Instructions & Methods
1. Prep Work:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or a Bundt pan. For extra non-stick power, line the pan with parchment paper.
2. Cream Cheese Filling:
- In a medium bowl, beat the cream cheese and sugar until smooth and creamy. Set aside. This will become the luscious center of your pound cake.
3. Cake Batter:
- In a large bowl, combine the strawberry cake mix, instant cheesecake pudding mix, eggs, vegetable oil, and water.
- Beat on medium speed for 2–3 minutes until smooth and well combined. The batter should be thick, glossy, and irresistible.
4. Layering the Cake:
- Pour half of the strawberry batter into your prepared pan.
- Spoon the cream cheese mixture evenly over the cake batter.
- Carefully pour the remaining cake batter on top, smoothing with a spatula to cover the cream cheese layer.
5. Baking:
- Bake for 55–65 minutes (depending on your oven and pan type) or until a toothpick inserted in the center comes out mostly clean (a few crumbs from the cream cheese layer are fine).
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
6. Optional Glaze:
- Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the cooled cake and top with fresh strawberry slices for a picture-perfect finish.
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