This Strawberry Cheesecake Pound Cake is a dreamy dessert that combines the rich, creamy texture of cheesecake with the light, buttery crumb of a classic pound cake. Fresh strawberries are folded into the batter and used as a topping for an extra burst of sweetness and flavor. Perfect for brunch, dessert, or a sweet snack, this cake is as delightful to look at as it is to eat!
📋 Ingredients
For the Pound Cake:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter , softened
- 8 oz cream cheese , softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup diced fresh strawberries (plus more for topping, if desired)
For the Strawberry Sauce (Optional, for Topping):
- 1 cup fresh strawberries , chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice (optional, for brightness)
👩🍳 Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (160°C) .
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Prepare the Pound Cake Batter
- In a medium bowl, whisk together the flour , baking powder , and salt . Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter , cream cheese , 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 .
- Gradually add the dry ingredients to the wet mixture in 2–3 additions , alternating with the sour cream or yogurt . Mix until just combined—do not overmix.
- Gently fold in the diced strawberries using a spatula. Be careful not to crush the strawberries as you mix.
Step 3: Bake the Pound Cake
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 55–65 minutes , or until a toothpick inserted into the center of the cake comes out clean, with just a few moist crumbs.
- If the cake starts to brown too quickly, loosely cover it with aluminum foil and continue baking until done.
Step 4: Cool the Cake
- Allow the cake to cool in the pan for 10 minutes , then transfer it to a wire rack to cool completely.
Step 5: Make the Strawberry Sauce (Optional)
- In a small saucepan, combine the chopped strawberries , sugar , and lemon juice (if using).
- Heat over medium heat , stirring occasionally, until the strawberries soften and the sauce thickens slightly, about 5–8 minutes .
- Remove from heat and let the sauce cool to room temperature.
Step 6: Serve
- Once the cake has cooled completely, slice it and drizzle the strawberry sauce over the top or serve it on the side.
- Optionally, garnish with extra fresh strawberries for added flavor and decoration.
Tips for Success
- Softened Ingredients: Ensure the butter and cream cheese are softened to room temperature for a smooth, creamy batter.
- Don’t Overmix: Overmixing the batter can make the cake dense. Mix just until the ingredients are combined.
- Strawberry Prep: Pat the diced strawberries dry with a paper towel before folding them into the batter to prevent excess moisture from affecting the cake’s texture.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Bring to room temperature before serving for the best texture.
Why You’ll Love This Recipe
This Strawberry Cheesecake Pound Cake is a show-stopping dessert that marries the richness of cheesecake with the tender crumb of a pound cake. The fresh strawberries add natural sweetness and a pop of color, while the optional strawberry sauce takes it to the next level. Whether you’re serving it for brunch, dessert, or a special occasion, this cake is sure to impress. Dive into this creamy, fruity delight and let it become a go-to recipe for all your gatherings!
⏱ Time
- Preparation Time: 20 minutes
- Baking Time: 55–65 minutes
- Cooling Time: 30 minutes
- Total Time: ~1 hour 45 minutes
🍽 Servings:
8–10 servings
🔥 Calories (Approximate):
~350 kcal per serving (varies based on portion size and toppings)
