Description
This Strawberry Cheesecake Pound Cake combines the rich, creamy texture of cheesecake with the moist, dense crumb of a classic pound cake. Enhanced by fresh diced strawberries folded throughout the batter and topped with more fresh strawberries and a dusting of powdered sugar, this loaf is a delightful treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream
- ½ cup (120 g) cream cheese, softened
Additional
- 1 cup (150 g) fresh strawberries, diced
- Powdered sugar, for dusting
- Additional strawberries, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, mixing well after each addition to ensure proper incorporation. Then, stir in the vanilla extract until fully combined.
- Add Sour Cream and Cream Cheese: Beat in the sour cream and softened cream cheese until the batter is smooth and well combined, ensuring no lumps remain.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed only until just combined to avoid overmixing which can toughen the cake.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly without breaking them up.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely to room temperature.
- Serve: Once cooled, slice the cake and serve topped with additional fresh strawberries and a light dusting of powdered sugar to enhance presentation and flavor.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth blending and better texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Use fresh strawberries for best flavor and texture; frozen strawberries can make the batter watery.
- Check the cake at 55 minutes to prevent overbaking; oven temperatures can vary.
- Allow the cake to cool fully before slicing to maintain structure and appearance.
- For extra flavor, consider adding a teaspoon of lemon zest to the batter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
