Description
Luscious Strawberry Cheesecake Pound Cake brings classic dessert charm to a whole new level of indulgence. Rich layers of moist cake and creamy frosting promise a delightful experience that will make sweet tooths swoon with pure pleasure.
Ingredients
Scale
Main Ingredients:
- 2 sticks (226 grams) unsalted butter, softened
- 8 ounces (226 grams) cream cheese, softened
- 4 large eggs
- 2 cups (400 grams) granulated sugar
- 2 ½ cups (313 grams) all-purpose flour
- ½ cup (75 grams) finely chopped fresh strawberries or strawberry puree
Flavoring and Binding Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Ingredients:
- Pink food coloring for extra color
Frosting Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- ¼ cup (57 grams) unsalted butter, softened
- 2 ½ cups (300 grams) powdered sugar
- ¼ cup (60 milliliters) strawberry puree
- 2–3 tablespoons freeze-dried strawberry powder (optional)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the baking vessel by coating a 9-5-inch loaf pan or bundt pan with grease and a light dusting of flour, ensuring even coverage to prevent sticking.
- In a spacious mixing bowl, whip softened butter and cream cheese until they meld into a silky, uniform texture. Incorporate sugar and continue beating until the mixture transforms into a luxurious, airy consistency.
- Introduce eggs one by one, thoroughly integrating each before adding the next. Infuse the batter with vanilla extract, stirring until perfectly combined.
- Separately, sift together flour, baking powder, and salt, creating a delicate dry ingredient blend that will provide structure to the cake.
- Gently fold the dry ingredients into the creamy mixture, being careful not to overmix. Carefully incorporate fresh strawberries or strawberry puree, distributing them evenly throughout the batter. Optional: Add a touch of pink food coloring for a vibrant appearance.
- Transfer the batter to the prepared pan, smoothing the surface with a spatula to ensure an even distribution. Slide the pan into a preheated oven and bake until a inserted toothpick emerges clean, typically requiring 60-70 minutes of baking time.
- Allow the cake to rest in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely, giving it ample time to set and develop its full flavor profile.
- Craft the frosting by whipping cream cheese and butter until they achieve a smooth, glossy texture. Gradually introduce powdered sugar, then blend in strawberry puree, vanilla extract, and a hint of salt.
- Once the cake has cooled entirely, generously spread the strawberry cream cheese frosting across the top, creating elegant swirls and peaks. Embellish with fresh strawberry slices for a final touch of elegance and flavor.
Notes
- Swap fresh strawberries with freeze-dried strawberry powder for a more intense, concentrated flavor without adding extra moisture to the cake batter.
- Use room temperature ingredients to ensure smooth mixing and prevent lumpy batter, creating a more uniform and tender pound cake texture.
- Adjust baking time based on your specific oven’s performance; start checking the cake around 55 minutes to prevent over-browning or drying out.
- Reduce sugar content by substituting some granulated sugar with natural sweeteners like stevia or monk fruit for a lower-calorie version, keeping the cake’s rich texture intact.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 430
- Sugar: 42 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg