Description
Indulge in the delicious combination of a classic pound cake with the sweet tang of strawberries and a hint of cheesecake flavor in this delightful Strawberry Cheesecake Pound Cake. Perfect for any occasion, this moist and flavorful cake is sure to impress your family and friends!
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup diced fresh strawberries
- 2 tbsp all-purpose flour (for tossing strawberries)
Graham Cracker Crumbs Mixture:
- 1 cup graham cracker crumbs
- 2 tbsp melted butter
Glaze:
- 4 oz cream cheese (for glaze)
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
- Extra diced strawberries for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 325°F and grease and flour a 10-inch bundt pan.
- Mix Wet Ingredients: Beat butter and cream cheese until creamy, then gradually add sugar, eggs, and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt; add to wet mixture and mix until combined.
- Prepare Strawberries: Toss diced strawberries with flour and fold into batter.
- Prepare Crumb Mixture: Mix graham cracker crumbs and melted butter.
- Layer Batter: Spoon half of the batter into the pan, sprinkle with crumb mixture, then add remaining batter.
- Bake: Bake for 75–85 minutes; cool before glazing.
- Make Glaze: Beat cream cheese, powdered sugar, vanilla, and milk until smooth; drizzle over cake and garnish with strawberries.
Notes
- Use room temperature ingredients for best results.
- You can substitute frozen strawberries, but thaw and drain them first.
- The graham cracker swirl mimics cheesecake crust and adds texture.