If you love the cozy comfort of pound cake with a fruity, creamy twist, you are absolutely going to adore this Strawberry Cheesecake Pound Cake Recipe. It combines the dense, buttery goodness of classic pound cake with luscious cream cheese and fresh strawberries that burst with flavor in every bite. This cake feels like a warm hug made into dessert – perfect for sharing with friends or elevating your everyday teatime. Trust me, once you try this recipe, it will quickly become one of your go-to treats for all occasions!
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to nailing the perfect balance of flavor, texture, and color in this cake. Each item plays a crucial role in making the Strawberry Cheesecake Pound Cake Recipe shine with moist richness and delicate fruity notes.
- Yellow cake mix: The base that provides a tender crumb and golden color.
- Cream cheese (8 oz, softened): Adds creamy richness and a subtle tang that complements the strawberries beautifully.
- Unsalted butter (1/2 cup, softened): Brings moisture and depth of flavor to the cake.
- Sour cream (1/2 cup): Keeps the cake extra moist and tender while enhancing the tangy richness.
- Sugar (1/2 cup): Sweetens without overpowering, balancing flavors perfectly.
- Large eggs (3): Bind the ingredients and contribute to the cake’s structure.
- Vanilla extract (1 tsp): A warm aroma that elevates overall flavor complexity.
- Strawberries (1 cup, chopped): Fresh, ripe fruit that brings juicy sweetness and a pop of color.
- All-purpose flour (1/2 cup): Used to coat strawberries so they disperse evenly throughout the batter.
- Baking powder (1/4 tsp): A small lift to ensure the cake rises nicely without losing its dense texture.
How to Make Strawberry Cheesecake Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Before diving into the batter, preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan thoroughly – this ensures your cake releases easily after baking and keeps its beautiful shape intact.
Step 2: Whip Up the Creamy Batter
In a large bowl, combine the yellow cake mix, softened cream cheese, butter, sour cream, sugar, eggs, and vanilla extract. Blend everything smoothly using a hand mixer or whisk until you have a luscious, velvety batter that promises moistness with every bite.
Step 3: Prepare the Strawberries
Take the chopped strawberries and toss them gently with the all-purpose flour. This simple step stops the berries from sinking straight to the bottom during baking, ensuring each slice is studded evenly with sweet strawberry bits.
Step 4: Fold Strawberries Into Batter
Carefully fold the floured strawberries into your batter using a spatula. Mixing gently preserves the fruit’s shape and distributes the vibrant color beautifully throughout the cake.
Step 5: Bake Until Perfect
Pour the batter into your prepared loaf pan and smooth the top lightly for a neat finish. Bake for 55 to 65 minutes until the edges are golden and a toothpick inserted in the center comes out clean. This slow bake allows the cheesecake and strawberry flavors to meld into the pound cake base flawlessly.
Step 6: Cool and Unmold
Let the cake rest in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely. This step ensures the cake firms up nicely and slices cleanly without crumbling.
Step 7: Slice and Enjoy!
Once fully cooled, slice this indulgent dessert and prepare to delight your taste buds with the perfect blend of creamy cheesecake and fruity strawberry flavors encased in buttery pound cake.
How to Serve Strawberry Cheesecake Pound Cake Recipe
Garnishes
A light dusting of powdered sugar over the top adds an elegant, snowy finish. Fresh strawberries or a dollop of whipped cream amp up the indulgence. For an extra special touch, drizzle a strawberry glaze or a bit of melted white chocolate for contrast.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a bright lemon sorbet to cut through the richness. A hot cup of coffee or a fragrant tea complements the cake’s creamy and fruity notes perfectly for a balanced treat.
Creative Ways to Present
For gatherings, consider serving individual slices topped with a spoonful of macerated strawberries or a berry compote. Alternatively, cut into small cubes and serve on skewers with marshmallows and berries for a fun dessert kabob twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap or transfer it to an airtight container. Stored at room temperature, it will stay fresh and moist for 2-3 days, making it easy to enjoy later without losing any flavor or texture.
Freezing
This Strawberry Cheesecake Pound Cake Recipe freezes beautifully. Slice the cake first, then layer pieces with parchment paper in a freezer-safe container or bag. When you want a treat, thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating
If you prefer your cake warm, gently reheat slices in the microwave for about 15 seconds or in a low oven wrapped in foil. This brings back that freshly baked feel with soft cream cheese richness preserved perfectly.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well first to avoid adding too much moisture to the batter, which could affect the bake.
Is it necessary to toss strawberries in flour?
Absolutely. Coating strawberries in flour prevents them from sinking to the bottom and keeps them evenly distributed for consistent flavor in every bite.
Can I substitute sour cream with something else?
Sour cream gives the cake moisture and tang, but you can use Greek yogurt as a substitute if needed. Just maintain the same quantity for best results.
How long does this cake stay fresh?
Stored properly at room temperature or in the fridge, the cake is best enjoyed within 3 to 4 days.
Can this recipe be doubled?
Yes, doubling the ingredients works well. Just be sure to use a larger baking pan and increase baking time accordingly, checking doneness with a toothpick regularly.
Final Thoughts
This Strawberry Cheesecake Pound Cake Recipe truly combines the best of all worlds: the buttery richness of pound cake, the creamy tang of cheesecake, and the fruity brightness of fresh strawberries. It’s a dessert that feels both classic and special — perfect for everyday celebrations or sweet moments with loved ones. Give it a try, and get ready for compliments and requests to make it again and again!
Print
Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Cheesecake Pound Cake is a decadent and moist dessert combining the richness of cream cheese with the sweetness of fresh strawberries. Made with a yellow cake mix and infused with sour cream and vanilla, this loaf cake offers a perfect balance of creamy texture and fruity flavor, ideal for any occasion.
Ingredients
Dry Ingredients
- 1 box yellow cake mix
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
Dairy & Eggs
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 3 large eggs
Produce
- 1 cup strawberries, chopped
Others
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease and flour a 9×5-inch loaf pan to prevent sticking and ensure even baking.
- Mix Batter: In a large bowl, combine the yellow cake mix, softened cream cheese, softened butter, sour cream, sugar, eggs, and vanilla extract. Mix thoroughly until the batter is smooth and fully combined, creating a creamy base for the cake.
- Prepare Strawberries: In a separate bowl, toss the chopped strawberries with the all-purpose flour. This step helps to prevent the strawberries from sinking to the bottom of the cake as it bakes, ensuring even distribution throughout the loaf.
- Combine Strawberries with Batter: Gently fold the floured strawberries into the cream cheese batter, making sure they are evenly incorporated without breaking them apart.
- Pour Batter into Pan: Pour the completed batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then remove it from the pan and transfer to a wire rack. Let it cool completely before slicing.
- Serve: Slice and serve this rich, moist strawberry cheesecake pound cake as a delightful dessert or sweet snack.
Notes
- Soften cream cheese and butter to room temperature for easier mixing and a smoother batter.
- Flouring the strawberries prevents them from sinking in the batter during baking.
- Check the cake at 55 minutes to avoid overbaking; oven temperatures may vary.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added visual appeal, dust the cooled cake with powdered sugar or drizzle with a simple glaze.
