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
Scale
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.
