Strawberry Cheesecake Pound Cake
A delightful blend of creamy cheesecake and sweet strawberries wrapped in a soft pound cake.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Should be at room temperature.
- 8 oz cream cheese, softened Should be at room temperature.
- 1.5 cups granulated sugar
- 4 large eggs Fresh and farm-raised ideally.
- 1 teaspoon vanilla extract
- 0.5 cups whole milk For moisture.
Fruits & Optional Ingredients
- 1.5 cups fresh strawberries, diced Bursts of juicy flavor.
- 1 tablespoon cornstarch Optional, to toss with strawberries for thickness.
- Powdered sugar For dusting, optional.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Prepare a 9x5-inch loaf pan by greasing and flouring it.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy for about 3-4 minutes.
- Add the eggs one at a time, ensuring thorough mixing after each addition.
- Stir in the vanilla extract.
- Gradually incorporate the dry mixture into the wet ingredients, alternating with the milk, mixing until just combined.
- Fold in the diced strawberries, optionally tossing them with cornstarch beforehand to prevent excess moisture.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
Ensure room temperature ingredients for smoother blending. Choose ripe strawberries for best flavor. Variations can include other fruits or citrus zest, and the cake can be frozen for up to two months.