Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe

If you have a soft spot for desserts that combine luscious cream cheese richness with fresh, vibrant strawberry flavor, then you are going to absolutely adore this Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe. This cake brings together the dense, buttery texture of a classic pound cake with bursts of strawberry puree throughout, topped with a silky strawberry cream cheese frosting that feels like eating a bite of summer happiness. It’s the kind of dessert that feels both comforting and elegant, perfect for sharing with family and friends or indulging in a quiet moment just for yourself.

Ingredients You’ll Need

All the ingredients for this Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe are simple pantry and fridge staples, yet each one plays a vital role in creating the perfect balance of flavor, texture, and color. From creamy dairy to juicy fresh strawberries, these ingredients come together beautifully to make a show-stopping cake.

• 2 cups all-purpose flour: Provides structure to the cake while keeping it tender.
• 1 teaspoon baking powder: Helps the cake rise just enough to be light and fluffy.
• 1/2 teaspoon salt: Enhances the flavors and balances sweetness.
• 1/2 cup unsalted butter, softened: Adds moisture, richness, and a velvety crumb.
• 8 oz cream cheese, softened: Infuses the cake with creamy tanginess that defines the cheesecake aspect.
• 1 1/4 cups granulated sugar: Sweetens the cake perfectly without overpowering.
• 4 large eggs: Bind all ingredients and help create a luscious texture.
• 1 teaspoon vanilla extract: Brings warmth and depth to the overall flavor.
• 1/2 cup sour cream: Keeps the cake moist and tender with a slight tang.
• 1/2 cup strawberry puree: Adds natural fruity sweetness and vibrant color.
• 1 tablespoon lemon zest (optional): Adds a bright citrus note that lifts the strawberry flavor.
• For the Frosting: 8 oz cream cheese, softened, 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 1/4 cup strawberry puree, 1/2 teaspoon vanilla extract, a pinch of salt — all to make the dreamiest strawberry cream cheese frosting.

How to Make Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 325°F (163°C). Prepare a 9×5-inch loaf pan by greasing it well and dusting it with flour or lining it with parchment paper. This simple step ensures your cake comes out cleanly and keeps its beautiful shape.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This mixture provides the foundation for your cake’s structure, so whisking ensures everything is evenly distributed for a perfect crumb.

Step 3: Cream Butter, Cream Cheese, and Sugar

Using an electric mixer, beat the softened butter and cream cheese together until silky and smooth. Add the sugar and continue beating until the mixture is fluffy and light, about 2-3 minutes. This step is crucial as it introduces air, giving the cake a tender texture.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract for that fragrant, delicious touch that ties all the flavors together.

Step 5: Combine Sour Cream and Strawberry Puree

Mix in the sour cream and strawberry puree until they’re fully combined. This mixture enriches the batter while infusing it with fresh strawberry goodness that you’ll love in every bite.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix here to keep the cake tender and moist.

Step 7: Bake the Cake

Pour the smooth batter into the prepared loaf pan, spreading it evenly. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Once done, let the cake rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Step 8: Prepare the Strawberry Cream Cheese Frosting

In a bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, about 1/2 cup at a time, until the frosting thickens and becomes fluffy.

Step 9: Flavor the Frosting

Mix in the strawberry puree, vanilla extract, and a pinch of salt. Beat everything together until the frosting is smooth and spreadable. If needed, adjust consistency with a touch more strawberry puree or a splash of milk.

Step 10: Frost the Cake

Once the pound cake is completely cool, generously spread your strawberry cream cheese frosting over the top. You can keep it smooth or get creative with pretty swirls for an extra special look.

Step 11: Slice and Serve

Slice your masterpiece and get ready to enjoy. This Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe makes any moment feel celebratory, whether it’s a casual afternoon or a festive occasion.

How to Serve Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe

Garnishes

Add a few fresh strawberry slices, a sprinkle of lemon zest, or even some edible flowers on top of the frosting to elevate the presentation and add a fresh, colorful touch that matches the cake’s vibrant flavors.

Side Dishes

This cake pairs beautifully with a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a light, fruity sorbet to balance the richness. Consider a cup of freshly brewed tea or coffee to complement the flavors.

Creative Ways to Present

For a party, slice the cake into bite-sized cubes and serve on skewers with whole strawberries. Or turn it into a trifle by layering cake pieces, frosting, and strawberries in a glass dish. Presentation is half the fun when sharing this delightful recipe!

Make Ahead and Storage

Storing Leftovers

Once frosted, cover the cake tightly with plastic wrap or store it in an airtight container. It will keep fresh in the refrigerator for up to 3-4 days, allowing the flavors to meld even more deliciously.

Freezing

You can freeze the cake without frosting for up to two months by wrapping it well with plastic and foil. Thaw it overnight in the fridge, then frost just before serving for best texture and flavor.

Reheating

Let refrigerated slices come to room temperature before serving for the best experience. Avoid microwaving the frosted cake to prevent melting the frosting and changing the texture.

FAQs

Can I use frozen strawberries for the puree?

Absolutely! Frozen strawberries work well; just make sure to thaw and drain excess liquid before pureeing to avoid adding too much moisture to the batter or frosting.

Is it okay to substitute sour cream with yogurt?

Yes, plain Greek yogurt is a perfect substitute that will keep your cake moist and add a lovely tang, just like sour cream.

How should I store the cake if I’m not frosting it right away?

Wrap the cake tightly in plastic wrap and keep it at room temperature for up to two days or refrigerate if you plan to frost it later.

Can I make this cake gluten-free?

With the right gluten-free flour blend that can substitute 1:1 for all-purpose flour, you can enjoy this cake gluten-free, but expect a slight difference in texture.

What’s the best way to get a smooth frosting finish?

Use room temperature cream cheese and butter, beat them thoroughly until creamy, and sift the powdered sugar before adding it to avoid lumps. Then apply the frosting with a warm spatula for a silky smooth finish.

Final Thoughts

There is something so incredibly satisfying about making and sharing this Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe. It combines the nostalgic charm of pound cake with the lusciousness of cheesecake and fresh strawberries, making every bite a moment to savor. I hope you’ll give this recipe a try and enjoy the process as much as the delicious results. Happy baking and even happier eating!

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