Prep Oven & Pan: Preheat oven to 350°F (175°C). Grease and flour a 10-inch (or similar) bundt or loaf pan.
Make the Cake Batter:
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with flour. Mix until just combined.
Gently fold in chopped strawberries.
Make the Cheesecake Swirl:
Beat cream cheese, sugar, egg, and vanilla together until smooth.
Assemble the Cake:
Pour half of the cake batter into the pan.
Dollop cheesecake mixture over the batter, then top with remaining cake batter.
Swirl gently with a knife or skewer to create a marbled effect.
Bake:
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Optional Glaze:
Warm strawberry jam with lemon juice and drizzle over the cooled cake for extra strawberry goodness.
This cake is perfect for brunch, dessert, or any strawberry craving! 🍓 The cheesecake swirl makes it extra moist and decadent.
If you want, I can also give you a shortcut version where the cake is super easy and still tastes like a bakery-style strawberry cheesecake pound cake, perfect for busy days.
