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
Scale
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.
