Strawberry Cheesecake Pound Cake
From the Blog Author
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup strawberry puree
- 1 tablespoon strawberry jam
- 1/4 cup chopped strawberries
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the sugar, butter, and cream cheese until light and fluffy.
Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Gently fold in the strawberry puree and jam, if using, until the batter is smooth.
Fold in chopped strawberries for added texture, if desired.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
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Frequently Asked Questions
How do I prevent the Strawberry Cheesecake Pound Cake from cracking during baking?
The key to preventing cracks in this recipe is ensuring your cream cheese and butter are perfectly softened before creaming them with the sugar. Also, avoid overmixing the batter once the flour mixture is added, as this develops too much gluten. Bake at the specified 350°F (175°C) and try not to open the oven door during the first 40 minutes of the 50-minute bake time.
Can I substitute the cream cheese in this Strawberry Cheesecake Pound Cake recipe?
While cream cheese is essential for the cheesecake element, you can substitute it with an equal amount of full-fat Greek yogurt or mascarpone cheese for a slightly different texture. However, for the best classic cheesecake flavor and richness, using the specified 1/2 cup of softened cream cheese is highly recommended.
How should I store leftover Strawberry Cheesecake Pound Cake to keep it fresh?
Because this cake contains cream cheese, it must be refrigerated. Store leftover slices tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. Allow the cake to sit at room temperature for about 20 minutes before serving for the best texture.
