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
Scale
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.
