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
Scale
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.
