Strawberry Cheesecake Pound Cake
A delightful fusion of pound cake and cheesecake filled with sweet strawberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The foundation for a light and fluffy cake.
- 1.5 teaspoons baking powder Ensures the cake rises perfectly.
- 0.25 teaspoon salt Balances the sweetness.
Wet Ingredients
- 0.5 cup unsalted butter, softened Adds richness and moisture.
- 8 oz cream cheese, softened Provides creaminess and tang.
- 1.5 cups granulated sugar Sweetens the cake.
- 4 large eggs Binds ingredients and adds structure.
- 1 teaspoon vanilla extract Adds warm flavor.
- 0.5 cup whole milk Ensures a creamy batter.
Fruits and Extras
- 1.5 cups fresh strawberries, diced Provides sweet juiciness.
- 1 tablespoon cornstarch Optional, helps absorb excess moisture.
- powdered sugar for dusting powdered sugar Optional, for presentation.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the softened butter, cream cheese, and sugar. Beat until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry flour mixture, alternating with the milk, starting and ending with the flour.
- Fold in the diced strawberries. If using cornstarch, toss the strawberries with it before folding.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 70 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
For extra flavor, add lemon zest to the batter. Serve with whipped cream or vanilla ice cream for added decadence. Ensure butter and cream cheese are at room temperature for a smooth batter.