Dreamy Strawberry Cheesecake Pound Cake Recipe with Luscious Frosting

Sweet summer memories dance through this strawberry cheesecake pound cake that promises pure indulgence.

Creamy layers meld with vibrant fruit notes in each delectable slice.

Soft, rich textures create a dessert that feels like a warm embrace.

Strawberries burst with natural sweetness, complementing the dense, velvety cake base.

cream cheese frosting adds a luxurious finish that melts on your tongue.

Bakers of all skill levels can craft this stunning treat with confidence.

You’ll want to savor every single crumb of this decadent creation.

FAQs

• What ingredients make this pound cake unique?

The pureed strawberries and cream cheese in the batter create a rich, moist texture and intense fruity flavor that sets this pound cake apart from traditional recipes.

• Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw them completely and drain excess liquid before pureeing to maintain the right cake consistency.

• How do I know when the pound cake is perfectly baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to the touch.

Why Strawberry Cheesecake Pound Cake Is Loved

• Burst with Fruity Freshness: Packed with real strawberry puree, this cake delivers intense, natural berry flavor that makes every bite spectacular.
• Crowd-Pleasing Dessert Stunner: Perfect for potlucks, family gatherings, and special celebrations where you want to impress guests with a gorgeous, homemade treat.
• Beginner Baker Friendly: Simple mixing technique and straightforward ingredients mean even novice bakers can create a professional-looking dessert without stress.
• Texture Paradise: Combines the dense, rich texture of pound cake with creamy cheesecake elements, creating a luxurious mouthfeel that keeps everyone coming back for more.

Ingredients Needed for Strawberry Cheesecake Pound Cake

• All-Purpose Flour: A key component that provides structure and texture to the pound cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter: Adds richness and moisture to the pound cake.
• Granulated Sugar: Provides sweetness and helps create a tender crumb.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vanilla Extract: Adds a classic, warm flavor to the cake.
• Sour Cream: Contributes to the cake's moisture and creates a tender texture.

• Strawberries: Fresh strawberries pureed to infuse the cake with natural fruity flavor.
• Cream Cheese: Adds a tangy richness to both the cake and frosting.
• Powdered Sugar: Creates a smooth and sweet frosting.
• Strawberry Puree: Intensifies the strawberry flavor in the frosting.

How to Bake Strawberry Cheesecake Pound Cake

Step 1: Prepare Baking Station

Warm up your oven to 350F (175C). Grab a 9×5-inch loaf pan and coat it with butter and flour to prevent sticking.

Step 2: Create Dry Mixture

Grab a medium bowl and whisk together flour, baking powder, baking soda, and salt until perfectly blended.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat butter and granulated sugar until the mixture becomes light, fluffy, and pale.

Step 4: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract for extra flavor.

Step 5: Blend Wet Ingredients

• Sour cream
• Pureed strawberries
• Softened cream cheese

Beat until the mixture looks creamy and consistent.

Step 6: Combine Mixtures

Gently fold dry ingredients into wet ingredients.

Mix until just combined – avoid overmixing to keep the cake tender.

Step 7: Fill Baking Pan

Pour batter into prepared loaf pan.

Smooth the top with a spatula for even baking.

Step 8: Bake the Cake

Slide pan into preheated oven.

Bake for 55-65 minutes until a toothpick comes out clean when inserted.

Step 9: Cool the Cake

Remove cake from oven.

Let it rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: Prepare Strawberry Frosting

In a bowl, beat cream cheese and butter until creamy and well combined.

Step 11: Add Sweetness

Gradually mix in powdered sugar until the frosting becomes smooth and fluffy.

Step 12: Finish Frosting

Stir in strawberry puree and vanilla extract until fully incorporated.

Step 13: Decorate Cake

Once cake is completely cool, generously spread frosting over top and sides of the cake.

Helpful Tips for Strawberry Cheesecake Pound Cake

• Check the cake's doneness at 50 minutes by inserting a toothpick, ensuring it comes out with just a few moist crumbs for a tender texture.
• Use fresh, ripe strawberries and puree them thoroughly to distribute intense fruity notes evenly throughout the cake.
• Ensure cream cheese and butter are at room temperature for easier blending and a silky, lump-free frosting consistency.
• Drain excess liquid from strawberry puree to prevent a soggy cake and maintain the perfect dense pound cake structure.
• Allow eggs, sour cream, and cream cheese to sit at room temperature for 30 minutes before mixing to create a smoother, more homogeneous batter.

Flavor Twists for Strawberry Cheesecake Pound Cake

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with gluten sensitivities.
• Vegan Adaptation: Swap butter with coconut oil, eggs with flax eggs, sour cream with coconut yogurt, and cream cheese with cashew-based cream cheese alternative.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of granulated sugar, and reduce the amount of powdered sugar in the frosting for a diabetic-friendly dessert.
• Berry Swap Variation: Substitute strawberries with raspberries or mixed berries for a different fruity flavor profile while maintaining the cake's creamy texture.

Best Pairings for Strawberry Cheesecake Pound Cake

A chilled glass of moscato or rosé wine complements the cake’s fruity sweetness, enhancing the strawberry notes and cutting through the rich cream cheese frosting.

Serve alongside a light chamomile tea or vanilla-infused chai latte, which adds a delicate warmth that balances the cake’s dense texture and fruity undertones.

Offer a small scoop of vanilla bean ice cream or fresh whipped cream on the side, providing a cool contrast to the cake’s warm, dense crumb and adding an extra layer of indulgence.

Garnish with fresh strawberry slices or a handful of mixed berries, introducing a bright, tangy element that refreshes the palate and echoes the cake’s primary fruit flavor.

Proper Storage for Strawberry Cheesecake Pound Cake

• Store the strawberry cheesecake pound cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and preserve its moisture.
• Slice the cake before freezing for easier portioning. Wrap each slice individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
• Remove frozen cake slices from the freezer and let them defrost in the refrigerator overnight. For quicker thawing, leave at room temperature for 30-45 minutes.
• Warm individual slices in the microwave for 10-15 seconds on low power to maintain the cake's soft texture. Avoid overheating to prevent dryness.

Strawberry Cheesecake Pound Cake With Strawberry Cream Cheese Frosting Recipe

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4.7 from 36 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Strawberry cheesecake pound cake brings classic dessert magic to your table with creamy richness and sweet berry charm. Rich layers of moist cake and luscious frosting promise pure indulgence you’ll savor with every delightful bite.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup sour cream

Cake Flavoring Ingredients:

• 1/2 cup pureed strawberries (fresh or frozen)
• 1/2 cup cream cheese, softened
• 1 teaspoon vanilla extract

Leavening and Seasoning Ingredients:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Frosting Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3–4 cups powdered sugar, sifted
• 1/2 cup strawberry puree or jam
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven at 350F (175C) and prepare a 9×5-inch loaf pan by greasing and dusting with flour.
2. Combine dry ingredients including flour, baking powder, baking soda, and salt in a mixing bowl, whisking thoroughly to ensure even distribution.
3. Cream butter and granulated sugar in a separate large bowl until the mixture becomes light and airy with a fluffy texture.
4. Incorporate eggs individually, mixing thoroughly after each addition, then blend in vanilla extract for enhanced flavor.
5. Introduce sour cream, strawberry puree, and softened cream cheese, blending until the mixture achieves a smooth, consistent texture.
6. Gently fold dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain cake’s delicate structure.
7. Transfer batter into the prepared loaf pan, using a spatula to create an even surface.
8. Bake for 55-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully cooked.
9. Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack.
10. Prepare frosting by whipping cream cheese and butter until achieving a smooth, creamy consistency.
11. Gradually integrate powdered sugar, mixing until the frosting becomes uniformly smooth.
12. Blend strawberry puree and vanilla extract into the frosting, ensuring complete incorporation.
13. Once the cake has cooled completely, generously coat the top and sides with the strawberry cream cheese frosting.

Notes

• Soften cream cheese and butter at room temperature for smooth, lump-free mixing that ensures perfect texture.
• Puree fresh strawberries by blending in a food processor or mashing with a fork for natural, intense fruit flavor without artificial additives.
• Gently fold dry ingredients to prevent tough cake texture; stop mixing as soon as flour disappears to maintain tender crumb.
• Test cake doneness by inserting a toothpick near center – if it comes out with just a few moist crumbs, the cake is perfectly baked.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 430 kcal
• Sugar: 38 g
• Sodium: 120 mg
• Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 85 mg