Strawberry Cheesecake Pound Cake
A delightful fusion of rich cheesecake and moist pound cake, elevated by the vibrant flavor of strawberries, perfect for gatherings or a cozy night in.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened Ensure at room temperature for easy mixing.
- 8 oz cream cheese, softened Should be creamy for best texture.
- 1.5 cups granulated sugar Provides sweetness.
- 4 large eggs Adds richness.
- 1 teaspoon vanilla extract For flavor.
- 0.5 cup whole milk Ensures tender crumb.
Fruits and Optional Ingredients
- 1.5 cups fresh strawberries, diced Can use frozen if thawed and drained.
- 1 tablespoon cornstarch Optional, to toss with strawberries.
- to taste powdered sugar for dusting Optional, for presentation.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and prepare a 9×5-inch loaf pan by greasing and flouring it.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the softened butter, cream cheese, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Mixing
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually mix in the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry mix.
- Gently fold in the diced strawberries. If using cornstarch, toss the strawberries with it before adding.
Baking
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake 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
For best results, ensure your ingredients are at room temperature. Experiment with lemon juice or zest for a refreshing twist.