Description
Irresistible Strawberry Cheesecake Pound Cake blends classic dessert flavors into one incredible slice of heaven. Creamy cheesecake layers mingle with fresh strawberries, creating a luscious treat sure to delight your taste buds and impress guests at any gathering.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 1/2 cups unsalted butter (room temperature)
- 2 1/2 cups granulated sugar
- 6 large eggs (room temperature)
- 1 1/2 cups diced fresh strawberries (patted dry)
Baking and Dairy Ingredients:
- 1 cup sour cream
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Cheesecake and Glaze Ingredients:
- 8 ounces (226 grams) cream cheese (softened)
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 12 tablespoons (180 milliliters) pureed fresh strawberries
Instructions
- Craft the velvety cheesecake filling by whipping softened cream cheese and sugar until silky smooth. Incorporate egg and vanilla, blending until completely integrated. Reserve mixture to the side.
- Create cake foundation by vigorously creaming butter and sugar for 4-5 minutes until pale and airy. Introduce eggs individually, ensuring thorough incorporation after each addition.
- Separately combine flour, baking powder, and salt. Systematically fold dry ingredients into butter mixture, alternating with sour cream. Gently introduce vanilla and almond extracts. Delicately fold diced strawberries throughout batter.
- Prepare baking vessel by thoroughly greasing and flouring a 10-inch bundt or loaf pan. Distribute initial layer of pound cake batter across bottom. Carefully spread cheesecake filling evenly across first layer. Crown with remaining pound cake batter, using a knife to create elegant marbled swirls.
- Heat oven to 325F (165C). Position cake in preheated oven and bake for 75-85 minutes. Validate doneness by inserting toothpick into cake center – it should emerge clean. Shield cake with aluminum foil midway through baking if surface browns too rapidly.
- After removing from oven, allow cake to rest in pan for 20 minutes. Gently transfer to wire cooling rack, permitting complete temperature reduction.
- Optional: Produce strawberry glaze by whisking powdered sugar with pureed strawberries until achieving smooth consistency. Drizzle decoratively across completely cooled cake surface.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free filling that blends effortlessly.
- Use ripe, fresh strawberries for maximum flavor and vibrant color in the cake and glaze.
- Gently fold strawberries into batter to prevent breaking fruit and maintain delicate texture.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain cake’s tender crumb.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 464 kcal
- Sugar: 39 g
- Sodium: 166 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 123 mg