Description
Indulge in the luscious goodness of Strawberry Cheesecake Pound Cake, a delightful fusion of creamy cheesecake and moist pound cake studded with fresh strawberries. This dessert is a perfect treat for any occasion, combining the richness of cream cheese with the fruity sweetness of strawberries.
Ingredients
Scale
Cake:
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups diced fresh strawberries (patted dry)
- 1 tablespoon all-purpose flour (for coating strawberries)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 325°F (165°C) and grease and flour a 10-cup Bundt pan.
- Mix Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese until smooth and creamy.
- Add Sugar and Eggs: Gradually add the sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually mix into the wet ingredients until just combined.
- Add Strawberries: Toss diced strawberries with 1 tablespoon of flour, then gently fold into the batter.
- Bake: Pour batter into the prepared pan and bake for 75–85 minutes until a toothpick comes out clean. Cool before glazing.
Notes
- Ensure strawberries are well dried to avoid excess moisture.
- Blueberries or raspberries can be substituted for variety.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38g
- Sodium: 160mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
