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
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
- 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.
