Description
This Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is a luscious, moist dessert that combines the richness of cheesecake with the classic pound cake texture. Infused with fresh strawberry puree and topped with a creamy strawberry cream cheese frosting, this cake is perfect for celebrations, afternoon tea, or any sweet craving.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup strawberry puree (about 4-5 fresh strawberries blended)
- 1 tablespoon lemon zest (optional for added brightness)
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup strawberry puree (fresh or frozen, thawed)
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake doesn’t stick.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set these aside to be incorporated later in the batter.
- Mix Wet Ingredients: Using an electric mixer on medium speed, beat the softened butter and cream cheese together until creamy and well combined. Add the granulated sugar and continue beating for 2-3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time to the batter, beating well after each addition to ensure an even mix. Stir in the vanilla extract for flavor.
- Add Sour Cream and Strawberry Puree: Mix in the sour cream and fresh strawberry puree, blending gently to incorporate without deflating the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating until the frosting is thick and fluffy.
- Add Strawberry Puree: Mix the strawberry puree, vanilla extract, and a pinch of salt into the frosting. Continue beating until it is smooth and spreadable. If the frosting is too thick, add a little more puree or a splash of milk to reach desired consistency.
- Frost the Cake: Once the cake has cooled completely, spread the strawberry cream cheese frosting evenly over the top. Create a smooth layer or swirl the frosting decoratively as preferred.
- Serve: Slice the cake and serve. This dessert is perfect for special occasions or as a delightful everyday treat.
Notes
- For best results, use fresh strawberries for the puree, but frozen thawed can also be used.
- Do not overmix the cake batter to maintain a tender crumb.
- Allow the cake to cool completely before frosting to prevent melting.
- The optional lemon zest adds a fresh brightness but can be omitted if desired.
- Store leftovers covered in the refrigerator for up to 4 days.
