Strawberry Cheesecake Pound Cake is a delightful fusion of two beloved desserts—rich, buttery pound cake and creamy cheesecake, all infused with the sweet, tangy flavor of fresh strawberries. This cake is perfect for celebrations, afternoon tea, or simply as a comforting treat. The combination of textures, from the dense pound cake to the smooth cheesecake swirl, makes every bite indulgent and satisfying.
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:
- 1 ½ 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 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. - 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.
Tips for the Best Strawberry Cheesecake Pound Cake:
- Use Fresh Strawberries: Fresh strawberries provide the best flavor and texture.
- Don’t Overmix the Batter: Overmixing can make the cake dense instead of tender.
- Let the Cake Cool Completely: This helps the cheesecake layer set properly.
- Store Properly: Keep leftovers in an airtight container in the refrigerator for up to five days.
This Strawberry Cheesecake Pound Cake is a showstopper dessert that combines the best of both worlds—cheesecake and pound cake—in one irresistible treat. Enjoy! 🍓🍰