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