Description
This Strawberry Cheesecake Pound Cake is a rich, moist, and decadent dessert combining the creamy tang of cheesecake with the sweet freshness of strawberries. The yellow cake mix base is enhanced by cream cheese and sour cream, creating a tender crumb studded with juicy strawberry pieces, making it an irresistible treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 box yellow cake mix
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
Dairy & Eggs
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 3 large eggs
Other Ingredients
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease and flour a 9×5-inch loaf pan to prevent sticking during baking.
- Mix Batter: In a large bowl, combine the yellow cake mix, softened cream cheese, softened butter, sour cream, sugar, eggs, and vanilla extract. Beat the mixture until the batter is smooth and fully incorporated.
- Toss Strawberries with Flour and Fold: In a separate small bowl, toss the chopped strawberries with the all-purpose flour to coat them, which helps prevent sinking in the cake. Gently fold the floured strawberries into the prepared batter to evenly distribute them without bruising.
- Pour Batter into Pan: Pour the batter into the greased and floured loaf pan. Use a spatula to smooth the surface for even baking.
- Bake the Cake: Place the loaf pan in the oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely, ensuring the texture sets properly.
- Serve: Once cooled, slice the cake into servings. Enjoy this rich and creamy strawberry cheesecake pound cake as a delightful dessert or snack.
Notes
- Coating strawberries in flour prevents them from sinking to the bottom during baking.
- Ensure cream cheese and butter are softened to achieve a smooth batter.
- Use fresh, ripe strawberries for the best flavor; frozen can be used but may release excess moisture.
- Allow the cake to cool completely before slicing to maintain its structure.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
