Description
Strawberry Cheesecake Pound Cake is a delightful combination of buttery pound cake, creamy cheesecake filling, and fresh strawberry topping. Perfect for any occasion, this dessert is both rich and fruity.
Ingredients
Scale
- For the pound cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- For the cheesecake filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the strawberry topping:
- 1 cup fresh strawberries, chopped
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
- Prepare the cheesecake filling:
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the sugar, egg, and vanilla extract, and continue beating until well combined. Set aside.
- Prepare the strawberry topping:
- In a small bowl, combine the chopped strawberries, sugar, and lemon juice. Mix well and let it sit while you prepare the cake batter.
- Prepare the pound cake batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating 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 butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Assemble the cake:
- Pour half of the pound cake batter into the prepared loaf pan and spread evenly.
- Spoon the cheesecake filling over the batter and spread evenly, leaving a small border around the edges.
- Pour the remaining pound cake batter over the cheesecake layer and spread evenly.
- Spoon the strawberry topping over the top of the batter, swirling slightly with a knife.
- Bake:
- Bake in the preheated oven 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, then remove and let it cool completely on a wire rack before slicing.
Notes
- You can use frozen strawberries if fresh are not available; just thaw and drain before using.
- For an extra indulgent touch, drizzle with strawberry glaze or top with whipped cream.
- Make sure to allow the cake to cool completely before slicing for clean cuts.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 15g
- Protein: 22g