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
Scale
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.
