Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting
If you love the rich, buttery goodness of pound cake and the creamy decadence of cheesecake, this Strawberry Cheesecake Pound Cake is about to become your new favorite dessert! It’s dense yet tender, bursting with fresh strawberry flavor, and topped with the most luscious strawberry cream cheese frosting you’ve ever had. Imagine a bite of soft cake with tangy-sweet strawberry frosting melting on your tongue—pure heaven! Trust me, you don’t want to miss this one.
Why You’ll Love Strawberry Cheesecake Pound Cake
Versatile: Perfect for birthdays, brunches, or just because you’re craving something sweet!
Budget-Friendly: Uses simple ingredients, many of which you probably already have in your kitchen.
Quick and Easy: No complicated techniques—just mix, bake, and frost!
Customizable: Add extra strawberries, a drizzle of white chocolate, or even a cheesecake swirl in the batter.
Crowd-Pleasing: This cake is a guaranteed showstopper. It’s beautiful, flavorful, and disappears FAST!
Ingredients
Ingredients in Strawberry Cheesecake Pound Cake
Here’s what makes this cake absolutely irresistible:
Butter: Creates a rich, tender crumb with melt-in-your-mouth texture.
Cream Cheese: Adds a slight tang and ultra-moist texture—just like a cheesecake!
Sugar: Sweetens the cake perfectly while helping it stay moist.
Eggs: Provides structure and richness.
Flour: Gives the cake its dense yet soft texture.
Baking Powder: Just enough to keep the cake from being too heavy.
Vanilla & Almond Extract: Enhance the cake’s flavor beautifully.
Fresh Strawberries: The star ingredient! They add natural sweetness and a burst of fruity goodness.
Ingredients in Strawberry Cream Cheese Frosting
Cream Cheese: The base of the frosting, making it tangy and creamy.
Butter: Adds richness and helps create a silky texture.
Powdered Sugar: Sweetens and thickens the frosting to perfection.
Strawberry Puree: Gives the frosting a gorgeous pink hue and an irresistible strawberry flavor.
Vanilla Extract: Rounds out the flavors and enhances the sweetness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan to ensure the cake releases easily.
Cream the Butter and Sugar
In a large bowl, beat butter, cream cheese, and sugar until light and fluffy. This step is key to getting that perfect texture!
Add the Eggs
Mix in the eggs one at a time, beating well after each addition. This helps the batter stay smooth and airy.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in vanilla, almond extract, and fresh strawberries.
Bake to Perfection
Pour the batter into the prepared pan and bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. This helps prevent breaking!
Prepare the Frosting
In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in strawberry puree and vanilla extract.
Frost the Cake
Spread or drizzle the strawberry cream cheese frosting over the cooled cake. Add fresh strawberries or a dusting of powdered sugar for an extra fancy touch!
Serve and Enjoy
Slice and enjoy! Every bite is rich, creamy, and bursting with fresh strawberry flavor.
Nutrition Facts
Servings: 12
Calories per serving: 450
(Note: Nutrition values may vary based on exact ingredients used.)
Preparation Time
Prep Time: 20 minutes
Cook Time: 70-80 minutes
Total Time: About 1 hour 40 minutes
How to Serve Strawberry Cheesecake Pound Cake
- Serve with a dollop of whipped cream and extra fresh strawberries.
- Pair with a cup of coffee or tea for the ultimate afternoon treat.
- Drizzle with melted white chocolate for an extra indulgent touch.
- Enjoy chilled for a firmer, cheesecake-like texture!
Additional Tips
- Use room temperature ingredients for the smoothest batter and frosting.
- Don’t overmix the batter—this keeps the cake from becoming too dense.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a more intense strawberry flavor, try adding freeze-dried strawberry powder to the batter and frosting.
FAQ’s
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to prevent excess moisture in the batter.
2. How do I prevent my pound cake from being dry?
Make sure not to overbake it! Check for doneness around the 70-minute mark.
3. Can I make this cake ahead of time?
Absolutely! It actually tastes even better the next day as the flavors develop.
4. Can I freeze this cake?
Yes! Wrap slices tightly in plastic wrap and freeze for up to 3 months.
5. What’s the best way to mash the strawberries for the frosting?
A food processor or blender works best, but you can also mash them with a fork for a chunkier texture.
6. Can I make cupcakes with this batter?
Yes! Bake at 350°F (175°C) for about 18-22 minutes for perfect cupcakes.
7. Why is my frosting too runny?
You may have added too much strawberry puree. Add more powdered sugar to thicken it.
8. Can I make this cake without cream cheese?
You can, but it won’t have the same rich, creamy texture. Substitute with sour cream if needed.
9. What pan should I use if I don’t have a bundt pan?
A loaf pan or a 9×13-inch cake pan will work—just adjust the baking time accordingly.
10. Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour substitute, but note that the texture may be slightly different.
Conclusion
This Strawberry Cheesecake Pound Cake is the perfect blend of buttery, dense pound cake and creamy, tangy cheesecake flavors, all topped with a dreamy strawberry cream cheese frosting. Whether you’re serving it at a party or enjoying a slice with your morning coffee, this cake is guaranteed to be a hit. So go ahead—bake, slice, and savor every bite!
PrintStrawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting
Indulge in a decadent fusion of classic pound cake and creamy cheesecake flavors with a burst of strawberry. This moist dessert is enhanced with a luscious strawberry cream cheese frosting, perfect for special occasions or a delightful treat.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 pound cake (10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pound Cake:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup sour cream
– 1/2 cup pureed strawberries (fresh or frozen)
– 1/2 cup cream cheese, softened
For the Strawberry Cream Cheese Frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 3-4 cups powdered sugar, sifted
– 1/2 cup strawberry puree or jam
– 1 tsp vanilla extract
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, baking soda, and salt.
3. In a large bowl, beat the butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Beat in the sour cream, pureed strawberries, and softened cream cheese until smooth.
6. Gradually fold in the dry ingredients until just combined; do not overmix.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat together the cream cheese and butter until creamy.
11. Gradually add the powdered sugar, mixing until smooth.
12. Mix in the strawberry puree and vanilla extract until well combined.
13. Once the cake is completely cooled, generously frost the top and sides.
Notes
– Ensure all dairy ingredients are at room temperature for best mixing.
– The cake tastes best when served the same day; store any leftovers in the refrigerator.
– For an extra burst of flavor, swirl additional strawberry jam into the batter before baking.
– Allow the frosting to set slightly before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 10g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 100mg
