Description
This Strawberry Cheesecake Filling Pound Cake is a delightful dessert that combines the rich flavors of classic pound cake with a creamy strawberry cheesecake swirl. Moist and tender, this cake is perfect for serving at brunch, afternoon tea, or as a sweet treat after dinner.
Ingredients
Scale
Pound Cake Batter
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ¾ cup whole milk
Cheesecake Filling
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- 1 large egg
- ½ cup strawberry jam or puree
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a standard loaf pan to prepare for baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This will help create a tender cake texture. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Batter: Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix the batter just until everything is combined to avoid overmixing.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese with the sugar, egg, strawberry jam or puree, and vanilla extract until the mixture is smooth and creamy.
- Assemble Cake: Pour half of the pound cake batter into the prepared loaf pan. Spoon the cheesecake filling evenly over the batter. Cover the filling with the remaining pound cake batter. Use a knife to gently swirl the cheesecake filling through the batter to create a marbled effect.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure the butter and cream cheese are at room temperature to ensure smooth mixing.
- Use a toothpick to check doneness; if it comes out with wet batter, bake a few minutes longer.
- For a stronger strawberry flavor, use fresh strawberry puree instead of jam.
- Allow the cake to cool completely before slicing to maintain the structure of the cheesecake swirl.
- You can store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
