. It can help reduce the time spent on preparation when you’re ready to bake.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
This Strawberry Cheesecake Pound Cake is an indulgent dessert that combines creamy, tangy cheesecake with a buttery, moist pound cake base. The fresh strawberry topping adds the perfect finishing touch, making it a crowd-pleaser at any gathering! Enjoy!
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