Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting

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Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting

Indulge in the ultimate dessert experience with this Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting. This decadent cake combines the rich, buttery texture of a classic pound cake with the tangy, creamy goodness of cheesecake and the sweet freshness of strawberries. The strawberry cream cheese frosting takes it to the next level, making it the perfect treat for any occasion—whether it’s a birthday, holiday, or just a special weekend dessert.

Ingredients:

For the Pound Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup fresh strawberries, diced
  • 4 oz cream cheese, softened
  • 1/4 cup whole milk
For the Cheesecake Layer:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
For the Strawberry Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh strawberry puree
  • Pinch of salt

Preparation:

Step 1: Prepare the Cheesecake Layer
  1. Preheat the oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth.
  3. Add the egg, vanilla extract, and sour cream, mixing until fully combined.
  4. Pour the cheesecake mixture into the prepared pan and bake for 20-25 minutes, until the center is set.
  5. Let it cool completely before using.
Step 2: Prepare the Pound Cake Batter
  1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Mix in the vanilla extract and softened cream cheese.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk.
  6. Fold in the diced strawberries, being careful not to overmix.
Step 3: Assemble and Bake the Cake
  1. Pour half of the pound cake batter into a greased 9-inch round cake pan.
  2. Place the cooled cheesecake layer on top.
  3. Spread the remaining pound cake batter over the cheesecake layer.
  4. Bake at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool completely before frosting.
Step 4: Prepare the Strawberry Cream Cheese Frosting
  1. In a large bowl, beat the cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar, beating until fluffy.
  3. Mix in the vanilla extract, strawberry puree, and a pinch of salt.
  4. Continue mixing until the frosting is creamy and smooth.
Step 5: Frost and Decorate the Cake
  1. Spread a generous layer of strawberry cream cheese frosting over the cooled cake.
  2. Smooth the frosting with a spatula and decorate with fresh strawberries.
  3. Chill for at least 30 minutes before slicing and serving.

Variation

  • Chocolate Twist: Add 1/4 cup cocoa powder to the pound cake batter for a chocolate-strawberry combination.
  • Lemon Infused: Add 1 tablespoon of lemon zest to enhance the flavor.
  • Nutty Crunch: Sprinkle chopped pecans or almonds on top for added texture.

COOKING Note:

  • Ensure the cheesecake layer is fully cooled before placing it between the pound cake layers.
  • Be careful not to overmix the batter to keep the cake soft and fluffy.
  • Use fresh strawberries for the best flavor, but frozen strawberries can work if thawed and drained well.

Serving Suggestions:

  • Serve with a dollop of whipped cream and fresh strawberries.
  • Pair with a hot cup of coffee or a chilled glass of milk.
  • Garnish with chocolate shavings for extra indulgence.

Tips:

  • If the frosting is too soft, refrigerate for 10-15 minutes before using.
  • Let the cake sit at room temperature for 15 minutes before serving for the best texture.
  • Store leftovers in the refrigerator for up to 5 days.

Prep Time: 30 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 40 minutes

Nutritional Information:

  • Calories: 480 per serving
  • Protein: 6g
  • Sodium: 320mg
  • Fat: 24g
  • Carbohydrates: 58g

FAQs

1. Can I make this cake ahead of time?

Yes! You can bake the cake and store it in the fridge for up to 2 days before frosting.

2. Can I use frozen strawberries?

Yes, but make sure to thaw and drain them well to prevent excess moisture in the batter.

3. How do I store leftovers?

Keep the cake in an airtight container in the refrigerator for up to 5 days.

4. Can I freeze this cake?

Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

5. What can I substitute for sour cream?

You can use Greek yogurt or buttermilk as a substitute for sour cream.

Conclusion

This Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is the perfect dessert for any celebration. With its rich, creamy texture, delicious strawberry flavor, and luscious frosting, it’s guaranteed to be a crowd-pleaser. Whether you serve it at a party, holiday gathering, or just for a family treat, this cake is sure to impress!

Print
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Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting

Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting

  • Author: Imili Johnson
  • Total Time: 1 hour 40 minutes
Print Recipe

Ingredients

Scale

Ingredients:

For the Pound Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup fresh strawberries, diced
  • 4 oz cream cheese, softened
  • 1/4 cup whole milk

For the Cheesecake Layer:

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the Strawberry Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh strawberry puree
  • Pinch of salt

Instructions

Preparation:

Step 1: Prepare the Cheesecake Layer

  1. Preheat the oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth.
  3. Add the egg, vanilla extract, and sour cream, mixing until fully combined.
  4. Pour the cheesecake mixture into the prepared pan and bake for 20-25 minutes, until the center is set.
  5. Let it cool completely before using.

Step 2: Prepare the Pound Cake Batter

  1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Mix in the vanilla extract and softened cream cheese.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk.
  6. Fold in the diced strawberries, being careful not to overmix.

Step 3: Assemble and Bake the Cake

  1. Pour half of the pound cake batter into a greased 9-inch round cake pan.
  2. Place the cooled cheesecake layer on top.
  3. Spread the remaining pound cake batter over the cheesecake layer.
  4. Bake at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool completely before frosting.

Step 4: Prepare the Strawberry Cream Cheese Frosting

  1. In a large bowl, beat the cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar, beating until fluffy.
  3. Mix in the vanilla extract, strawberry puree, and a pinch of salt.
  4. Continue mixing until the frosting is creamy and smooth.

Step 5: Frost and Decorate the Cake

  1. Spread a generous layer of strawberry cream cheese frosting over the cooled cake.
  2. Smooth the frosting with a spatula and decorate with fresh strawberries.
  3. Chill for at least 30 minutes before slicing and serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes

Nutrition

  • Calories: 480 per serving
  • Sodium: 320mg
  • Fat: 24g
  • Carbohydrates: 58g
  • Protein: 6g

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