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Strawberry Cheesecake Pound Cake

A delightful twist on classic pound cake, this dessert features a creamy and rich texture paired with fresh strawberries, making it a perfect summer treat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The base of our pound cake, giving it the perfect structure.
  • 1.5 teaspoons baking powder Ensures our cake rises beautifully.
  • 0.25 teaspoons salt A pinch to enhance the flavors.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Adds richness and moisture.
  • 8 oz cream cheese, softened Provides the signature cheesecake flavor.
  • 1.5 cups granulated sugar Sweetens the cake just right.
  • 4 large eggs Binds everything together and adds fluffiness.
  • 1 teaspoon vanilla extract Gives a warm, aromatic undertone.
  • 0.5 cups whole milk Keeps the cake moist and tender.
Fruit Ingredients
  • 1.5 cups fresh strawberries, diced Adds juicy sweetness.
  • 1 tablespoon cornstarch (optional, to toss with strawberries) Helps prevent the strawberries from releasing too much moisture.
  • to taste powdered sugar for dusting (optional) For an elegant finish.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). This helps ensure an even bake.
  2. Prepare your loaf pan by greasing and flouring a 9×5-inch pan. This prevents the cake from sticking once baked.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
Mixing
  1. In a large bowl, beat together the softened unsalted butter, softened cream cheese, and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing until just combined.
  5. Gently fold in the diced strawberries. If using cornstarch, toss the strawberries in it beforehand.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  4. Optional: Dust with powdered sugar before serving.

Notes

Use room temperature ingredients for better incorporation. Ripe strawberries will yield maximum flavor. Avoid overmixing the batter for a tender texture.