If you adore the luscious combination of creamy cheesecake with the moist, buttery richness of pound cake, then you’re in for a real treat with this Strawberry Cheesecake Pound Cake Recipe. This delightful dessert perfectly balances tangy cream cheese with fresh, juicy strawberries that brighten each bite, making it an irresistible showstopper for any occasion. Whether you enjoy it as a sweet afternoon pick-me-up or a festive finale to a dinner, this recipe brings joy with every forkful.
Ingredients You’ll Need
These simple yet carefully chosen ingredients come together to create a pound cake that’s rich, tender, and bursting with fresh strawberry flavor. Each component plays a vital role, from the velvety cream cheese that adds moisture and depth, to the lemon juice that enhances the strawberries’ natural brightness.
- All-purpose flour: The base that provides structure and crumb to the cake.
- Baking powder: A touch of leavening to keep the cake light and airy.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Softened for creaminess and rich flavor without added salt.
- Cream cheese: Softened and whipped in for a luscious, tangy creaminess that defines the cheesecake element.
- Granulated sugar: Sweetens the cake and helps achieve a tender crumb.
- Large eggs: Bind everything together and give the cake its structure and richness.
- Vanilla extract: Adds warm, aromatic notes that complement the other flavors.
- Sour cream: Provides moisture and a slight tang to balance the sweetness.
- Whole milk: Ensures the batter is smooth and silky.
- Fresh strawberries: Hulled and sliced for bursts of juicy, summery flavor
- Additional sugar for strawberries: Sweetens the berries slightly to enhance their natural juices.
- Lemon juice: Brightens the strawberries, making them pop on top of the cake.
How to Make Strawberry Cheesecake Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). Grease and flour a 9×5-inch loaf pan thoroughly to ensure your cake won’t stick and will bake evenly. This step sets the stage for a perfect rise and easy release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the flour so your cake has a uniform texture. Set this bowl aside once combined.
Step 3: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, cream cheese, and sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3 to 4 minutes with a hand or stand mixer. This step is crucial for incorporating air, which keeps the cake tender.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time to the creamy mixture, beating well after each addition to create a smooth batter. Stir in the vanilla extract, which enriches the overall flavor without overpowering the delicate strawberry and cream cheese notes.
Step 5: Combine Dry Ingredients with Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream and milk. Mixing until just combined prevents overworking the batter, ensuring you get a tender crumb in your pound cake.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the surface with a spatula for even rising. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely.
Step 7: Prepare the Strawberries
While the cake is baking and cooling, combine the sliced strawberries with sugar and lemon juice in a medium bowl. Stir gently to coat the strawberries and let the mixture sit for 10 to 15 minutes. This macerating step draws out the natural juices, creating a sweet, syrupy topping that complements the pound cake beautifully.
Step 8: Assemble and Serve
Once your pound cake is completely cool, generously spoon the macerated strawberries over the top. This simple addition transforms the cake into a show-stopping dessert bursting with fresh flavor and stunning color.
How to Serve Strawberry Cheesecake Pound Cake Recipe
Garnishes
To elevate your Strawberry Cheesecake Pound Cake Recipe even more, consider garnishing with a dollop of whipped cream, a sprinkle of chopped toasted almonds for crunch, or a few fresh mint leaves for a hint of herbal brightness. These simple touches add layers of flavor and texture that wow your guests.
Side Dishes
This pound cake pairs wonderfully with a scoop of vanilla bean ice cream or a drizzle of warm chocolate sauce for an indulgent twist. For a lighter option, serve alongside a fresh fruit salad or a citrusy sorbet to balance the cake’s richness perfectly.
Creative Ways to Present
Slice the pound cake thickly and serve it on a decorative platter, layering the macerated strawberries between slices for a strawberry cheesecake sandwich feel. Alternatively, cut the cake into cubes and skewer them with berries and marshmallows for a delightful dessert kabob at your next gathering.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Cheesecake Pound Cake Recipe keeps best when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. Beyond that, refrigerate it to maintain freshness without drying out the cake.
Freezing
To freeze, wrap the cooled cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for the best texture and flavor.
Reheating
If you want to enjoy your pound cake warm, gently reheat slices in the microwave for about 15 seconds or in a low oven around 300 degrees Fahrenheit for 10 minutes. Adding fresh strawberries or a little whipped cream after warming can make it taste freshly baked.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for the best texture and flavor in this Strawberry Cheesecake Pound Cake Recipe, you can use frozen ones if fresh aren’t available. Just thaw and drain any excess liquid before macerating to avoid making the topping too watery.
Is it possible to make this cake dairy-free?
Substituting dairy ingredients in this recipe can be tricky since cream cheese and butter are key to the cake’s texture and flavor. However, you can try using dairy-free cream cheese and a plant-based butter alternative, but expect some texture differences.
How long does the cake keep fresh?
This pound cake stays fresh at room temperature for up to 2 days. After that, refrigeration helps maintain its moistness for up to 5 days, but may slightly alter the texture.
Can I make this cake in a different pan size?
Yes, although the baking time will vary. A 9×5-inch loaf pan is perfect for this recipe, but if you choose a different pan, keep a close eye on baking time and test for doneness with a toothpick frequently.
What if I don’t have sour cream?
You can substitute sour cream with an equal amount of plain yogurt or crème fraîche. These alternatives provide a similar tanginess and moisture, which are important to the cake’s texture.
Final Thoughts
Now that you’ve unlocked the secrets of this irresistible Strawberry Cheesecake Pound Cake Recipe, it’s time to bring it to life in your kitchen. With its tender crumb and fresh strawberry topping, this cake is sure to become a beloved favorite you’ll want to make again and again. So grab those strawberries and cream cheese, and get ready to enjoy a slice of pure joy!
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 rich and moist dessert combining the creamy texture of cheesecake with the classic buttery flavors of pound cake. Featuring fresh macerated strawberries on top, it’s a perfect treat for gatherings or a delightful indulgence any day.
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
- Prepare the Oven and Pan: Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes. This step ensures a smooth and airy batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to combine thoroughly. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in portions, alternating with the sour cream and milk. Mix gently until just combined to maintain the batter’s light texture.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top evenly for uniform baking.
- Bake the Cake: Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Remove the cake and let it cool in the pan for 10 minutes.
- Cool the Cake: After initial cooling, transfer the cake to a wire rack to cool completely to room temperature, preventing condensation.
- Macerate Strawberries: In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently and let sit for 10-15 minutes to encourage the strawberries to release their juices, enhancing flavor.
- Serve: Once the cake is completely cooled, top it with the macerated strawberries and serve slices to enjoy the delightful combination of flavors.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- Do not overmix the batter once dry ingredients are added to avoid a dense cake.
- The macerated strawberries add a fresh and juicy topping; you can also serve them on the side if preferred.
- Store leftover cake covered in the refrigerator and consume within 3 days for best freshness.
- This cake can be served slightly warm or at room temperature depending on preference.
