Description
This Strawberry Cheesecake Pound Cake combines tangy cream cheese swirls with fresh strawberries in a buttery loaf. A delightful, easy dessert for any occasion.
Ingredients
Scale
- Pantry Staples for the Strawberry Cheesecake Pound Cake Base:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- Cheesecake Swirl & Fresh Strawberry Filling:
- 8 ounces (1 block) full-fat cream cheese, softened
- 2 tablespoons granulated sugar (for swirl)
- 1 ½ cups fresh strawberries, diced
- 1 teaspoon lemon zest
- Leavening & Salt for the Strawberry Cheesecake Pound Cake:
- 1 teaspoon baking powder
- ½ teaspoon salt
- Simple Glaze for Finishing Touches:
- 1 cup powdered sugar
- 2–3 tablespoons milk (or cream)
Instructions
- Prepare Your Pan & Oven:: First things first, get your oven preheating to 325°F (160°C). Then, butter and flour a 9×5 inch loaf pan, making sure to get into all the nooks and crannies. I sometimes line it with parchment paper, leaving an overhang on the long sides; it makes lifting the baked Strawberry Cheesecake Pound Cake out a breeze, honestly. This step feels a bit tedious, but trust me, it’s worth it to avoid sticking disasters.
- Cream Butter & Sugar:: In a large mixing bowl, cream together your room temperature butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You’ll see the color lighten, and the mixture will look almost like whipped clouds. Don’t rush this part; it’s crucial for the texture of your Strawberry Cheesecake Pound Cake. This is where I often get impatient, but a good cream means a tender cake.
- Add Eggs & Vanilla:: Beat in the eggs, one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. Then, stir in that lovely vanilla extract. The batter might look a little curdled at first, especially if your eggs weren’t perfectly room temp, but just keep mixing until it comes back together. It’s a common ‘oops’ moment I’ve definitely had!
- Combine Dry & Wet Ingredients:: In a separate bowl, whisk together your flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix here; overmixing develops gluten, which can lead to a tough Strawberry Cheesecake Pound Cake. A few streaks of flour are totally fine; you’ll finish mixing by hand.
- Make the Cheesecake Swirl:: In a small bowl, beat the softened cream cheese with a tablespoon of sugar and a tiny splash of vanilla until smooth. This is your tangy surprise! Now, gently fold in your diced fresh strawberries into the main cake batter. I like to do this by hand to avoid bruising the berries.
- Layer & Swirl Your Pound Cake:: Pour about half of the Strawberry Cheesecake Pound Cake batter into your prepared loaf pan. Dollop spoonfuls of the cream cheese mixture over the batter. Then, add the remaining cake batter, spreading it gently to cover the cream cheese. Use a knife or skewer to gently swirl the cheesecake mixture through the batter. Don’t over-swirl, or you’ll lose that distinct marble effect.
- Bake to Golden Perfection:: Pop your loaf pan into the preheated oven and bake for about 60-75 minutes. A good sign it’s done is when a wooden skewer inserted into the center of the Strawberry Cheesecake Pound Cake comes out clean, maybe with a few moist crumbs clinging to it. The top should be a beautiful golden brown. Your kitchen will smell absolutely divine, I promise!
- Cool & Glaze:: Let the Strawberry Cheesecake Pound Cake cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. While it’s cooling, whisk together your powdered sugar and milk for the glaze. Once the cake is fully cool (this is important, otherwise the glaze will melt!), drizzle that sweet goodness over the top. It just adds that extra touch of sparkle!