Strawberry Cheesecake Pound Cake -

Gather the following ingredients to get started:

For the Pound Cake:

1 cup (226g) unsalted butter, softened

1 (8 oz / 226g) block cream cheese, softened
2 cups (500g) granulated sugar
5 large eggs

2 cups (330g) all-purpose flour
1 tsp salt
1 tsp baking powder

1 tbsp vanilla extract
½ cup sour cream
1 cup fresh strawberries, chopped and patted very dry

Pink or red food coloring, optional

For the Pink Strawberry Glaze:

1 ½ cups (180g) powdered sugar

2-3 tbsp strawberry puree or milk
1 tsp vanilla extract
A drop of pink food coloring, optional

Instructions

Follow these steps to create your Strawberry Cheesecake Pound Cake:

Step 1: Preheat the oven to 325°F (163°C). Generously grease and flour a Bundt pan.
Step 2: In a large bowl, beat butter and cream cheese together until smooth and creamy.

Step 3: Gradually add the granulated sugar and beat until light and fluffy, about 4-5 minutes.
Step 4: Add eggs one at a time, mixing well after each addition.
Step 5: Mix in the vanilla extract and sour cream until combined.

Step 6: In a separate bowl, whisk together the flour, salt, and baking powder.
Step 7: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 8: Gently fold in the chopped strawberries and add food coloring if desired.

Step 9: Pour the batter into the prepared Bundt pan and smooth the top.
Step 10: Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
Step 11: Allow cooling in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Step 12: To make the glaze, whisk together powdered sugar, strawberry puree or milk, and vanilla until smooth. Add food coloring if desired.
Step 13: Drizzle the glaze generously over the cooled cake, allowing it to set for a few minutes before serving.

Frequently Asked Questions (FAQs)

1. Can I use frozen strawberries instead of fresh ones?

While fresh strawberries are preferred for their flavor and texture, frozen strawberries can be used if thawed and patted dry to remove excess moisture.

2. How should I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

3. Can I substitute cream cheese with anything else?

Cream cheese provides a unique flavor and texture; however, mascarpone cheese can be used as a substitute for a similar creamy result.

4. What can I serve this cake with?

This cake pairs beautifully with whipped cream, vanilla ice cream, or a dollop of yogurt for a delightful contrast.

5. Can I make this cake ahead of time?

Absolutely! This cake can be made a day in advance and stored in an airtight container, keeping it moist and flavorful.

Conclusion

The Strawberry Cheesecake Pound Cake is a delightful blend of flavors and textures that will impress your guests and tantalize your taste buds. With its simple preparation and stunning presentation, it’s a recipe worth adding to your baking repertoire. Enjoy the sweet taste of summer, no matter the season!

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