Imagine sinking your fork into a moist, buttery pound cake bursting with juicy chunks of fresh strawberries, all crowned with a luscious strawberry cream cheese frosting that melts in your mouth. The Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe is a delightful twist on classic pound cake, offering a harmonious blend of rich cream cheese and vibrant strawberry flavors that will make any occasion feel extra special. Whether you’re baking for a cozy family gathering or treating friends to something sweet, this cake never fails to impress with its tender crumb and irresistible frosting.
Ingredients You’ll Need
These ingredients are simple, yet absolutely essential for creating the perfect balance of flavor, moisture, and texture in this cake. Each element plays a vital role, from the creamy tang of the cream cheese to the bright freshness of the strawberries.
- Unsalted butter (1 cup): Softened to add richness and keep the cake tender.
- Cream cheese (1/2 cup + 8 ounces): The secret to that cheesecake-like creaminess in both cake and frosting.
- Granulated sugar (2 1/2 cups): Sweetens the cake perfectly without overpowering the strawberry flavor.
- Large eggs (4): Room temperature eggs provide structure and moisture.
- Sour cream (1/2 cup): Adds tang and moisture, making the cake incredibly soft.
- Vanilla extract (1 tablespoon + 1 teaspoon): Enhances all the flavors with a warm, comforting aroma.
- All-purpose flour (2 3/4 cups): The base of the cake for a tender crumb.
- Baking powder (1/2 teaspoon): Ensures the cake rises perfectly and stays light.
- Salt (1/2 teaspoon + pinch): Balances sweetness and deepens flavor.
- Diced fresh strawberries (1 cup + 1/4 cup puree): The star ingredient for bursts of juicy, fruity goodness throughout.
- Powdered sugar (3–4 cups): Whipped into the frosting for a smooth, fluffy finish.
How to Make Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Grease a 10-cup bundt pan generously with butter and then dust it with flour to ensure the cake releases beautifully after baking.
Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, 1/2 cup cream cheese, and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial because it incorporates air, giving your cake a tender texture.
Step 3: Add Eggs and Wet Ingredients
Next, add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then, blend in the sour cream and vanilla extract until the mixture is perfectly combined.
Step 4: Combine Dry Ingredients and Mix Gently
Whisk the flour, baking powder, and salt in a separate bowl. Gradually add this to the wet ingredients, mixing just until combined to avoid overworking the batter and keep the crumb tender.
Step 5: Fold in the Fresh Strawberries
Gently fold in the diced strawberries. If your strawberries are very juicy, pat them dry first so the batter doesn’t get too wet and heavy.
Step 6: Bake the Cake
Pour the batter into your prepared bundt pan, smoothing the top evenly. Bake for 70 to 80 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
Step 7: Make the Strawberry Cream Cheese Frosting
While the cake cools, beat together 8 ounces of cream cheese and 1/2 cup softened butter until smooth. Stir in the strawberry puree, vanilla extract, and a pinch of salt. Gradually add powdered sugar, 1 cup at a time, beating until the frosting is thick and fluffy.
Step 8: Frost the Cake
Once the cake is completely cool, spread or pipe the strawberry cream cheese frosting generously over the top. Add extra fresh strawberries for a pretty and delicious garnish if you like!
How to Serve Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe
Garnishes
Fresh strawberry halves or a sprinkle of finely chopped pistachios add a pop of color and a bit of crunch that perfectly complements the cake’s creamy texture.
Side Dishes
Serve your slice alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to elevate the indulgence even further. A cup of hot tea or cold glass of milk also pairs beautifully.
Creative Ways to Present
Turn this pound cake into a dessert centerpiece by layering slices with fresh berries and whipped cream for a simple strawberry trifle. Or, cut into mini portions and serve as elegant finger desserts at a party.
Make Ahead and Storage
Storing Leftovers
This cake keeps well when stored in an airtight container in the refrigerator for up to five days. The cream cheese frosting needs to stay cool, so chilling is best.
Freezing
You can freeze the unfrosted cake tightly wrapped in plastic wrap and aluminum foil for up to two months. Thaw overnight in the refrigerator before frosting and serving.
Reheating
Warm slices gently in the microwave for 15–20 seconds to revive that fresh-from-the-oven softness. Avoid heating frosting as it can melt or separate.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are best to avoid adding extra moisture, which can affect the cake’s texture. However, if you use frozen, thaw and drain them thoroughly before folding into the batter.
Is it necessary to use sour cream in the cake?
Sour cream adds moisture and a slight tang that balances the sweetness, helping create a tender crumb. You could substitute with Greek yogurt, but the flavor and texture might be slightly different.
How do I know when the cake is done baking?
Insert a toothpick or cake tester into the center. It should come out clean or with just a few moist crumbs clinging. If batter sticks, continue baking and check every few minutes.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting a day ahead. Store it covered in the refrigerator and bring it to room temperature before whipping it again to restore fluffiness.
What’s the best way to cut and serve bundt cake?
Use a serrated knife and make a gentle sawing motion to get clean slices without tearing. Serving slightly chilled can also help with neat portions.
Final Thoughts
There’s something truly special about sharing a homemade cake that combines the richness of cheesecake with the classic comfort of pound cake, all accented by fresh strawberries and creamy frosting. The Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe is a celebration of flavor and texture that’s perfect for any season. I encourage you to try this recipe—you’ll be amazed at how a few simple ingredients can create such a memorable dessert that everyone will rave about!
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Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting combines the rich, dense texture of a classic pound cake with the creamy tang of cheesecake and the fresh sweetness of strawberries. Baked in a bundt pan, it’s perfect for summer gatherings or any dessert craving, featuring a luscious strawberry-infused cream cheese frosting that complements the moist cake.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup diced fresh strawberries
For the Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup pureed fresh strawberries
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and thoroughly grease a 10-cup bundt pan with butter and flour to ensure the cake releases easily after baking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, combine the softened butter, cream cheese, and granulated sugar. Beat them together for about 3 to 4 minutes until the mixture is light and fluffy, which adds air for a tender cake.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter and proper emulsification.
- Mix in Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until fully blended, contributing moisture and flavor to your cake batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning components.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the batter which can make the cake dense.
- Fold in Strawberries: Gently fold in the diced fresh strawberries, distributing them evenly without crushing to keep bursts of fresh fruit in the cake.
- Pour and Bake: Pour the prepared batter into the greased bundt pan, smoothing the top. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Let the cake cool in the pan for 15 minutes before carefully removing it onto a wire rack to cool completely, which helps prevent breaking.
- Make Frosting: Beat together the softened cream cheese and butter until smooth. Add the pureed strawberries, vanilla extract, and a pinch of salt, mixing well. Gradually beat in powdered sugar until the frosting is thick and fluffy.
- Frost the Cake: Once the cake is fully cooled, spread or pipe the strawberry cream cheese frosting over the top evenly. Garnish with extra fresh strawberries if desired for a decorative touch.
Notes
- Ensure all ingredients are at room temperature for best mixing results and texture.
- If the strawberries are very juicy, pat them dry with paper towels before folding into the batter to prevent excess moisture.
- Store the cake in the refrigerator for up to 5 days to maintain freshness.
- This cake can be sliced into 12 servings, making it ideal for sharing at parties or family gatherings.
