Strawberry Cheesecake Pound Cake
A delightful fusion of cheesecake and pound cake, featuring fresh strawberries for a moist and flavorful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The foundation of your cake, giving it a soft and tender crumb.
- 1.5 teaspoons baking powder This will provide the perfect rise.
- 0.25 teaspoon salt Enhances the flavors.
Wet Ingredients
- 0.5 cups unsalted butter, softened Adds richness and flavor.
- 8 oz cream cheese, softened The secret ingredient for that signature cheesecake flavor.
- 1.5 cups granulated sugar A sweet touch to balance the tartness of the strawberries.
- 4 large eggs Provides moisture and stability.
- 1 teaspoon vanilla extract For a warm, aromatic depth.
- 0.5 cups whole milk Ensures the cake remains moist and luscious.
Fruits and Optional Ingredients
- 1.5 cups fresh strawberries, diced Juicy, sweet fruit that brings every bite to life.
- 1 tablespoon cornstarch Optional, to prevent strawberries from releasing excess moisture.
- Powdered sugar for dusting Optional, a sweet finish for presentation.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the diced strawberries, tossing them in cornstarch if using.
Baking
- Pour the batter into the prepared loaf pan and smooth the surface.
- Bake for 60-70 minutes, checking doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
Use fresh strawberries in season for maximum flavor. Avoid overmixing the batter to maintain lightness. Store tightly wrapped for up to three days at room temperature or refrigerate for a week.