Description
This Strawberry Cheesecake Pound Cake combines buttery pound cake with a creamy cheesecake swirl and the natural sweetness of fresh strawberries. Moist, rich, and full of berry flavor, it’s perfect for celebrations or casual snacking.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 tsp salt
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 2 cups fresh strawberries, muddled (some puree, some chunks)
Instructions
- Preheat oven to 175 °C (350 °F). Grease and flour a Bundt or tube pan.
- Cream together butter, sugar, and cream cheese until light and fluffy (about 3 minutes).
- Beat in vanilla and salt until combined.
- Add eggs one at a time, mixing thoroughly after each.
- Gradually add flour, one cup at a time, mixing until just incorporated.
- Gently fold in muddled strawberries to maintain texture.
- Pour batter into prepared pan and optionally sprinkle with vanilla sugar.
- Bake for about 1 hour, or until a toothpick inserted comes out clean.
- Cool in the pan for 5–10 minutes, then invert onto a rack and cool completely before slicing.
Notes
- You can substitute strawberries with raspberries, blueberries, or blackberries.
- Adding lemon or orange zest enhances berry flavors.
- To make mini loaves, divide batter and bake for about 45 minutes.
- Store slices at room temperature up to 3 days or freeze up to 2 months.
- Defrost at room temperature or warm briefly in a low oven.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
