Strawberry Cheesecake Pound Cake

Strawberry Cheesecake Pound Cake is a delightful fusion of two classic desserts: rich, buttery pound cake and creamy cheesecake, infused with fresh strawberries. This cake offers a moist, dense texture with bursts of fruity freshness, perfect for special occasions or simply indulging in a sweet treat. The luscious strawberry glaze adds a final touch of elegance, making this cake as beautiful as it is delicious. Follow this detailed recipe to create a masterpiece that will leave everyone asking for more!

Ingredients:

For the Pound Cake:

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 6 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 ½ cups fresh strawberries, diced

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

For the Strawberry Glaze:

• 1 cup powdered sugar
• 3 tablespoons strawberry puree
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)

Preparation:

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or tube pan to prevent sticking.

Step 2: Prepare the Pound Cake Batter

In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Gently fold in the diced strawberries.

Step 3: Prepare the Cheesecake Filling

In another bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.

Step 4: Assemble the Cake

Pour half of the pound cake batter into the prepared pan. Spoon the cheesecake filling over the batter, then spread the remaining cake batter on top, ensuring the filling is fully covered.

Step 5: Bake the Cake

Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Step 6: Prepare the Strawberry Glaze

In a small bowl, whisk together the powdered sugar, strawberry puree, vanilla extract, and milk until smooth. Drizzle over the cooled cake.

Variations:

• Chocolate Twist: Add ½ cup of chocolate chips to the batter for a chocolate-strawberry flavor combination.
• Lemon Infusion: Add 1 tablespoon of lemon zest for a citrusy contrast.
• Berry Mix: Substitute half of the strawberries with raspberries or blueberries for a mixed berry experience.
• Nutty Delight: Fold in ½ cup of chopped pecans or almonds for extra texture.

Cooking Note:

• Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
• Use fresh, ripe strawberries for the best flavor and texture.
• Do not overmix the batter once the flour is added, as it can make the cake dense.

Serving Suggestions:

• Serve with a dollop of whipped cream and extra fresh strawberries.
• Pair with a scoop of vanilla or strawberry ice cream.
• Garnish with mint leaves for an elegant touch.
• Enjoy with a cup of coffee or tea for a delightful treat.

Tips:

• Room Temperature Ingredients: Bring all ingredients to room temperature before baking for a smooth batter.
• Prevent Sinking: Toss the diced strawberries in a tablespoon of flour before adding them to the batter to prevent them from sinking.
• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Prep Time: 20 minutes

Cooking Time: 75 minutes

Total Time: 1 hour 35 minutes

Nutritional Information (Per Slice):

• Calories: 420
• Protein: 6g
• Sodium: 230mg
• Total Fat: 18g
• Carbohydrates: 58g
• Sugar: 38g
• Fiber: 1g

FAQs:

Q: Can I use frozen strawberries instead of fresh?

A: Yes, but thaw and drain them well before using to prevent excess moisture in the batter.

Q: How can I make this cake lighter?

A: Substitute half of the butter with applesauce and use Greek yogurt instead of sour cream.

Q: Can I make this cake in advance?

A: Absolutely! You can bake it a day ahead and store it covered at room temperature. The flavors develop even better overnight.

Q: What’s the best way to ensure the cake doesn’t stick to the pan?

A: Grease and flour the pan thoroughly or use a non-stick baking spray with flour.

Q: Can I use a loaf pan instead of a bundt pan?

A: Yes, but you may need to adjust the baking time. A standard loaf pan will take about 60 minutes.

Conclusion:

Strawberry Cheesecake Pound Cake is a divine dessert that combines the rich, buttery goodness of pound cake with the creamy decadence of cheesecake. The addition of fresh strawberries makes it even more irresistible, while the strawberry glaze provides a sweet and tangy finish. Whether for a family gathering, birthday celebration, or just a weekend treat, this cake is sure to impress. Follow this detailed recipe, and you’ll have a show-stopping dessert that will have everyone coming back for seconds!

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