Description
This Strawberry Cheesecake Pound Cake combines the rich, creamy texture of cheesecake with the tender crumb of a classic pound cake, infused with fresh strawberries for a delightful burst of flavor. Perfect as a sweet treat for any occasion, this loaf cake is moist, flavorful, and topped with additional strawberries and a dusting of powdered sugar for an irresistible finish.
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
Fresh Ingredients
- 1 cup (150 g) fresh strawberries, diced
- Additional strawberries, for topping
Finishing
- 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 ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to be added later to the wet ingredients.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 3-4 minutes until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to create a smooth batter. Stir in the vanilla extract until fully combined.
- Incorporate Sour Cream and Cream Cheese: Add the sour cream and softened cream cheese into the batter. Beat until smooth and well incorporated, which adds creaminess and moisture to the cake.
- Add Dry Ingredients: Gradually add the dry mixture to the wet ingredients while 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, ensuring even distribution without breaking the fruit to keep vibrant strawberry chunks.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes to set. Then, transfer the cake onto a wire rack to cool completely, preventing soggy bottoms.
- Serve: Once cooled, slice and serve the cake topped with additional fresh strawberries and a dusting of powdered sugar for an elegant presentation and extra flavor.
Notes
- Use room temperature butter, cream cheese, and sour cream for smooth and even mixing.
- Do not overmix the batter once you add the dry ingredients to keep the texture light and tender.
- Fresh strawberries provide the best flavor and texture; frozen strawberries may release too much moisture.
- Ensure the loaf pan is properly greased and floured or lined with parchment paper to prevent sticking.
- Check the cake early at 55 minutes to avoid overbaking; oven temperatures can vary.
