Strawberry Cheesecake Pound Cake Recipe a decadent and moist pound cake that combines the rich, creamy texture of cheesecake with the sweet flavor of strawberries. This strawberry cheesecake pound cake is the perfect dessert or a special treat for any occasion!
Why You’ll Love This Recipe
This Strawberry Cheesecake Pound Cake is an irresistible combination of the dense, buttery texture of a classic pound cake and the creamy richness of cheesecake, with a burst of freshness from the strawberries. It’s simple to make, yet it tastes like a gourmet dessert that will impress family and friends. The added cream cheese and sour cream create a moist cake that melts in your mouth, while the sweetness of the strawberries adds a refreshing fruitiness. Whether you’re hosting a gathering or simply craving something indulgent, this cake will always be a hit!
Ingredients
1 box yellow cake mix
1/2 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup strawberries, chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 325°F (163°C) and grease and flour a 9×5-inch loaf pan.
In a large bowl, mix together the cake mix, cream cheese, butter, sour cream, sugar, eggs, and vanilla extract until the batter is smooth and well-combined.
In a separate bowl, toss the chopped strawberries with flour. This will prevent them from sinking to the bottom of the cake during baking. Gently fold the floured strawberries into the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve this rich and indulgent strawberry cheesecake pound cake!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 10 servings
Variations
Add a glaze: For extra sweetness, drizzle a simple glaze made from powdered sugar and milk over the cooled cake.
Different fruit: Try using raspberries, blueberries, or blackberries instead of strawberries for a variation in flavor.
Make it more cheesecake-like: Add an extra 4 oz of cream cheese to the batter for a thicker, more cheesecake-style texture.
Add chocolate chips: For a chocolate twist, fold in a handful of mini chocolate chips with the strawberries.
Storage/Reheating
To store your strawberry cheesecake pound cake, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. When ready to serve, you can let it thaw at room temperature or reheat individual slices in the microwave for about 15-20 seconds.
Related Recipes:
- Strawberry Cheesecake Filling Pound Cake
- Homemade Pound Cake Recipe
- Strawberry Buttermilk Pound Cake
FAQs
How can I make this recipe gluten-free?
To make this cake gluten-free, simply substitute the yellow cake mix with a gluten-free version of cake mix. Be sure to check that the other ingredients, like the baking powder, are also gluten-free.
Can I use frozen strawberries instead of fresh ones?
Yes, frozen strawberries can be used in this recipe. Just make sure to thaw and drain them thoroughly to avoid excess moisture in the cake batter.
Can I use low-fat cream cheese and sour cream in this recipe?
You can use low-fat cream cheese and sour cream, but keep in mind that the texture and flavor may be slightly different. Full-fat versions give the cake its rich and creamy texture.
How do I prevent my strawberries from sinking to the bottom of the cake?
Tossing the chopped strawberries in a bit of flour before folding them into the batter helps prevent them from sinking to the bottom of the cake while baking.
Can I double the recipe to make a larger cake?
Yes, you can double the recipe and bake the cake in two 9×5-inch loaf pans or a 9×13-inch baking dish. Just be sure to adjust the baking time accordingly.
Conclusion
This Strawberry Cheesecake Pound Cake is the perfect balance of creamy cheesecake flavor and fruity sweetness. Whether you’re preparing it for a family gathering or simply treating yourself, it’s sure to be a crowd-pleaser. With its moist, rich texture and the burst of fresh strawberry goodness in every bite, I know it will become one of my go-to desserts.
📖 Recipe:
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Strawberry Cheesecake Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A decadent and moist pound cake that combines the rich, creamy texture of cheesecake with the sweet flavor of strawberries. This strawberry cheesecake pound cake is the perfect dessert or a special treat for any occasion!
Ingredients
1 box yellow cake mix
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
1 cup strawberries, chopped
1/2 cup all-purpose flour
1/4 teaspoon baking powder
Instructions
- Preheat your oven to 325°F (163°C) and grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix together the cake mix, cream cheese, butter, sour cream, sugar, eggs, and vanilla extract until the batter is smooth and well-combined.
- In a separate bowl, toss the chopped strawberries with flour. This will prevent them from sinking to the bottom of the cake during baking. Gently fold the floured strawberries into the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve this rich and indulgent strawberry cheesecake pound cake!
Notes
For extra sweetness, drizzle a simple glaze made from powdered sugar and milk over the cooled cake.
Try using raspberries, blueberries, or blackberries instead of strawberries for a variation in flavor.
Add an extra 4 oz of cream cheese to the batter for a thicker, more cheesecake-style texture.
For a chocolate twist, fold in a handful of mini chocolate chips with the strawberries.
Store at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
