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Strawberry Cheesecake Pound Cake Recipe

Strawberry Cheesecake Pound Cake Recipe
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4.8 from 11 reviews

Indulge in the perfect combination of a rich, moist pound cake with a creamy cheesecake swirl and bursts of fresh strawberries in every bite. This Strawberry Cheesecake Pound Cake is a delightful dessert that’s sure to impress your guests!

Ingredients

Units Scale

Pound Cake:

  • 1 1/2 cups unsalted butter (softened)
  • 1 (8 oz) package cream cheese (softened)
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 1/2 cups chopped fresh strawberries (tossed with 1 tablespoon flour)

Glaze (optional):

  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt pan.
  2. Cream butter and cream cheese: In a large bowl, cream the butter and cream cheese together until smooth and fluffy.
  3. Add sugar and eggs: Gradually add the granulated sugar and beat until light and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet mixture, alternating with sour cream.
  5. Fold in strawberries: Gently fold in strawberries tossed with flour. Pour batter into prepared pan and bake.
  6. Make the glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled cake if desired.

Notes

  • Make sure strawberries are dry before folding in to prevent excess moisture.
  • Frozen strawberries can be used if thawed and drained well.
  • This cake stores well at room temperature for 2–3 days or refrigerated for up to 5 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/strawberry-cheesecake-pound-cake-recipe/