Description
This Strawberry Cheesecake Pound Cake combines the dense, buttery texture of classic pound cake with the tangy richness of cream cheese and sour cream, complemented by fresh diced strawberries throughout. Topped with additional strawberries and a dusting of powdered sugar, it’s a perfect dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream
- ½ cup (120 g) cream cheese, softened
Additional Ingredients
- 1 cup (150 g) fresh strawberries, diced
- Powdered sugar, for dusting
- Additional strawberries, for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, about 3-4 minutes; this step is crucial for a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, ensuring each is well mixed before adding the next. Then blend in the vanilla extract until combined.
- Incorporate sour cream and cream cheese: Add the sour cream and softened cream cheese to the wet mixture. Beat on medium speed until the batter is smooth and homogenous.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined to avoid overmixing, which can make the cake dense.
- Fold in strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly without breaking them down.
- Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake the cake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This prevents sogginess and helps set its structure.
- Serve: Once cooled, slice the cake and serve it topped with additional fresh strawberries and a dusting of powdered sugar for an attractive and tasty presentation.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing and a better texture.
- Do not overmix the batter after adding flour to keep the cake tender and light.
- Fresh strawberries are preferred for the best flavor and texture, but frozen can be used if thawed and drained.
- If using frozen strawberries, pat them dry to avoid excess moisture in the batter.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
- To enhance strawberry flavor, consider folding in a teaspoon of strawberry extract or topping with a strawberry glaze.
