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Strawberry Cheesecake Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 73 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Cheesecake Pound Cake is a luscious, rich dessert combining the creamy texture of cheesecake with the dense, buttery crumb of a classic pound cake. Topped with fresh macerated strawberries, it offers a perfect balance of sweetness and tang, ideal for any occasion or a special treat.

Ingredients

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup whole milk

For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
  3. Cream Butter, Cream Cheese, and Sugar: Using a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This should take about 3 to 4 minutes and creates the base for a tender cake.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure proper emulsification. Stir in the vanilla extract for flavor depth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream and whole milk. Mix just until combined to avoid overworking the batter and ensure a moist cake.
  6. Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling step helps the cake set and avoid crumbling.
  8. Prepare Strawberry Topping: In a medium bowl, combine the sliced strawberries with sugar and lemon juice. Stir gently to mix and let the mixture sit for 10 to 15 minutes to macerate and release juices.
  9. Serve: Once the cake is fully cooled, top it with the macerated strawberries. Slice into 12 equal pieces and enjoy this delightful dessert.

Notes

  • Ensure the butter and cream cheese are softened for easier blending and smoother batter.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • Letting the strawberries macerate enhances their sweetness and juiciness for the topping.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
  • You can substitute fresh strawberries with frozen, but thaw and drain excess liquid before using.

Find it online: https://slsrecipes.com/strawberry-cheesecake-pound-cake-recipe-2/