This recipe provides instructions for making a Strawberry Cheesecake Pound Cake, a decadent dessert that combines the rich, buttery flavor and dense crumb of a pound cake with the creamy tang of cheesecake, all infused with the sweet and slightly tart taste of fresh strawberries. This hybrid cake typically features a pound cake batter swirled with a cheesecake batter, often with chopped or pureed strawberries incorporated into one or both batters. The result is a moist and flavorful cake with a beautiful marbled appearance and a delightful balance of textures and tastes. The pound cake component provides a sturdy and buttery base, while the cheesecake swirl adds a creamy and slightly tangy element. Fresh strawberries contribute their bright flavor and moisture, making each bite a harmonious blend of richness, creaminess, and fruity sweetness. Often topped with a simple glaze or more fresh strawberries, this Strawberry Cheesecake Pound Cake is an elegant and satisfying dessert perfect for any occasion. The image shows a round cake on a silver cake stand placed on a white plate. The cake has a light-colored, dense crumb with visible specks of red, likely from strawberries. The top of the cake is decorated with piped swirls of light-colored frosting and fresh, whole strawberries arranged around the edge. Text below indicates “STRAWBERRY CHEESECAKE POUND CAKE” and lists “For the Pound Cake: 1 cup (2 sticks) unsalted butter, softened” and “2 cups granulated sugar” under “Ingredients.”
The pound cake component forms the base of this hybrid dessert. Unsalted butter, softened, is crucial for the rich flavor and tender crumb characteristic of pound cake. Granulated sugar provides sweetness and aids in creaming with the butter, creating air for a better texture. Large eggs provide structure, richness, and moisture. All-purpose flour is the main dry ingredient, giving the cake its body. Baking powder provides a bit of lift, ensuring the cake isn’t too dense. Vanilla extract enhances the overall flavor profile.
The cheesecake swirl adds a creamy and tangy element. Cream cheese, softened, is the key ingredient, providing the signature texture and flavor of cheesecake. Granulated sugar sweetens the cheesecake batter. A large egg helps to bind the cheesecake layer. Vanilla extract complements the flavors.
Fresh strawberries are essential for the strawberry flavor. They can be pureed and swirled into the batter or chopped and folded in, or both, to distribute the strawberry throughout the cake.
Optional ingredients include a simple glaze made from powdered sugar and a liquid like milk or strawberry juice, and more fresh strawberries for decoration.
The preparation involves making both the pound cake batter and the cheesecake batter separately. Fresh strawberries are prepared, either pureed or chopped. The two batters are then swirled together in a prepared cake pan, often with the strawberry puree or chopped strawberries incorporated. The cake is baked until golden brown and cooked through. After cooling, a glaze can be drizzled over the top, and it can be decorated with fresh strawberries.
Strawberry Cheesecake Pound Cake is best enjoyed at room temperature or slightly chilled, allowing the flavors to meld and the texture to be fully appreciated.
The texture is a delightful combination of the dense yet tender crumb of the pound cake and the smooth, creamy texture of the cheesecake swirl, with soft pieces of strawberry throughout.
The flavor profile is a rich and buttery base with a creamy, slightly tangy cheesecake element, all infused with the sweet and slightly tart taste of fresh strawberries and a hint of vanilla.
Strawberry Cheesecake Pound Cake is a rich and moist cake that combines the textures and flavors of pound cake and cheesecake, featuring fresh strawberries swirled throughout.
The preparation involves making pound cake and cheesecake batters, incorporating strawberries, swirling the batters together, baking until cooked through, and optionally glazing and decorating with fresh strawberries.
Ingredients:
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
For the Cheesecake Swirl:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Strawberry Swirl:
- 1 cup fresh strawberries, hulled and pureed (or finely chopped)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or strawberry juice
For Decoration (Optional):
- Fresh strawberries, sliced or whole
Equipment:
- 10-inch bundt pan or a 9×13 inch loaf pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Blender or food processor (for pureeing strawberries)
- Wire rack
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour your bundt pan or loaf pan thoroughly.
- Make the Pound Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Stir in the vanilla extract.
- Make the Cheesecake Batter: In a separate medium mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Beat in the egg until just combined. Stir in the vanilla extract.
- Prepare the Strawberries: Hull and puree the fresh strawberries in a blender or food processor until smooth. Alternatively, you can finely chop the strawberries.
- Assemble the Cake: Pour about two-thirds of the pound cake batter into the prepared pan. Dollop spoonfuls of the cheesecake batter over the pound cake batter. Spoon the strawberry puree (or chopped strawberries) over the batters. Use a knife or skewer to gently swirl the batters together, creating a marbled effect. Pour the remaining pound cake batter over the top.
- Bake the Cake: Bake in the preheated oven for 60-75 minutes for a bundt cake, or 50-60 minutes for a loaf cake, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
- Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and milk or strawberry juice until smooth and drizzable. Add more liquid if needed to reach the desired consistency.
- Glaze and Decorate: Once the cake is completely cool, drizzle the glaze over the top. Decorate with fresh sliced or whole strawberries, if desired.
- Serve: Slice and serve the Strawberry Cheesecake Pound Cake. It can be stored in an airtight container at room temperature for a few days or in the refrigerator for up to a week.
Enjoy this delicious and beautiful Strawberry Cheesecake Pound Cake!