There is something irresistibly delightful about the Strawberry Cheesecake Pound Cake Recipe that makes it an instant favorite for anyone with a sweet tooth. This cake masterfully blends the moist, dense texture of a classic pound cake with the creamy richness of cheesecake and the fresh, bright burst of strawberries throughout. Every bite offers a luscious balance of flavors and textures that feels like a warm hug from the inside. Whether you’re baking for a casual afternoon tea or a special celebration, this recipe brings an impressive yet approachable dessert straight to your table.
Ingredients You’ll Need
Getting started with this Strawberry Cheesecake Pound Cake Recipe means gathering a handful of familiar, straightforward ingredients that come together to create extraordinary flavor and texture. Each item plays a crucial role, from the tangy cream cheese that gives the cake its signature richness to the fresh strawberries that add vibrancy and sweetness.
- Yellow cake mix: A simple base that keeps the cake light and fluffy while making the preparation easy and foolproof.
- Cream cheese (8 oz, softened): Adds a luscious creaminess and depth typical of cheesecake without extra fuss.
- Unsalted butter (1/2 cup, softened): Enhances the moistness and richness of the cake’s crumb.
- Sour cream (1/2 cup): Contributes to a tender texture and subtle tanginess, balancing the sweetness perfectly.
- Sugar (1/2 cup): Sweetens the batter gently, complementing the natural fruit flavors.
- Large eggs (3): Bind the ingredients together while enriching the cake’s crumb and helping it rise beautifully.
- Vanilla extract (1 teaspoon): Amplifies the overall flavor with warm, aromatic notes.
- Strawberries (1 cup, chopped): Fresh and juicy, they infuse the cake with bursts of natural sweetness and color.
- All-purpose flour (1/2 cup): Helps coat the strawberries so they don’t sink to the bottom during baking.
- Baking powder (1/4 teaspoon): A small lift assistant to keep the cake’s texture just right.
How to Make Strawberry Cheesecake Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). It’s important to grease and flour a 9×5-inch loaf pan thoroughly so your cake releases easily after baking. This initial setup makes all the difference in getting that perfect golden crust without any sticking drama.
Step 2: Mix the Rich Batter
In a large bowl, combine the yellow cake mix, softened cream cheese, butter, sour cream, sugar, eggs, and vanilla extract. Use a hand mixer or stand mixer on medium speed to blend these ingredients until the batter is smooth and homogeneous. The cream cheese and butter should be evenly incorporated, creating a silky base ready to welcome those delicious strawberry pieces.
Step 3: Toss and Fold in Strawberries
In a separate small bowl, sprinkle your chopped strawberries with the all-purpose flour. This simple step is a classic baker’s trick to keep fruit suspended evenly throughout the cake, preventing them from sinking to the bottom. Gently fold the floured strawberries into the batter with a spatula, taking care not to overmix and bruise the fruit.
Step 4: Pour and Bake
Pour the luscious batter into your prepared loaf pan, using a spatula to smooth the top for an even bake. Place it in the oven and let the magic happen for 55 to 65 minutes. You’ll know the cake is done when a toothpick inserted near the center comes out clean or with just a few moist crumbs clinging to it.
Step 5: Cool and Release
Once baked, let the cake rest for about 10 minutes in the pan to slightly set. Then gently transfer it to a wire rack to cool completely. Cooling fully helps the flavors settle and firmness develop, making slicing a breeze without crumbling.
Step 6: Slice and Enjoy
Now comes the best part! Slice thick, generous pieces of this rich, creamy, and fruity pound cake. The Strawberry Cheesecake Pound Cake Recipe yields a dessert that’s both impressive and welcoming — perfect for sharing or savoring all on your own.
How to Serve Strawberry Cheesecake Pound Cake Recipe
Garnishes
Enhance your slices with a dusting of powdered sugar or a dollop of freshly whipped cream to add a light, airy contrast. Fresh strawberry slices or even a drizzle of strawberry sauce can elevate the presentation and deepen the fruit flavor.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream, a cup of hot coffee, or even a refreshing iced tea. Adding fresh berries or a bright fruit salad alongside adds a burst of freshness to balance the cake’s richness beautifully.
Creative Ways to Present
Thinking outside the box? Try cutting the pound cake into cubes and serving it as part of a trifle layered with whipped cream and fresh strawberries. Or top individual slices with a spoonful of mascarpone and a sprinkle of toasted almonds for a sophisticated twist that wows all your guests.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap or keep it in an airtight container to preserve its moistness. Stored at room temperature, it should stay delicious for up to 3 days.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap slices individually or the whole loaf tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep for up to 2 months.
Reheating
When you’re ready to enjoy frozen cake, thaw it overnight in the fridge or at room temperature for a few hours. Warm slices gently in the microwave for about 15-20 seconds or in a low oven to bring back that freshly baked feel without drying it out.
FAQs
Can I use frozen strawberries for this Strawberry Cheesecake Pound Cake Recipe?
Yes, you can! Just be sure to thaw and drain them well before tossing with flour to avoid excess moisture that could affect the cake’s texture.
Is it possible to make this cake gluten-free?
To make a gluten-free version, use a gluten-free cake mix and substitute the all-purpose flour with a gluten-free flour blend for dusting the strawberries. Keep an eye on baking times as they might vary slightly.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with only a few crumbs clinging, your cake is perfectly baked and ready to cool.
Can I add other fruits instead of strawberries?
Absolutely! Blueberries, raspberries, or chopped peaches would all be delicious possibilities. Just toss them in flour as you would with strawberries to keep them suspended evenly throughout the cake.
How long does this cake keep fresh?
When stored properly at room temperature in an airtight container, this cake stays fresh for 2 to 3 days. For longer storage, freezing is the way to go.
Final Thoughts
If you’re looking for a stunning dessert that feels both comforting and a little fancy, this Strawberry Cheesecake Pound Cake Recipe is your new best friend. It’s easy enough for everyday baking but impressive enough for guests, combining flavors and textures that everyone loves. Roll up your sleeves, bake it fresh, and watch how quickly it disappears — your kitchen will be the happiest place to be!
Print
Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Cheesecake Pound Cake is a rich and indulgent dessert combining the moist texture of a classic yellow cake with the creamy tang of cheesecake and fresh strawberry bursts. Perfectly baked in a loaf pan, this cake is great for any occasion where you crave a sweet treat with a fruity twist.
Ingredients
Dry Ingredients
- 1 box yellow cake mix
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
Dairy and Eggs
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 3 large eggs
Fruits and Flavorings
- 1 cup strawberries, chopped
- 1 teaspoon vanilla extract
- 1/2 cup sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
- Mix Batter: In a large bowl, thoroughly mix together the yellow cake mix, softened cream cheese, softened butter, sour cream, sugar, eggs, and vanilla extract until the batter is smooth and well combined.
- Prepare Strawberries: In a separate bowl, toss the chopped strawberries with all-purpose flour to coat them. This helps prevent the strawberries from sinking to the bottom during baking.
- Combine Strawberries and Batter: Gently fold the floured strawberries into the batter ensuring they are evenly distributed without overmixing.
- Fill Pan and Bake: Pour the cake batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Serve: Once cooled, slice and serve your delicious strawberry cheesecake pound cake.
Notes
- Coating the strawberries with flour is key to prevent them from sinking during baking.
- Allow the cream cheese and butter to soften completely for easier mixing and a smoother batter.
- The baking time may vary; start checking with a toothpick at 55 minutes.
- This cake keeps well stored in an airtight container for up to 3 days.
- For extra flavor, consider adding a tablespoon of lemon zest to the batter.
