Irresistible Strawberry Cheesecake Pound Cake Recipe

The moment you catch a whiff of a freshly baked Strawberry Cheesecake Pound Cake wafting through your kitchen, your taste buds start dancing like they just heard their favorite song on the radio. With the perfect blend of creamy cheesecake and juicy strawberries, this cake doesn’t just sit there looking pretty—it practically begs you to slice into it.

I remember the first time I made this cake; it was a sunny afternoon during a family gathering. My cousin’s eyes lit up when he took his first bite, a moment I’ll cherish forever. Now, every summer barbecue or birthday party is incomplete without this showstopper gracing the dessert table!

I decided to surprise my family with this delightful treat one weekend. Their reactions were priceless; I think my brother nearly cried tears of joy after his first bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; it helps create that perfect pound cake density.
• Sugar: Granulated sugar is essential for sweetness; don’t skimp on this!
• Baking Powder: This magical ingredient provides lift to keep the cake fluffy and light.
• Unsalted Butter: Using softened butter gives a rich flavor and smooth texture; let it sit out until soft.
• Eggs: Fresh large eggs are crucial for structure and moisture; room temperature eggs work best.
• Cream Cheese: Full-fat cream cheese ensures an indulgent cheesecake flavor; be sure it’s softened before using.
• Fresh Strawberries: Choose ripe strawberries for natural sweetness; chop them into small pieces for even distribution in the batter.
• Vanilla Extract: Pure vanilla extract enhances all flavors beautifully—don’t settle for imitation!
• Powdered Sugar: For dusting on top or making frosting; it adds that final sweet touch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a bundt pan generously with nonstick spray or butter to ensure easy removal later.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt until combined. This step ensures even distribution of leavening agents throughout the batter.

Cream Butter and Sugar

In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy—about 3-4 minutes. The mixture should look pale and creamy at this point.

Add Eggs and Cream Cheese

Add eggs one at a time into the butter mixture while mixing on low speed. Then add softened cream cheese followed by vanilla extract until everything is fully incorporated.

Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture into the wet ingredients while mixing on low speed. Be careful not to overmix—just mix until combined for that perfect texture.

Fold in Strawberries

Gently fold in chopped fresh strawberries using a spatula until evenly distributed throughout the batter. This step adds vibrant color and delicious bites of fruit.

Bake

Pour the batter into your prepared bundt pan evenly. Bake in your preheated oven for 50-60 minutes or until a toothpick comes out clean from the center.

Cool Before Serving

After baking, allow your cake to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely. Patience is key here!

Now that you’ve gone through these steps, you’ll have an irresistible Strawberry Cheesecake Pound Cake ready to impress everyone! Enjoy every slice as you watch their faces light up with delight!

Content

Tip: Use fresh strawberries for vibrant flavor and natural sweetness. Fresh strawberries elevate your Strawberry Cheesecake Pound Cake and bring a burst of color to every slice. I remember the first time I swapped frozen berries for fresh—I felt like a pastry magician!

Tip: Allow the cake to cool completely before frosting. This ensures your icing doesn’t melt into a gooey mess, preserving that beautiful layered look. Trust me; I learned this the hard way after one very sad, melted frosting incident.

Tip: Serve with whipped cream for an extra indulgent treat. The light, airy texture complements the dense cake beautifully—like a fluffy cloud on a warm summer day. My friends always ask for seconds when I add that little touch!

Perfecting the Cooking Process

Start by mixing your dry ingredients, then creaming butter and sugar before adding eggs and vanilla. Gradually fold in the dry mix and strawberries to achieve a perfectly blended batter.

Add Your Touch

Feel free to swap out strawberries for blueberries or raspberries if you prefer! You can also experiment with flavored extracts like almond or coconut to give it a unique twist.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. To reheat, microwave individual slices for 10-15 seconds until warm but not hot.

I once made this cake for my best friend’s birthday, and she declared it “life-changing.” That compliment still warms my heart—and my oven!

FAQ

Can I use frozen strawberries in Strawberry Cheesecake Pound Cake?

Yes, but fresh strawberries yield better flavor and texture overall.

How do I prevent my cake from sinking in the middle?

Make sure to properly measure your ingredients and avoid overmixing the batter.

What’s the best way to frost my Strawberry Cheesecake Pound Cake?

Ensure the cake is completely cool before applying frosting for the best results!

Print

Strawberry Cheesecake Pound Cake

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• Author: Ava Mack
• Total Time: 1 hour 15 minutes
• Yield: About 10 servings 1x

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Description

Strawberry Cheesecake Pound Cake is a delightful dessert that combines creamy cheesecake with fresh strawberries, creating a sweet treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• 8 ounces cream cheese, softened
• 1 cup fresh strawberries, chopped
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, then mix in cream cheese and vanilla until smooth.
5. Gradually incorporate the dry ingredients into the wet mixture without overmixing.
6. Gently fold in chopped strawberries.
7. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
8. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 290
• Sugar: 20g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

Keywords: Substitute strawberries with blueberries or raspberries for a different flavor profile. Ensure all ingredients are at room temperature for the best mixing results.