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If you’re looking for a dessert that perfectly balances rich creaminess and fruity freshness, this Strawberry Cheesecake Pound Cake Recipe is an absolute must-try. Picture a buttery, moist pound cake baked with luscious cream cheese swirled in and bursts of vibrant strawberry pieces that give every bite a delightful tangy sweetness. Whether for a cozy afternoon tea or a festive gathering, this cake feels like a warm hug on a plate and offers an irresistible twist on classic pound cake that will earn you endless compliments.
Ingredients You’ll Need
These ingredients are wonderfully simple yet come together to create a masterpiece of texture, flavor, and color. Each item plays its part in building the perfect balance of creamy, fruity, and tender crumb that makes this cake so special.
- 2 cups all-purpose flour: Provides the structure needed for a moist but sturdy pound cake.
- 1 cup granulated sugar: Sweetens the cake and helps create a tender crumb.
- 2 tsp baking powder: Adds a gentle lift so the cake isn’t too dense.
- 1 cup unsalted butter, softened: Brings richness and a melt-in-your-mouth texture.
- 4 large eggs: Bind everything together and add moisture.
- 8 oz cream cheese, softened: Delivers the signature cheesecake creaminess that makes this cake unforgettable.
- 1 cup fresh strawberries, chopped: Fresh and juicy pieces infuse every bite with summer sweetness and natural color.
- 1 tsp vanilla extract: Enhances the overall flavor with a warm, comforting aroma.
- 1 tbsp lemon juice: Brightens the cake’s flavor and complements the strawberries perfectly.
How to Make Strawberry Cheesecake Pound Cake Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 350°F (175°C) and greasing a loaf pan thoroughly. Greasing ensures your stunning pound cake releases easily when baked, which helps you maintain that beautiful presentation every time.
Step 2: Cream Butter and Sugar
In a mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step incorporates air into the batter, which is crucial for the perfect tender crumb and softness.
Step 3: Add Eggs and Cream Cheese
Next, add the eggs one at a time, beating well after each addition. Then blend in the softened cream cheese, which will create a rich, smooth, and velvety texture reminiscent of classic cheesecake.
Step 4: Combine Dry Ingredients with Lemon Juice
In a separate bowl, whisk together the flour, baking powder, and lemon juice. Gradually fold this dry mixture into the wet ingredients, taking care not to overmix to keep the cake light and tender.
Step 5: Fold in Fresh Strawberries
Gently fold the chopped strawberries into the batter. This step ensures they distribute evenly without bruising, keeping those juicy, fresh bursts of flavor intact throughout the cake.
Step 6: Bake Your Pound Cake
Pour the luscious batter into your prepared loaf pan and place it in the oven. Bake for about 60 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool before slicing so flavors settle and the texture firms up beautifully.
How to Serve Strawberry Cheesecake Pound Cake Recipe
Garnishes
A dusting of powdered sugar, a drizzle of strawberry glaze, or a few fresh strawberry slices on top instantly elevate the look and flavor of the cake. Fresh mint leaves provide a lovely contrast in color and a hint of refreshing aroma.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh berries. If you want to balance the sweetness, a simple cup of hot tea or black coffee offers a flawless accompaniment.
Creative Ways to Present
Thinking outside the box? Serve individual slices on pretty dessert plates topped with a spoonful of strawberry compote or a splash of berry coulis. For gatherings, cut the cake into cubes and serve as fun, bite-sized cake pops with toothpicks inserted.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Strawberry Cheesecake Pound Cake Recipe tightly in plastic wrap or store it in an airtight container. It stays fresh and moist for up to 3 days at room temperature or about a week in the refrigerator.
Freezing
To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving to maintain its wonderful texture and flavor.
Reheating
If you want a warm slice, gently reheat pieces in the microwave for 15-20 seconds or in a low oven wrapped in foil. Reheating brings back that freshly baked softness and highlights the cream cheese richness perfectly.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries offer the best texture and flavor, you can use frozen if you drain them well and pat dry to avoid excess moisture in the batter, which could affect the cake’s texture.
Is cream cheese necessary for this recipe?
The cream cheese is key for the signature cheesecake flavor and moist, tender crumb. Without it, you’d lose that luscious richness that makes this pound cake stand out.
Can I substitute the butter with oil?
Butter is important here for flavor and texture, especially to achieve that creamy richness. Using oil might result in a different texture and less flavor complexity, so it’s best to stick with butter.
How do I know when the cake is fully baked?
Use a toothpick or a thin skewer and insert it into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If it has wet batter on it, bake a bit longer and check again.
Can I double this recipe for a larger cake?
Yes, doubling the recipe works great! Just remember to use a larger loaf pan or two pans and adjust the baking time accordingly, checking for doneness with a toothpick starting around 60 minutes.
Final Thoughts
This Strawberry Cheesecake Pound Cake Recipe really is a delightful treat that combines the best of two beloved desserts in one stunning cake. Its creamy, fruity, and buttery layers come together so perfectly that every bite feels like a celebration. I can’t wait for you to bake it, share it with loved ones, and enjoy those glorious compliments that are sure to come your way!
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Print
Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and moist Strawberry Cheesecake Pound Cake combining the creamy texture of cream cheese with fresh strawberries, perfect for serving as an elegant dessert or a sweet snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Add-ins
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent the cake from sticking.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps to incorporate air for a tender crumb.
- Add eggs and cream cheese: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the softened cream cheese and continue beating until the mixture is smooth and well blended.
- Combine dry ingredients and lemon juice: In a separate bowl, whisk together the flour, baking powder, and lemon juice. Gradually add this dry mixture into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Fold in strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without crushing.
- Bake the cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool completely in the pan before slicing to help maintain its shape and texture.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix the batter once flour is added to prevent a dense cake.
- Substitute fresh strawberries with frozen if fresh are unavailable, but thaw and drain excess moisture first.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- For an extra decorative touch, top with cream cheese frosting or fresh strawberry slices before serving.
