Description
A delightful blend of flavors in this moist strawberry cheesecake pound cake, perfect for any occasion.
Ingredients
Scale
- 1.5 cups unsalted butter (softened)
- 3 cups granulated sugar (divided)
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup heavy cream
- 1 tbsp vanilla extract
- 1 cup diced fresh strawberries (use ripe strawberries for best flavor)
- 16 oz cream cheese (softened)
- 0.5 cup granulated sugar (for cheesecake)
- 4 cups powdered sugar (for frosting)
- 0.5 cup strawberry puree
Instructions
- Preheat your oven to 325°F (163°C) and grease a bundt pan.
- Cream the butter in a bowl and add 3 cups of granulated sugar until fluffy.
- Add the eggs one at a time, beating well after each.
- Combine flour, baking powder, and salt in a separate bowl.
- Mix the dry ingredients and heavy cream into the butter mixture, alternating and starting with the flour.
- Flavor the batter with vanilla extract and fold in the diced strawberries.
- Prepare the cheesecake mixture by mixing cream cheese with sugar, then add one egg and vanilla extract.
- Assemble by pouring half the cake batter into the bundt pan, followed by the cheesecake mixture and the remaining batter. Swirl with a knife.
- Bake for 75 to 85 minutes, checking doneness with a toothpick.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
Enjoy the cake plain or with whipped cream and fresh strawberries on the side. Drizzle strawberry puree for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg