Description
This Strawberry Cheesecake Pound Cake combines the richness of a traditional pound cake with the smooth, creamy texture of cheesecake and the fresh, fruity flavor of strawberries. Topped with a sweet strawberry glaze, it’s perfect for any occasion, whether for a special dessert or a delicious treat to enjoy with coffee
Ingredients
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For the Pound Cake:
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1 1/2 cups unsalted butter (room temperature)
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2 1/2 cups granulated sugar
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6 large eggs (room temperature)
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup sour cream
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract (optional)
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1 1/2 cups diced fresh strawberries (patted dry)
For the Cheesecake Filling:
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8 oz cream cheese (softened)
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1/3 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
For the Strawberry Glaze (optional):
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1/2 cup powdered sugar
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1–2 tablespoons pureed fresh strawberries
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Instructions
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Prepare the Cheesecake Filling:
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In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined. Set aside.
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Make the Pound Cake Batter:
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In a large mixing bowl, cream the butter and sugar together for 4-5 minutes until light and fluffy. Add eggs one at a time, beating well after each addition.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Stir in vanilla and almond extracts. Gently fold in the diced strawberries.
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Layer the Batter and Cheesecake:
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Grease and flour a 10-inch bundt pan or loaf pan. Pour half of the pound cake batter into the pan. Spread the cheesecake filling evenly over the batter. Top with the remaining pound cake batter and gently swirl with a butter knife for a marbled effect.
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Bake:
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Preheat the oven to 325°F (165°C). Bake for 75 to 85 minutes or until a toothpick inserted in the cake part comes out clean. If the top starts browning too quickly, cover it loosely with foil halfway through. Let it cool in the pan for 20 minutes, then remove and transfer to a wire rack to cool completely.
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Add the Strawberry Glaze (Optional):
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Mix the powdered sugar and pureed strawberries until smooth and drizzle over the cooled cake for a sweet, fruity finish.
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Notes
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If you don’t have a bundt pan, you can use a loaf pan, but baking time may vary slightly.
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You can skip the strawberry glaze for a less sweet finish, or add whipped cream for an extra indulgent touch.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 31g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg