Strawberry Cheesecake Pound Cake
A delectable fusion of moist pound cake, creamy cheesecake filling, and vibrant strawberry swirl, creating a delightful dessert that is sure to impress any audience.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
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Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 2-3 minutes using an electric mixer on medium speed.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix.
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In a separate bowl, prepare the cheesecake filling by beating the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
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In a small saucepan, combine the chopped strawberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down. Remove from heat and let cool slightly.
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Pour half of the pound cake batter into the prepared loaf pan. Spoon dollops of the cheesecake filling and strawberry swirl on top. Use a knife to gently swirl the two fillings together.
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Top with the remaining pound cake batter and repeat the dollops of cheesecake filling and strawberry swirl. Swirl again with a knife.
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Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Introduction
Welcome to the delightful world of Strawberry Cheesecake Pound Cake! If you’re a fan of strawberries and cheesecake, then this recipe is a match made in dessert heaven. Combining the rich and buttery flavors of a classic pound cake with the creamy and tangy goodness of cheesecake, this indulgent treat is sure to satisfy your sweet tooth.
Imagine biting into a slice of moist and tender pound cake, only to discover a luscious layer of creamy cheesecake swirled with vibrant strawberry goodness. The combination of textures and flavors in this dessert is simply irresistible. Whether you’re planning a special occasion or simply craving a delicious homemade treat, this Strawberry Cheesecake Pound Cake is guaranteed to impress.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this Strawberry Cheesecake Pound Cake recipe. Firstly, it’s incredibly easy to make, even for beginner bakers. With simple ingredients and straightforward instructions, you’ll have a stunning dessert that looks like it came straight from a bakery.
Secondly, this recipe offers the best of both worlds – the classic flavor of pound cake combined with the indulgence of cheesecake. It’s a fusion of two beloved desserts that will leave you wanting more with each bite.
Additionally, this Strawberry Cheesecake Pound Cake is the perfect treat for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this dessert is guaranteed to impress your guests and satisfy even the most discerning sweet tooth.
Ingredients
For the Pound Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Strawberry Swirl:
- 1 cup fresh strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 2-3 minutes using an electric mixer on medium speed.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix.
6. In a separate bowl, prepare the cheesecake filling by beating the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
7. In a small saucepan, combine the chopped strawberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries break down. Remove from heat and let cool slightly.
8. Pour half of the pound cake batter into the prepared loaf pan. Spoon dollops of the cheesecake filling and strawberry swirl on top. Use a knife to gently swirl the two fillings together.
9. Top with the remaining pound cake batter and repeat the dollops of cheesecake filling and strawberry swirl. Swirl again with a knife.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil.
11. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing and serving.
Expert Tips for Success
– Make sure all your ingredients are at room temperature before getting started. This will ensure a smoother batter and better incorporation of flavors.
– Be careful not to overmix the batter. Overmixing can result in a dense and tough pound cake.
– To prevent the pound cake from sticking to the pan, make sure to grease it thoroughly and dust it with flour.
– For an extra burst of strawberry flavor, you can add a few drops of strawberry extract to the pound cake batter.
– To achieve a beautiful marbled effect, don’t overmix the cheesecake filling and strawberry swirl. The swirls should be distinct and visible.
Variations and Substitutions
– If you’re not a fan of strawberries, you can substitute them with other berries like raspberries or blueberries.
– For a chocolate twist, you can add cocoa powder to the pound cake batter and swirl in some chocolate ganache instead of the strawberry swirl.
– If you prefer a lighter version of this dessert, you can use reduced-fat cream cheese and replace some of the butter with unsweetened applesauce.
Serving Suggestions
This Strawberry Cheesecake Pound Cake is delicious on its own, but you can take it to the next level by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy and tangy cheesecake filling pairs perfectly with the sweet and juicy strawberries. For an extra touch of elegance, garnish each slice with fresh strawberry slices and a dusting of powdered sugar.
For a complete dessert experience, serve the pound cake with a side of fresh berries or a drizzle of strawberry sauce. You can also enjoy it with a cup of hot tea or a glass of cold milk for a delightful treat any time of the day.
FAQs
Q: Can I make this pound cake in advance?
A: Absolutely! This pound cake can be made a day in advance and stored in an airtight container at room temperature. It will stay moist and delicious for up to 3 days.
Q: Can I freeze this pound cake?
A: Yes, you can freeze this Strawberry Cheesecake Pound Cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries if fresh ones are not available. Thaw them before using and drain any excess liquid. Adjust the cooking time for the strawberry swirl accordingly.
Final Thoughts
Indulge your taste buds with this irresistible Strawberry Cheesecake Pound Cake recipe. With its buttery pound cake base, creamy cheesecake filling, and luscious strawberry swirl, it’s a dessert that will have everyone coming back for seconds. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So grab your apron, gather your ingredients, and get ready to impress your friends and family with this show-stopping dessert. Happy baking!
