Go Back

Strawberry Cheesecake Pound Cake

This decadent dessert combines the rich creaminess of cheesecake with the comforting texture of a pound cake, adorned with fresh strawberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The foundation of our cake, giving it structure.
  • 1.5 teaspoons baking powder This will provide the necessary lift for your cake.
  • 0.25 teaspoon salt Just a hint to balance the sweetness.
Wet Ingredients
  • 0.5 cup unsalted butter, softened For a rich, buttery flavor.
  • 8 oz cream cheese, softened This adds a delightful creaminess and characteristic cheesecake flavor.
  • 1.5 cups granulated sugar Sweetness is key!
  • 4 large eggs They provide moisture and help bind the ingredients.
  • 1 teaspoon vanilla extract A warm, aromatic touch.
  • 0.5 cup whole milk For a moist, tender cake.
Fruits & Optional Ingredients
  • 1.5 cups fresh strawberries, diced Juicy and vibrant, these are the heart of the recipe.
  • 1 tablespoon cornstarch (optional) Tossed with the strawberries to prevent excess moisture.
  • powdered sugar for dusting (optional) A sweet finishing touch.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan to prevent sticking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Mixing
  1. In a large bowl, combine the softened unsalted butter and cream cheese. Beat them together with the granulated sugar until light, fluffy, and pale – about 3-4 minutes.
  2. Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
  3. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined.
Final Steps
  1. Gently fold in the diced strawberries, being careful not to over-mix.
  2. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  3. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  5. Dust with powdered sugar before serving if desired.

Notes

Ensure that your butter and cream cheese are at room temperature for a fluffier batter. Avoid overmixing to prevent a dense texture.