Nothing quite says “comfort food” like a slice of pound cake, and this Strawberry Cheesecake Pound Cake is a total game-changer! Imagine the soft, buttery texture of a classic pound cake, but with a twist—cream cheese and fresh strawberries making it extra indulgent. It’s like a creamy cheesecake and a moist cake had a baby, and you’re going to want to devour every bite. Trust me, you’re going to love this!
Why You’ll Love Strawberry Cheesecake Pound Cake
This recipe isn’t just about the ingredients; it’s about creating moments. Whether you’re serving it at a family gathering, bringing it to a picnic, or treating yourself after a long day, this cake has a way of making any occasion feel special. Here’s why it’s a favorite:
Versatile:
This cake works for just about any occasion. From a cozy dessert at home to a showstopper at a party, it fits right in.
Budget-Friendly:
Using simple ingredients like cream cheese, fresh strawberries, and pantry staples, this recipe is easy on your wallet without sacrificing flavor or richness.
Quick and Easy:
It might look like a fancy dessert, but don’t be fooled—it’s so easy to make. The hardest part is waiting for it to bake (and I promise, the wait is worth it).
Customizable:
Feel free to switch up the fruit! While strawberries are the star of this cake, feel free to swap them out for your favorite berries—blueberries, raspberries, or even a mix!
Crowd-Pleasing:
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Strawberry Cheesecake Pound Cake
Here’s the magic of this cake—it’s made with just a few simple ingredients, but the result is so much more than the sum of its parts. Let’s break it down:
All-Purpose Flour:
The base of our cake, giving it that soft, melt-in-your-mouth texture. It’s the perfect foundation for all the creamy goodness to come.
Cream Cheese:
This is what gives our cake that luscious cheesecake flavor. It makes the cake incredibly moist and adds a slight tang that balances the sweetness of the strawberries.
Sugar:
Sweetness is the name of the game here, and sugar will bring the cake’s flavors together in the most delicious way possible.
Eggs:
The binding agent that keeps everything together while giving our cake that light, airy texture.
Butter:
You can’t have a pound cake without butter! It gives the cake that rich, melt-in-your-mouth quality.
Baking Powder:
To help the cake rise and give it that perfect, tender crumb.
Fresh Strawberries:
The star of the show! They burst with flavor and provide a fresh, juicy contrast to the rich, creamy cake.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures even cooking and gives your cake the right texture. Preheating is a small but essential step that sets the stage for success.
Combine Ingredients:
In a large bowl, beat together the butter and cream cheese until smooth. Add the sugar and mix until fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, add the flour and baking powder, mixing until just combined.
Prepare Your Pan:
Grease and flour a loaf pan. This not only prevents sticking but also makes cleaning up a breeze later on.
Add the Strawberries:
Gently fold the fresh strawberries into the batter. Be careful not to crush them too much—you want those beautiful bursts of berry goodness to stay intact.
Bake to Perfection:
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with foil.
Finishing Touches:
Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve and Enjoy:
Serve warm or at room temperature. You can enjoy it on its own or top it with whipped cream for an extra indulgent treat. This cake is sure to impress!
Nutrition Facts
Servings: 12
Calories per serving: 320
(Note: Nutritional values may vary based on exact ingredients used.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 75-85 minutes
How to Serve Strawberry Cheesecake Pound Cake
This cake pairs wonderfully with a variety of sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- A dollop of whipped cream or vanilla ice cream for added decadence.
- A side of fresh berries to highlight the fruitiness in the cake.
- A warm cup of tea or coffee for a cozy, comforting dessert experience.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- For a deeper flavor, try adding a teaspoon of vanilla extract to the batter.
- If you don’t have fresh strawberries, frozen ones can work too—just make sure to thaw and drain them before folding them in.
- To make individual servings, you can bake this in mini loaf pans!
FAQ’s
- Can I use frozen strawberries? Yes, you can! Just make sure to thaw and drain them first to avoid excess moisture in the cake.
- Can I use a different type of fruit? Absolutely! Blueberries, raspberries, or even diced peaches would all work wonderfully in this cake.
- How do I store leftover cake? Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Can I freeze this cake? Yes, this cake freezes well! Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
- Can I make this recipe without cream cheese? You can substitute the cream cheese with sour cream or Greek yogurt, but the flavor will be slightly different.
- Why is my cake dense? If your cake is too dense, it may be due to overmixing the batter. Mix just until combined to keep it light and fluffy.
- Can I make this as cupcakes? Yes, you can! Divide the batter among cupcake liners and bake for 20-25 minutes.
- Can I add chocolate chips to the cake? Chocolate chips would be a delicious addition! Just fold in about 1/2 cup of mini chocolate chips when you add the strawberries.
- What can I serve with this cake? This cake is perfect with a cup of coffee or tea, or serve it with a scoop of vanilla ice cream or fresh whipped cream.
- How can I make this cake more decadent? Drizzle it with a simple glaze made from powdered sugar and milk or top it with chocolate ganache for an extra indulgent treat.
Conclusion
There you have it—Strawberry Cheesecake Pound Cake, a dessert that’s guaranteed to steal the show at your next gathering. It’s moist, flavorful, and so easy to make. With that perfect balance of tangy cream cheese and sweet strawberries, this cake will quickly become a favorite in your recipe collection. Enjoy, and happy baking!
Print
Strawberry Cheesecake Pound Cake
- Prep Time: 15min
- Cook Time: 70min
- Total Time: 1hr25min
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This strawberry cheesecake pound cake is a delightful dessert that combines the creamy goodness of cheesecake with the rich flavor of pound cake, topped with fresh strawberries. It’s perfect for any occasion and a great way to enjoy a classic favorite with a twist.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1 cup fresh strawberries, chopped
– 1/4 cup powdered sugar (for dusting)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter, cream cheese, and granulated sugar until smooth and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined.
6. Gently fold in the chopped strawberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Once cooled, dust with powdered sugar and serve with additional fresh strawberries if desired.
Notes
– You can add a strawberry glaze on top for extra sweetness.
– Make sure to use room temperature cream cheese and butter for a smoother batter.
– This cake is best served fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 22g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg