Strawberry Cheesecake Pound Cake
Strawberry Cheesecake Pound Cake blends buttery pound cake with a creamy cheesecake layer and fresh strawberries for a sweet, tangy twist on a classic dessert.
Ingredients
- 2½ cups unsalted butter
- 2⅚ cups granulated sugar
- 7 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 8 oz cream cheese
- 1 cup sour cream
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1½ cups diced fresh strawberries
- ½ cup powdered sugar
- 1-2 tbsp pureed fresh strawberries
Instructions
- Beat softened cream cheese with 1/3 cup sugar until smooth. Add 1 egg and vanilla extract, mixing until fully combined. Set aside.
- Cream butter and sugar for 4–5 minutes until fluffy. Add eggs one at a time, beating well after each. In another bowl, whisk flour, baking powder, and salt.
- Gradually add the dry mix to the creamed mixture, alternating with sour cream. Stir in vanilla and almond extracts. Fold in diced, patted-dry strawberries.
- Grease and flour a bundt or loaf pan. Pour in half the cake batter. Spread the cheesecake filling on top. Add the remaining batter and gently swirl with a butter knife.
- Preheat oven to 325°F (165°C). Bake for 75–85 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean.
- Cover with foil if browning too fast. Cool in the pan for 20 minutes, then transfer to a wire rack.
- Mix powdered sugar with 1–2 tablespoons pureed strawberries until smooth. Drizzle over the cooled cake before serving.