Recipe for Strawberry Cheesecake Pound Cake

Table of Contents

Components:

Regarding the Cake:

2. Half a cup of all-purpose flour
Half a teaspoon of baking powder
1/4 teaspoon of salt
One cup of softened unsalted butter
Two cups of sugar granules
Four big eggs
One teaspoon of vanilla cream
Half a cup of sour cream
Half a cup of milk
Half a cup of freshly chopped strawberries (optional)
8 ounces of softened cream cheese for the cheesecake filling
Half a cup of sugar, granulated
One teaspoon of vanilla cream
One egg
All-purpose flour, 1 tablespoon
1 1/2 cups of freshly sliced strawberries are needed for the strawberry topping.
1/4 cup of strawberry preserves or jam
One tablespoon of lemon juice
One cup of powdered sugar for the glaze
Two to three tablespoons of milk
Half a teaspoon vanilla extract

Instructions:

Get the cheesecake filling ready.

Combine the granulated sugar and softened cream cheese and beat until smooth.
Mix thoroughly after adding the vanilla extract.
Beat in the egg until it’s completely combined.
Add the flour and stir until the mixture is creamy and smooth. Put aside.
Get the cake batter ready.
Set the oven temperature to 325°F, or 165°C. Grease a 10-inch bundt pan and dust it with flour.
Mix the flour, baking powder, and salt in a medium-sized bowl.
Beat the sugar and softened butter in a big bowl until they are light and creamy.
Beat thoroughly after adding each egg one at a time. Add the vanilla extract and stir.
Starting with the dry ingredients and concluding with the sour cream and milk, add the dry ingredients to the wet ingredients in turn. Stir just until incorporated.
Add the chopped strawberries (if using) and fold.
To assemble the cake, transfer half of the pound cake batter into the bundt pan and level it evenly.
Using a spatula to gently distribute the cheesecake filling over the cake batter, spoon it over.
Cover the cheesecake layer with the remaining pound cake batter, smoothing it evenly to cover the filling.
To create a marbled look, gently swirl the layers using a toothpick or knife.
Bake the cake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, at 325°F (165°C).
After letting the cake set in the pan for ten to fifteen minutes, move it to a wire rack to finish cooling.
Get the strawberry topping ready.
Put the lemon juice, strawberry jam, and sliced strawberries in a small saucepan. Cook over medium heat, stirring periodically, until the sauce thickens slightly and the strawberries break down, 5 to 7 minutes.
Take off the heat and let it to cool.
To make the glaze, combine the milk, vanilla essence, and powdered sugar in a small dish and whisk until smooth and pourable.
Pour the glaze over the cake after it has cooled, letting it run down the sides.
To serve, place the strawberry topping on top of the cake when the glaze has solidified. This Strawberry Cheesecake Pound Cake is the ideal fusion of rich, buttery cake, creamy cheesecake, and delicious strawberries. Serve it and savor it!
Success Advice:
Swirling the Batter: To achieve a lovely marbled appearance, try swirling the batter a little bit while adding the cheesecake filling.
Prepare Ahead: You can prepare this cake in advance. Store it in the refrigerator for up to a week or at room temperature for up to three days in an airtight container.
Fresh Strawberries: For the greatest taste, use fresh strawberries as the garnish. You can use thawed and drained frozen strawberries if they aren’t in season.
The light, soft texture of pound cake and the richness of cheesecake are combined in this Strawberry Cheesecake Pound Cake, which is topped with delicious fresh strawberries. It’s ideal as a sweet treat with coffee or for any occasion!