Description
This Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is a luscious blend of creamy cheesecake and moist pound cake infused with fresh strawberry puree. Topped with a decadent strawberry cream cheese frosting, it’s a perfect dessert for celebrations or any time you crave a sweet, fruity treat.
Ingredients
Scale
Cake Ingredients
- 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)
Strawberry Cream Cheese 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 prepare for baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Mix Wet Ingredients: Using an electric mixer on medium speed, beat the softened butter and cream cheese together until the mixture is creamy and well combined. Then add the granulated sugar and continue beating until the batter is light and fluffy, approximately 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure they are fully mixed. Stir in the vanilla extract for flavor.
- Add Sour Cream and Strawberry Puree: Blend in the sour cream and strawberry puree, mixing until the batter is smooth and evenly combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can affect the cake’s texture.
- Bake the Cake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to 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 together until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition until the frosting becomes thick and fluffy.
- Add Strawberry Puree: Mix in the strawberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and spreadable. If the frosting is too thick, adjust by adding a little more strawberry puree or a splash of milk to achieve your preferred consistency.
- Frost the Cake: Once the cake has cooled completely, spread the strawberry cream cheese frosting evenly over the top. You may smooth it out or create swirls for a decorative finish.
- Serve: Slice the cake and serve it as a delightful dessert or sweet treat perfect for any celebration.
Notes
- Make sure all dairy ingredients are at room temperature for smoother mixing and a better texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Strawberry puree can be made fresh or using thawed frozen strawberries for convenience.
- Lemon zest is optional but adds a bright, fresh accent to the cake flavor.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For a thicker frosting, chill before spreading.
