Description
This Strawberry Cheesecake Pound Cake is a moist, tender loaf blending the rich creaminess of cream cheese and sour cream with the fresh, sweet burst of diced strawberries. Perfectly balanced sweetness and a soft crumb make it an irresistible dessert or afternoon treat. Topped with fresh strawberries and a dusting of powdered sugar, this cake combines classic pound cake texture with delightful fruity freshness and a hint of cheesecake flavor.
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
Fruit
- 1 cup (150 g) fresh strawberries, diced
- Additional strawberries, for topping
For Garnish
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: 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 all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed until the mixture becomes light and fluffy, about 3-4 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter mixture, mixing well after each addition to fully incorporate. Then mix 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 until the mixture is smooth and well combined, ensuring a creamy texture.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet batter, mixing on low speed just until combined to avoid overmixing which can toughen the cake.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly without crushing.
- Pour Batter and Smooth: Pour the prepared batter into the greased loaf pan, smoothing out the top evenly with a spatula for uniform baking.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and prevents breaking.
- Serve: Once cooled, slice the cake and serve it topped with additional fresh strawberries and a dusting of powdered sugar for a beautiful presentation and extra sweetness.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing and a smoother batter.
- Do not overmix the batter after adding the flour to maintain a tender cake texture.
- Use fresh, ripe strawberries for the best flavor and texture; frozen strawberries can add excess moisture.
- Let the cake cool completely before slicing to avoid crumbling.
- You can substitute sour cream with Greek yogurt for a slight tang and reduced fat option.
- For a more intense strawberry flavor, consider gently macerating the diced strawberries with a teaspoon of sugar before folding them into the batter.
- This cake is best stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
