Description
Sweet summer strawberries dance through this luscious strawberry cheesecake pound cake, creating a dreamy dessert that marries creamy cheesecake richness with classic pound cake texture. Moist layers and tangy strawberry swirls promise a delightful slice of pure indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 1/2 cups unsalted butter (room temperature)
- 2 1/2 cups granulated sugar
- 6 large eggs (room temperature)
- 1 1/2 cups diced fresh strawberries (patted dry)
Dairy and Flavor Enhancers:
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Cheesecake Filling:
- 8 ounces (226 grams) cream cheese (softened)
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Glaze (optional):
- 1/2 cup powdered sugar
- 2 tablespoons (30 milliliters) pureed fresh strawberries
Instructions
- Craft the luscious cheesecake filling by whisking softened cream cheese with granulated sugar until silky smooth. Incorporate the egg and vanilla extract, blending thoroughly until perfectly integrated. Reserve the mixture temporarily.
- Create the pound cake foundation by vigorously creaming butter and sugar until they transform into a light, airy mixture. Introduce eggs individually, ensuring thorough incorporation after each addition. Separately, combine flour, baking powder, and salt. Methodically alternate adding dry ingredients and sour cream to the butter mixture. Infuse flavor with vanilla and almond extracts. Tenderly fold diced strawberries into the batter.
- Prepare the baking vessel by generously greasing and flouring a bundt or loaf pan. Distribute half the pound cake batter across the bottom. Carefully spread the reserved cheesecake filling as an even layer. Cascade the remaining pound cake batter on top. Delicately swirl with a butter knife to achieve a mesmerizing marbled pattern.
- Position the oven rack and preheat to 325°F. Bake the cake for approximately 75-85 minutes, monitoring for a clean toothpick test in the cake’s center. Shield the top with aluminum foil if browning occurs too rapidly. Allow the cake to rest in the pan for 20 minutes before transferring to a cooling rack.
- Optional: Elevate the dessert with a vibrant strawberry glaze by whisking powdered sugar and pureed strawberries until achieving a smooth, glossy consistency. Drizzle artfully over the completely cooled cake.
Notes
- Softening cream cheese at room temperature ensures a smooth, lump-free cheesecake filling.
- Cream butter and sugar thoroughly to create a light, tender pound cake texture with maximum volume.
- Gently fold strawberries to prevent color bleeding and maintain fruit integrity throughout the batter.
- Use fresh, ripe strawberries for the most vibrant flavor and natural sweetness in the glaze and cake.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg