Irresistible Strawberry Cheesecake Pound Cake
A delightful blend of rich cheesecake and moist pound cake, infused with fresh strawberries, perfect for any occasion.
Ingrédients
Main ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups sour cream
- 0.5 cups cream cheese, softened
- 1 cups fresh strawberries, diced
- to taste powdered sugar for dusting
- to taste additional strawberries for topping
Instructions
Preparation
- Gather all of your ingredients. Ensure butter and cream cheese are softened.
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mixing Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Creaming Butter and Sugar
- In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
Incorporating Eggs and Vanilla
- Add eggs one at a time, mixing well after each addition. Pour in vanilla extract and mix until smooth.
Adding Cream Cheese and Sour Cream
- Mix in softened cream cheese and sour cream until thoroughly combined.
Combining Ingredients
- Gradually mix in the dry ingredients using a spatula or wooden spoon until just combined.
- Fold in diced fresh strawberries.
Baking
- Pour the batter into the prepared loaf pan. Smooth the top.
- Bake for 55-65 minutes, checking doneness with a toothpick.
Cooling and Serving
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and top with fresh strawberries before serving.
Notes
For a lower-sugar option, substitute with sugar alternatives. Store in an airtight container at room temperature for 3 days or refrigerate for 1 week. Freeze for up to 3 months.