Introduction
Indulge in this heavenly Strawberry Cheesecake Pound Cake, a perfect combination of rich, creamy textures and fresh strawberry goodness. Whether you’re serving it for dessert or enjoying it with a cup of coffee, this pound cake will surely impress your taste buds!
Why Make This Recipe
This Strawberry Cheesecake Pound Cake offers a moist, flavorful pound cake with a creamy cheesecake filling that adds an extra layer of indulgence. It’s simple to make yet looks and tastes like a bakery-quality treat. The strawberry glaze on top adds the perfect tangy-sweet finish. 🍰
How to Make Strawberry Cheesecake Pound Cake
Ingredients:
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 cup fresh strawberries, diced
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Strawberry Glaze (optional):
- 1/2 cup powdered sugar
- 2 tbsp strawberry puree (blend a few strawberries)
- 1 tsp lemon juice
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour mixture. Gently fold in diced strawberries.
- In another bowl, beat softened cream cheese, sugar, egg, and vanilla extract until smooth for the cheesecake filling.
- Pour half of the pound cake batter into the prepared pan. Spread cheesecake filling over the batter, then top with the remaining pound cake batter.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- (Optional) For the strawberry glaze, whisk together powdered sugar, strawberry puree, and lemon juice. Drizzle over the cooled cake before serving.
How to Serve Strawberry Cheesecake Pound Cake
Serve this cake as a delicious dessert or as an afternoon treat with tea or coffee. For added flair, you can top it with whipped cream or extra fresh strawberries!
How to Store Strawberry Cheesecake Pound Cake
Wrap the cake tightly in plastic wrap or store it in an airtight container. It will last up to 3-4 days at room temperature or up to 5 days in the refrigerator.
Tips to Make Strawberry Cheesecake Pound Cake
- Be sure to soften the butter and cream cheese for a smooth and creamy texture.
- Don’t overmix the batter to keep the pound cake light and fluffy.
- Allow the cake to cool completely before slicing to ensure clean, neat cuts.
Variation
If you want to change it up, try adding blueberries or raspberries in place of strawberries for a different fruity twist.
FAQs
1. Can I freeze the pound cake?
Yes, wrap the cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
2. Can I make this recipe without the cheesecake filling?
Yes, you can skip the cheesecake filling for a simpler pound cake. It will still taste delicious!
3. What can I use if I don’t have fresh strawberries?
Frozen strawberries can work in this recipe. Just make sure to thaw and drain them well before using to avoid extra moisture.