Instructions
Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with sour cream. Mix until smooth.
Cheesecake Filling: In another bowl, beat cream cheese, sugar, egg, and vanilla until creamy.
Strawberry Prep: Toss strawberries with sugar if needed.
Pour half the pound cake batter into the prepared pan.
Spoon the cheesecake mixture evenly over the batter. Sprinkle strawberries on top.
Cover with the remaining cake batter and smooth the top.
Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before removing from pan. Dust with powdered sugar or drizzle with glaze before serving.
Serving Tip
Slice thick and serve with extra fresh strawberries and a dollop of whipped cream for a bakery-style presentation.
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