Description
This Strawberry Cheesecake Pound Cake is a rich, moist, and indulgent dessert that combines the creamy tang of cheesecake with the sweetness of fresh strawberries baked into a golden yellow cake. Perfect for gatherings or a special treat, it’s easy to prepare in one loaf pan and delivers a delightful mix of flavors and textures.
Ingredients
Scale
Dry Ingredients
- 1 box yellow cake mix
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
Dairy and Eggs
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 3 large eggs
Sweeteners and Flavorings
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Fruits
- 1 cup strawberries, chopped
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C) and grease and flour a 9×5-inch loaf pan to ensure the cake does not stick during 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 until the batter is smooth and all ingredients are well incorporated for a creamy consistency.
- Prepare Strawberries: In a separate bowl, toss the chopped strawberries with the all-purpose flour and baking powder. This step helps to prevent the strawberries from sinking to the bottom of the cake during baking. Gently fold the floured strawberries into the cake batter to evenly distribute them.
- Fill the Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: 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; it should come out clean when the cake is fully baked.
- Cool: Once baked, allow the cake to cool in the pan for 10 minutes. Then, transfer the cake onto a wire rack to cool completely before slicing.
- Serve: Slice the cake once cooled and serve this delightful strawberry cheesecake pound cake, perfect for any occasion.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth batter.
- Flouring the strawberries prevents them from sinking and creates an even distribution in the cake.
- You can substitute fresh strawberries with frozen ones, but thaw and drain excess moisture before using.
- Use a toothpick to check for doneness to avoid overbaking and dryness.
- Allow the cake to cool completely for best slicing results and flavor development.
