If you are ready to fall in love at first bite, this Strawberry Cheesecake Pound Cake Recipe is going to sweep you off your feet. Imagine a perfectly tender pound cake infused with tangy cream cheese richness and bursting with juicy, sweet strawberries that add a fresh pop of flavor. It’s like the classic pound cake you adore, but upgraded with a luscious cheesecake twist and the vibrant brightness of real strawberries. Every slice feels like a special occasion, and the best part is how easy it is to whip up. This delightful dessert balances creamy, fruity, and buttery goodness in one unforgettable cake.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this heavenly cake. Each element plays a critical role—from the fluffy texture the yellow cake mix provides to the tangy cream cheese that makes this pound cake stand apart. The strawberries bring natural sweetness and color, while the eggs and butter deliver moisture and richness. Let’s dive into these simple yet essential components that make this recipe shine.
- Yellow cake mix: The base for the batter, it ensures a soft and moist cake every time.
- Cream cheese (8 oz), softened: Adds that classic cheesecake tang and creamy texture.
- Unsalted butter (1/2 cup), softened: Provides richness and tenderness without overpowering flavors.
- Sour cream (1/2 cup): Keeps the cake moist and adds a subtle tang for depth.
- Sugar (1/2 cup): Sweetens the cake just right, balancing the tang of cream cheese.
- Large eggs (3): Bind all ingredients and help the cake rise beautifully.
- Vanilla extract (1 tsp): Enhances all the flavors with its warm, aromatic touch.
- Strawberries (1 cup), chopped: The highlight of the recipe, adding fresh bursts of fruity sweetness.
- All-purpose flour (1/2 cup): Tossed with strawberries to prevent sinking, it helps maintain even distribution.
- Baking powder (1/4 tsp): Gives the cake a gentle lift for a perfect crumb.
How to Make Strawberry Cheesecake Pound Cake Recipe
Step 1: Prep Your Oven and Pan
Start by setting your oven to 325°F (163°C). While it warms up, grease and flour a 9×5-inch loaf pan to make sure your pound cake doesn’t stick and comes out with perfectly smooth edges. This simple prep step is key to the beautiful presentation of your cake.
Step 2: Combine The Creamy Batter
In a large mixing bowl, blend the yellow cake mix, softened cream cheese, butter, sour cream, sugar, eggs, and vanilla extract until you achieve a smooth, velvety batter. This creamy base is where the magic begins—each ingredient enriches the batter for the ultimate texture and flavor.
Step 3: Prep and Fold in the Strawberries
To keep your chopped strawberries from sinking straight to the bottom (we want them throughout the cake), toss them gently with the flour and baking powder before folding them into the batter. This little trick ensures strawberries surprise you in every bite rather than hiding away.
Step 4: Pour and Smooth the Batter
Transfer your luscious strawberry-studded batter into the prepared loaf pan. Use a spatula to smooth the top so it bakes evenly and forms that classic pound cake dome we all love.
Step 5: Bake to Perfection
Place the pan in the oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted straight into the center comes out clean, signaling a moist but fully cooked cake. This cake’s aroma alone will have your kitchen smelling like a bakery in minutes.
Step 6: Cool Before Serving
Once out of the oven, let the pound cake rest in the pan for about 10 minutes to set comfortably. Then transfer it carefully onto a wire rack to cool completely. This cooling step helps the cake firm up, making it easier to slice and enhancing the flavors.
Step 7: Slice, Serve, and Enjoy
Now comes the best part—cut thick slices of this rich, creamy strawberry cheesecake pound cake and serve it with a big smile. You’ve created something truly special!
How to Serve Strawberry Cheesecake Pound Cake Recipe
Garnishes
Keep it simple or add a flourish! A dusting of powdered sugar, a drizzle of strawberry glaze, or a handful of fresh strawberries on the side can beautifully complement the cake’s flavors. Whipped cream is another classic topping that pairs perfectly with the cheesecake texture and strawberry sweetness.
Side Dishes
This pound cake pairs wonderfully with a variety of accompaniments. A scoop of vanilla ice cream or a dollop of fresh whipped cream truly elevates the experience. For a touch of sophistication, serve it alongside a glass of chilled rosé or a cup of rich coffee to balance the flavors.
Creative Ways to Present
Surprise your guests by turning slices of this strawberry cheesecake pound cake into layered mini trifles with layers of whipped cream and fresh berry compote. Or, cut it into cubes and serve as bite-sized dessert bites on a platter with small forks for easy sharing. No matter how you present it, this cake steals the spotlight.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed some slices, store the remaining pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature. It will stay moist and delicious for 2-3 days, perfect for indulging over the next few afternoons.
Freezing
If you want to keep your cake fresh longer, slice it first and freeze slices individually wrapped in plastic and foil. This way, you can thaw just what you need. Frozen slices maintain their flavor and texture beautifully for up to 3 months.
Reheating
To bring your pound cake slices back to their fresh-from-the-oven glory, warm them gently in the microwave for 15-20 seconds or pop them in a low oven for a few minutes. This helps revive that soft, cakey texture and enhances the cream cheese richness.
FAQs
Can I use fresh strawberries instead of frozen?
Absolutely! Using fresh strawberries is actually preferable as they taste brighter and have better texture after baking. Just be sure to toss them with flour to keep them from sinking.
What if I don’t have cake mix? Can I make the cake from scratch?
While this recipe relies on the convenience of cake mix for its texture, you can definitely try a scratch yellow cake recipe plus cream cheese for a similar effect. Just expect a bit more hands-on time.
Is it possible to make this recipe dairy-free?
Since cream cheese, butter, and sour cream are central to the flavor and texture, it’s tricky. However, you can experiment with dairy-free cream cheese and butter substitutes, but results may vary.
Can I freeze the whole cake or just slices?
Freezing slices individually is better as it allows you to thaw only what you want. Freezing the whole loaf is possible but takes longer to defrost evenly.
How can I add more strawberry flavor without extra fruit?
Try adding a teaspoon of strawberry extract to the batter or a swirl of strawberry jam before baking for an intensified strawberry punch.
Final Thoughts
This Strawberry Cheesecake Pound Cake Recipe is truly one of those desserts that feels both timeless and special. It’s easy to make yet impressive in flavor and texture, combining the best of creamy cheesecake and refreshing strawberries inside a moist, tender pound cake. Whether you’re making it for a family gathering, a special occasion, or just because you want to brighten your day, this cake is bound to become a favorite you’ll reach for again and again. Trust me, once you try this recipe, it will feel like a delicious little celebration every time you slice into it.
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Strawberry Cheesecake Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Cheesecake Pound Cake is a rich, moist, and decadent dessert combining the creamy tang of cheesecake with the sweet freshness of strawberries. The yellow cake mix base is enhanced by cream cheese and sour cream, creating a tender crumb studded with juicy strawberry pieces, making it an irresistible treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 box yellow cake mix
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
Dairy & Eggs
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 3 large eggs
Other Ingredients
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease and flour a 9×5-inch loaf pan to prevent sticking 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. Beat the mixture until the batter is smooth and fully incorporated.
- Toss Strawberries with Flour and Fold: In a separate small bowl, toss the chopped strawberries with the all-purpose flour to coat them, which helps prevent sinking in the cake. Gently fold the floured strawberries into the prepared batter to evenly distribute them without bruising.
- Pour Batter into Pan: Pour the batter into the greased and floured loaf pan. Use a spatula to smooth the surface for even baking.
- Bake the Cake: Place the loaf pan in the oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely, ensuring the texture sets properly.
- Serve: Once cooled, slice the cake into servings. Enjoy this rich and creamy strawberry cheesecake pound cake as a delightful dessert or snack.
Notes
- Coating strawberries in flour prevents them from sinking to the bottom during baking.
- Ensure cream cheese and butter are softened to achieve a smooth batter.
- Use fresh, ripe strawberries for the best flavor; frozen can be used but may release excess moisture.
- Allow the cake to cool completely before slicing to maintain its structure.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
