Strawberry Cheesecake Pound Cake Recipe

Ingredients:

For the Pound Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 cup sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• Pinch of salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Strawberry Topping:

• 1½ cups fresh strawberries, diced
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until creamy. Set aside.
2. Make the Pound Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the flour mixture.
3. Assemble the Cake: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Pour half of the pound cake batter into the prepared pan, spreading it evenly. Spoon the cheesecake mixture on top of the batter, then spread the remaining pound cake batter over the cheesecake layer.
4. Bake the Cake: Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
5. Prepare the Strawberry Topping: In a small saucepan, combine the diced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and the strawberries release their juices, about 5-7 minutes. Let the strawberry topping cool before drizzling it over the cooled pound cake.
6. Serve: Slice the pound cake and serve each piece with a generous spoonful of strawberry topping. Enjoy the blend of buttery pound cake, creamy cheesecake, and fruity strawberry flavors.

Tips for Success:

• Customize the Flavor: Add a splash of almond extract to the pound cake batter for a nutty twist.
• Make Ahead: The cake can be baked a day in advance and stored in the refrigerator. Add the strawberry topping just before serving.
• Presentation: Garnish with fresh strawberries or a dollop of whipped cream for an elegant touch.

This Strawberry Cheesecake Pound Cake is perfect for special occasions or as a sweet treat to share with loved ones. Let me know if you’d like more ideas for variations or pairings!