If you have a soft spot for desserts that feel like a warm hug in every bite, you are going to adore this Strawberry Cheesecake Pound Cake Recipe. This delightful treat is a luscious marriage of rich cheesecake flavors and moist, tender pound cake, perfectly complemented by the freshness of macerated strawberries. With every forkful, you’ll experience a heavenly balance of creamy, sweet, and fruity notes that make this cake a standout for afternoon tea, family gatherings, or simply as your special indulgence at home.
Ingredients You’ll Need
Each ingredient in this Strawberry Cheesecake Pound Cake Recipe plays an essential role in crafting the cake’s superb texture and flavor profile. From the cream cheese adding that signature tangy richness to the fresh strawberries bringing vibrant color and juicy sweetness, it’s a simple but perfectly balanced list.
- All-purpose flour: The base that provides structure and a tender crumb to the cake.
- Baking powder: Helps the cake rise to a perfect lightness without overpowering its density.
- Salt: Enhances all the sweet flavors, rounding the overall taste.
- Unsalted butter, softened: Contributes richness and moisture for a soft crumb.
- Cream cheese, softened: The star of the cake’s cheesecake element, adding creamy tang.
- Granulated sugar: Sweetens the batter and helps create a slight caramelization on the crust.
- Large eggs: Bind ingredients while enriching the cake’s texture.
- Vanilla extract: Lends a warm, aromatic undertone that enhances all flavors.
- Sour cream: Adds moisture and a subtle tang that brightens the flavor.
- Whole milk: Keeps the batter smooth and tender.
- Fresh strawberries: Bring a burst of juicy flavor and lovely pink hues.
- Additional granulated sugar (for strawberries): Sweetens and helps macerate the berries for a luscious topping.
- Lemon juice: Balances the sweetness and heightens the strawberry freshness.
How to Make Strawberry Cheesecake Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (163°C), which is just the right temperature to bake this cake gently and evenly. Grease and flour a 9×5-inch loaf pan to ensure your cake slips out beautifully after baking.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. This blend ensures even distribution of leavening, resulting in a tender crumb with no surprises in texture.
Step 3: Cream the Butter, Cream Cheese, and Sugar
Using a large bowl, beat the softened butter, cream cheese, and sugar until the mixture is light and fluffy, about 3 to 4 minutes. This step is essential for incorporating air into your batter, which gives the cake its delightful softness.
Step 4: Add Eggs and Vanilla
Add each egg one at a time, beating well after each addition to maintain the batter’s fluffiness. Stir in the vanilla extract for that unmistakable fragrant warmth that pairs so well with strawberries.
Step 5: Combine the Ingredients Alternating with Dairy
Gradually fold the dry ingredients into the wet mixture, alternating with sour cream and milk. This slow incorporation will give you a smooth, luscious batter without overmixing, so the cake stays tender.
Step 6: Bake Your Cake
Pour the batter into your prepared loaf pan and level the surface gently. Pop it into your preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely—patience here ensures perfect slicing later.
Step 7: Prepare the Strawberry Topping
While the cake cools, combine sliced fresh strawberries with sugar and a splash of lemon juice. Let this macerate for 10 to 15 minutes—it’s magic in a bowl, as the strawberries release their juices creating a sweet, tart syrup perfect to crown your cake.
Step 8: Assemble and Serve
Once the cake has completely cooled, spoon the luscious macerated strawberries over the top. This final touch brings freshness and a burst of color that will make your Strawberry Cheesecake Pound Cake Recipe simply irresistible.
How to Serve Strawberry Cheesecake Pound Cake Recipe
Garnishes
For an extra special presentation, consider topping your cake with a dollop of freshly whipped cream or a light dusting of powdered sugar. A few whole strawberries or a sprig of mint can add a charming, fresh garnish that makes the cake pop visually and delights the palate.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee or tea, making it the perfect companion for leisurely afternoons. For a more indulgent touch, a scoop of vanilla ice cream adds a creamy contrast that turns this simple cake into a decadent dessert experience.
Creative Ways to Present
Try slicing the cake thick and layering it with extra cream cheese frosting and strawberries for a quick no-bake strawberry cheesecake-inspired dessert. Or arrange individual slices alongside a drizzle of strawberry coulis on dessert plates for a restaurant-worthy look that’s surprisingly easy at home.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Strawberry Cheesecake Pound Cake in an airtight container at room temperature for up to two days to keep it moist and fresh. If your kitchen is warm, refrigeration helps prolong freshness but can slightly firm the cake.
Freezing
This pound cake freezes wonderfully. Wrap it tightly in plastic wrap and then in foil for up to two months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature for best texture and flavor.
Reheating
If you like your cake slightly warm, gently reheat slices in the microwave for 10 to 15 seconds or place in a low oven for a few minutes. Warm cake enhances the creamy strawberry topping and makes each bite melt in your mouth.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries offer the best texture and vibrant flavor, you can use frozen berries if fresh are unavailable. Thaw them completely and drain excess liquid before macerating to avoid a soggy topping.
Is it possible to make this cake gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free baking blend that includes xanthan gum. This will help maintain the cake’s tender crumb without compromising on taste.
Can I substitute sour cream with something else?
If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute that will maintain the creamy tang and moisture in the cake.
How long will the cake stay fresh after topping with strawberries?
Because of the moisture in the macerated strawberries, it’s best to add the topping right before serving. If you pre-top the cake, consume it within a day to enjoy optimal freshness.
Can I make mini versions of this cake?
Absolutely! Mini loaf pans or even muffin tins can be used. Just reduce the baking time and check doneness with a toothpick frequently, as smaller cakes bake faster.
Final Thoughts
This Strawberry Cheesecake Pound Cake Recipe is a wonderful way to show love through baking, blending comforting richness and fruity freshness in every slice. Whether for a special celebration or a quiet moment to treat yourself, it’s bound to become a recipe you reach for time and again. So gather your ingredients, roll up your sleeves, and enjoy the sweet, creamy joy that awaits!
Print
Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Cheesecake Pound Cake is a luscious blend of creamy cheesecake and a tender pound cake, topped with macerated fresh strawberries. Perfect for dessert or an indulgent snack, it combines rich cream cheese, buttery cake, and sweet, juicy strawberries for a delightful treat.
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
For the Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Beat Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This creates the creamy base for your cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure even mixing. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream and whole milk. Mix everything just until combined, being careful not to overmix to keep the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula to create an even surface. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely before adding the topping.
- Prepare Strawberry Topping: In a medium bowl, combine the fresh sliced strawberries, granulated sugar, and lemon juice. Stir gently to mix and let the mixture sit for 10-15 minutes to allow the strawberries to release their juices and macerate.
- Serve: Once the cake is completely cooled, top it with the macerated strawberries just before serving to enjoy the fresh, sweet topping.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- Do not overmix the batter once the dry ingredients are added; overmixing can lead to a dense cake.
- You can substitute fresh strawberries with frozen ones if fresh are not available, but thaw and drain excess liquid first.
- For a more intense strawberry flavor, you can add 1 tablespoon of strawberry jam to the batter.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
