Step 1: Step 1
Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
Step 2: Step 2
In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
Step 3: Step 3
Add the strawberries and beat util the mixture has turned a light pink color but there are still nice strawberries chunks.
Step 4: Step 4
Pour the cream cheese mixture into a hollowed-out pound cake shell.
Step 5: Step 5
Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs.
Step 6: Step 6
Refrigerate for at least 8 hours.
Step 7: Step 7
Slice, serve, and enjoy!!