Cheesecake Stuffed Pound Cake

So yummy!

Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.

In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.

Add the strawberries and beat util the mixture has turned a light pink color but there are still nice strawberries chunks.

Pour the cream cheese mixture into a hollowed-out pound cake shell.

Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs.

Refrigerate for at least 8 hours.

Slice, serve, and enjoy!!