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