Strawberry Cheesecake Pound Cake is a delightful fusion of rich, buttery pound cake and creamy cheesecake, swirled together with bursts of fresh strawberries. This indulgent dessert is perfect for special occasions, afternoon tea, or simply when you crave something sweet and satisfying. The moist texture of the pound cake complements the tangy cheesecake filling, while the strawberry topping adds a refreshing fruity finish.
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:
- 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.
- 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.
- 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.
- Bake the Cake:
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Make 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.
- Serve:
- Slice the pound cake and serve each piece with a generous spoonful of strawberry topping.
Serving Suggestions:
- Pair with whipped cream or vanilla ice cream for extra indulgence.
- Serve alongside fresh berries for a refreshing contrast.
- Enjoy with a cup of coffee or tea for a cozy treat.
Tips for the Best Strawberry Cheesecake Pound Cake:
- Use Fresh Strawberries: Their natural sweetness enhances the flavor.
- Don’t Overmix: Overmixing can make the cake dense instead of tender.
- Chill Before Serving: Refrigerating the cake for a few hours allows the flavors to meld beautifully.
This Strawberry Cheesecake Pound Cake is a showstopper dessert that combines the best of both worlds—rich pound cake and creamy cheesecake, all topped with a luscious strawberry glaze. Whether you’re baking for a celebration or just treating yourself, this recipe is sure to impress! 🍓✨
For more variations, check out this recipe.