Strawberry Cheesecake Pound Cake

 

 

 

 

 

 

 

 

 

Ingredients:

For the Cake:

1 ½ cups (3 sticks) unsalted butter, softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup heavy cream

1 tbsp vanilla extract

1 cup diced fresh strawberries

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

1 egg

1 tsp vanilla extract

For the Strawberry Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

½ cup strawberry puree

1 tsp vanilla extract

 

Instructions:

Preheat Oven: Set oven to 325°F (163°C). Grease and flour a Bundt or round cake pan.

Make Cake Batter: Cream butter and sugar until fluffy. Add eggs one at a time, mixing after each.

Mix Dry Ingredients: Whisk together flour, baking powder, and salt.

Combine: Alternate adding dry ingredients and heavy cream to the butter mixture. Stir in vanilla and fold in strawberries.

Make Cheesecake Layer: Beat cream cheese, sugar, egg, and vanilla until smooth.

Layer in Pan: Pour half of the cake batter into the pan, then spread the cheesecake layer evenly. Top with remaining cake batter.

Bake: Bake for 75–85 minutes or until a toothpick inserted comes out clean. Cool before frosting.

Make Frosting: Beat cream cheese, butter, and powdered sugar. Add strawberry puree and vanilla until smooth.

Frost & Decorate: Spread frosting over cooled cake and decorate with extra strawberries.