Description
This Strawberry Cheesecake Pound Cake combines the rich, creamy texture of cheesecake with the sweet, fruity burst of fresh strawberries, all wrapped in a moist yellow cake. Perfect for dessert or a special occasion, this loaf cake is easy to prepare and sure to impress with its delightful flavor and tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 box yellow cake mix
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
Wet Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Fresh Ingredients
- 1 cup strawberries, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick 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. Mix until the batter is smooth and all ingredients are thoroughly incorporated.
- Prepare Strawberries: In a separate bowl, toss the chopped strawberries with the all-purpose flour. This step helps prevent the strawberries from sinking to the bottom of the cake during baking.
- Fold Strawberries into Batter: Gently fold the floured strawberries into the cake batter, taking care not to overmix, which helps maintain the fruit pieces distributed evenly throughout the cake.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to create an even surface for baking.
- Bake the Cake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before slicing.
- Serve: Slice the cooled Strawberry Cheesecake Pound Cake and serve as a delicious dessert or treat.
Notes
- Ensure cream cheese and butter are softened to room temperature for easier mixing and a smoother batter.
- Flouring the strawberries is an important step to keep them from sinking and to disperse them evenly throughout the cake.
- Check doneness early at 55 minutes as ovens can vary; using a toothpick test is the best way to ensure it’s baked through.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For extra flavor, consider adding a lemon zest to the batter for a citrus twist.
