If you’ve ever dreamed of a dessert that combines the rich creaminess of cheesecake with the tender crumb of a classic pound cake, the Strawberry Cheesecake Pound Cake Recipe is here to make that dream come true. This cake is a luscious, irresistible treat layered with fresh, juicy strawberries that add a burst of summer sweetness, perfectly balancing the tangy cream cheese and buttery cake. Whether you’re baking for a special occasion or just craving a slice of comfort, this recipe will quickly become one of your all-time favorites.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to nailing this Strawberry Cheesecake Pound Cake Recipe. Each component plays a crucial role, from the cream cheese lending that signature cheesecake tang to the fresh strawberries bringing vibrant color and natural sweetness. Here’s what you’ll need to get started:
- All-purpose flour: 1 1/2 cups, the foundation that gives the cake structure and crumb.
- Baking powder: 1/2 teaspoon, to add just the right amount of lift without overpowering the cake.
- Salt: 1/4 teaspoon, to balance the sweetness and enhance all the flavors.
- Unsalted butter: 1/2 cup, softened for a creamy texture and rich taste.
- Cream cheese: 8 ounces, softened to bring that unmistakable cheesecake flavor and moistness.
- Granulated sugar: 1 1/4 cups for the batter plus 1/4 cup for the strawberries; sweetens and adds tenderness.
- Eggs: 3 large, for moisture and binding everything together beautifully.
- Vanilla extract: 1 teaspoon, to deepen the overall flavor profile pleasantly.
- Sour cream: 1/2 cup, adding moisture and a slight tang to complement the cream cheese.
- Whole milk: 1/4 cup, to balance batter consistency and keep it soft.
- Fresh strawberries: 2 cups, hulled and sliced for vibrant, juicy topping that feels just like summer.
- Lemon juice: 1 teaspoon, added to the strawberries to brighten and enhance their natural sweetness.
How to Make Strawberry Cheesecake Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 325°F (163°C) and generously grease and flour a 9×5-inch loaf pan. This ensures your cake releases easily after baking without any sticky mishaps.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This combination will create a perfect lift and subtle seasoning in every bite of your pound cake.
Step 3: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, cream cheese, and sugar until the mixture is light and fluffy—about 3 to 4 minutes. This step is essential for a smooth, creamy texture that’s the hallmark of a memorable cheesecake pound cake.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time to your creamy base, beating well after each addition to ensure everything blends seamlessly. Stir in the vanilla extract for a fragrant, sweet undertone.
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, alternating with sour cream and milk. Be careful not to overmix—just combine until smooth to keep your cake tender and moist.
Step 6: Transfer Batter to Pan and Bake
Pour the luscious batter into the prepared loaf pan, smoothing the top with a spatula for an even bake. Pop it in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Prepare the Strawberry Topping
While your cake cools, combine the sliced strawberries, 1/4 cup granulated sugar, and lemon juice in a medium bowl. Stir gently and let this mixture sit for 10 to 15 minutes so the berries release their flavorful juices—this topping will take your Strawberry Cheesecake Pound Cake Recipe to the next level.
Step 8: Serve and Enjoy
Once cooled, generously spoon the macerated strawberries over the cake just before serving. The juicy, sweet topping contrasts perfectly with the dense, creamy pound cake base.
How to Serve Strawberry Cheesecake Pound Cake Recipe
Garnishes
Consider sprinkling a little powdered sugar over the top for a touch of elegance and an extra hint of sweetness. Fresh mint leaves also add a refreshing aroma and a pop of green that looks simply irresistible.
Side Dishes
This cake pairs marvelously with a scoop of vanilla ice cream or a dollop of whipped cream. For a bright contrast, serve with fresh berries or a side of lemon curd, which complements the strawberry topping beautifully.
Creative Ways to Present
Slice your Strawberry Cheesecake Pound Cake Recipe into thick slabs and serve on pastel-colored plates to highlight the cake’s vibrant strawberries. For parties, try serving mini versions in decorative cupcake liners or alongside a sparkling rosé for a sophisticated pairing.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store it in an airtight container to keep it moist. Refrigerate for up to 4 days, as the cream cheese and strawberries are best enjoyed fresh but still remain delicious for a few days after baking.
Freezing
You can freeze the un-topped cake for up to 2 months. Wrap it well in plastic wrap, then place it in a freezer-safe bag or container. Freeze the strawberry topping separately to preserve freshness, then thaw both before serving and top the cake just before eating.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds to bring back that just-baked softness. Avoid overheating to keep the cream cheese from becoming grainy. Add strawberry topping after reheating for the best flavor experience.
FAQs
Can I use frozen strawberries for this cake?
Fresh strawberries are preferred for the best texture and flavor, but if frozen strawberries are all you have, thaw and drain them well before using to avoid excess moisture in the topping.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for similar texture and structure. However, keep an eye on baking time, as it might vary slightly.
Can I make this recipe dairy-free?
You can try using dairy-free cream cheese and butter substitutes, along with plant-based milk and sour cream alternatives. The texture may differ a bit, but it will still taste delicious with the strawberry topping.
How long does this cake keep fresh at room temperature?
Because of the cream cheese and strawberry topping, it’s best to store the cake in the refrigerator. Left at room temperature, it should be eaten within a day to ensure safety and freshness.
Can I double the recipe for a larger cake?
Absolutely! Doubling the ingredients and baking in a larger or multiple loaf pans works well. Just adjust the baking time accordingly and use a toothpick test to check for doneness.
Final Thoughts
Baking the Strawberry Cheesecake Pound Cake Recipe is like inviting a burst of joy into your kitchen—with each bite offering creamy richness, fruity freshness, and comforting cake all at once. Whether you share it with loved ones or treat yourself to a slice with afternoon tea, I promise this recipe will bring a smile to your face and become a treasured classic in your dessert repertoire. Go ahead and give it a try—your taste buds will thank you!
Print
Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Cheesecake Pound Cake combines the rich creaminess of cheesecake with the dense, buttery texture of a classic pound cake. Featuring fresh, macerated strawberries atop a moist, flavorful loaf, this dessert is perfect for gatherings or a special treat any time of year.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for integration later in the batter.
- Beat Butter and Cheese: In a large mixing bowl, use an electric mixer to beat the softened butter, cream cheese, and granulated sugar until the mixture is light, fluffy, and creamy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream and whole milk. Mix gently until just combined to avoid overmixing.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake in the preheated oven for 55-65 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then carefully remove it and transfer to a wire rack to cool completely before adding the topping.
- Prepare the Strawberry Topping: In a medium bowl, combine the sliced strawberries, 1/4 cup sugar, and lemon juice. Stir gently and let the mixture sit for 10-15 minutes so the strawberries release their juices and become nicely macerated.
- Serve: Once the cake has fully cooled, spoon the macerated strawberries and their juices over the top before serving to add fresh flavor and a beautiful presentation.
Notes
- Ensure all dairy ingredients like butter and cream cheese are fully softened to help achieve a smooth batter.
- Do not overmix once dry ingredients are added to maintain a tender crumb.
- The macerated strawberries add moisture and freshness, balancing the richness of the cake.
- Store leftover cake covered in the refrigerator for up to 3 days for optimal freshness.
- This cake can be served slightly warm or completely cooled depending on preference.
