Description
This Strawberry Cheesecake Pound Cake is the ultimate indulgence! Moist, dense, and full of flavor, this cake combines the richness of cheesecake with the tender texture of pound cake. Topped with a creamy, tangy strawberry cream cheese frosting, it’s a show-stopping dessert that will steal the spotlight at any gathering. Sweet, fruity, and delicious—this cake is perfect for spring, summer, or any special occasion!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup strawberry puree (about 4–5 fresh strawberries blended)
- 1 tablespoon lemon zest (optional for added brightness)
For the Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup strawberry puree (fresh or frozen, thawed)
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
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For the Cake:
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Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. -
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. -
Mix Wet Ingredients:
In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until creamy and well combined. Add the sugar and beat until light and fluffy, about 2-3 minutes. -
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. -
Add Sour Cream and Strawberry Puree:
Mix in the sour cream and strawberry puree until fully combined. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. -
Bake the Cake:
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the Strawberry Cream Cheese Frosting:
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Make the Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, until the frosting is thick and fluffy. -
Add Strawberry Puree:
Mix in the strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and spreadable. If the frosting is too thick, add a little more strawberry puree or a splash of milk to reach your desired consistency.
Assemble the Cake:
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Frost the Cake:
Once the cake has cooled completely, spread the strawberry cream cheese frosting evenly over the top of the cake. You can leave the frosting as a smooth layer or swirl it for a more decorative effect. -
Serve:
Slice and serve! This cake is perfect for a sweet treat at any celebration or as a special dessert.
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Notes
- For extra strawberry flavor, you can mix some chopped fresh strawberries into the batter before baking.
- The cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. The frosting will keep its texture in the fridge.
- If you want to make this a layered cake instead of a loaf, you can bake it in two 8-inch round cake pans and layer the frosting in between.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg