Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe
If you’re searching for a show-stopping dessert that brings together the tangy creaminess of cheesecake, the tender crumb of pound cake, and the glorious pop of fresh strawberries, this Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is about to sweep you off your feet. Every luscious bite layers rich, buttery flavor with the sweet-tart brightness of strawberries, all topped with a silky, fruit-studded frosting that will have you and your guests swooning. Be prepared for this beauty to become your new must-make summer dessert!
Ingredients You’ll Need
Don’t let the impressive outcome fool you—the ingredients for this Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting are simple, familiar staples found in most kitchens. Each one is chosen for how it contributes to the cake’s dreamy texture, enchanting color, or unforgettable flavor. Let’s break it all down so you know exactly what you’ll need and why.
- Unsalted butter: Essential for that classic pound cake richness and melt-in-your-mouth crumb.
- Cream cheese: Adds tang, moisture, and a creamy twist that echoes cheesecake vibes in both cake and frosting.
- Granulated sugar: Sweetens the batter and helps create the irresistible tender texture.
- Large eggs: Bind everything together and lend structure; room temperature eggs work best.
- Vanilla extract: Infuses warmth and aromatic depth into both cake and frosting.
- All-purpose flour: Gives the cake its body while keeping it soft and sturdy.
- Salt: Brightens and balances the sweet flavors so they really pop.
- Fresh strawberries (finely chopped): The star ingredient, bringing fruity bursts and natural color to every slice.
- Powdered sugar: Forms the base of the creamy, dreamy frosting and ensures it’s cloud-light.
- Pureed fresh strawberries: Makes the frosting naturally pink, dotted with bits of real strawberry for flavor and prettiness.
How to Make Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 325°F (165°C). Take a 10-inch bundt pan and thoroughly grease it, then dust with flour for extra non-stick insurance. Getting this step right means your stunning Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting will come out clean and gorgeous, ready for its big reveal.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, combine softened butter, cream cheese, and granulated sugar. Beat them together on medium-high speed until the mixture turns light and fluffy, about 4–5 minutes. This step creates a lofty, airy base for your cake, guaranteeing a tender crumb. Don’t rush—patience pays off with an even, moist texture!
Step 3: Add Eggs and Vanilla
Add your eggs one at a time, mixing well after each addition to ensure proper emulsion and a smooth batter. Stir in the vanilla extract for that perfectly sweet perfume that instantly feels like home. Your batter should look silky and well-blended at this stage.
Step 4: Mix in Dry Ingredients
Whisk together your flour and salt in a separate bowl. Gradually add this dry mixture to your wet ingredients, mixing just until everything is combined. Overmixing will make your cake dense, so fold gently; you want the Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting to remain plush and soft.
Step 5: Fold in Strawberries
Before adding the diced strawberries, make sure you’ve patted them dry—this prevents sogginess. Gently fold them into the batter, spreading the strawberry love evenly without crushing the fruit. Every slice will then have those beautiful red flecks and bursts of berry flavor.
Step 6: Bake
Pour your cake batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake on the center rack for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with the mouthwatering aroma of strawberries and vanilla—get ready for eager taste-testers to hover!
Step 7: Cool and Invert
Let the cake cool in its pan for 15 minutes. This short rest helps the cake firm up a bit, making it less likely to stick when you invert it. Then, carefully turn the cake onto a wire rack and cool completely. Good things come to those who wait!
Step 8: Make Strawberry Cream Cheese Frosting
In a clean bowl, beat together softened cream cheese and butter until totally smooth. Add the powdered sugar gradually to prevent clumps, then mix in the pureed strawberries and vanilla. The frosting transforms into a beautiful, naturally rosy shade—don’t be surprised if you sneak a spoonful!
Step 9: Frost the Cake
Once the cake has cooled completely, generously spread or pipe the strawberry cream cheese frosting over the top. Whether you swirl, drizzle, or go for thick, luscious swoops, this finishing touch will have your Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting looking as fabulous as it tastes.
How to Serve Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting
Garnishes
Top your masterpiece with extra fresh strawberry slices, a light dusting of powdered sugar, or even a few sprigs of mint for that show-off bakery look. A sprinkle of lemon zest adds a citrusy sparkle that brings out the berry flavor—simple, yet dazzling details everyone will notice!
Side Dishes
Serve a slice alongside a scoop of vanilla bean ice cream or a cloud of fresh whipped cream for a truly decadent dessert plate. Want something lighter? Pair it with a tangy berry compote or a tall glass of sparkling lemonade; both are delicious foils for the rich, creamy cake and frosting.
Creative Ways to Present
Try cutting the Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting into cubes for a dreamy trifle layered with whipped cream and extra strawberries. Or, slice it thin and serve on a chic cake stand for a tea party vibe. You can even pack slices into picnic baskets—no one ever turns down a sweet surprise like this!
Make Ahead and Storage
Storing Leftovers
Cover any leftover cake snugly with plastic wrap or place in an airtight container. You can store Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting in the refrigerator for up to 4 days. The cake actually slices even better after chilling, and the flavors deepen, making leftovers just as irresistible!
Freezing
Want to save some for later? Absolutely! Wrap unfrosted or frosted slices tightly in plastic wrap and then in foil before freezing. The Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting keeps beautifully for up to 2 months—just thaw overnight in the fridge when you’re ready to indulge again.
Reheating
For a bakery-fresh bite, microwave slices for just 10–15 seconds to take off the chill and gently soften the frosting. Alternatively, let the cake come to room temperature before serving. Avoid long reheating, as it can melt the frosting and dry out the crumb.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and pat them completely dry before adding to the batter or frosting. Too much moisture can make the cake soggy instead of its dreamy, tender self.
Can I make the cake without a bundt pan?
Absolutely! Bake the batter in two standard loaf pans or a tube pan, keeping a close eye on baking time—it may bake faster or slower depending on your pan of choice. Just make sure to grease well so your Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting comes out easily.
How do I get the perfect swirl with the strawberry frosting?
For picture-worthy swirls, use an offset spatula or the back of a spoon to create dramatic swoops, or pipe the frosting using a large star tip for bakery-style ridges. The addition of pureed strawberries will naturally give a pretty pink hue and bits of berry in every swirl!
Can I prepare the cake a day before serving?
Definitely! This cake actually settles beautifully overnight, making it even easier to slice and enhancing the flavors. Just store covered in the fridge and let it come to room temperature before serving for best taste and texture.
Why do I need to dry the strawberries before adding them?
Strawberries hold a lot of moisture, and excess liquid can cause the cake texture to become dense or gummy. Patting them dry ensures every bite of your Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting stays perfectly light and tender.
Final Thoughts
Once you taste the bright berry-studded crumb and dreamy pink frost of this Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting, you’ll see why it’s an instant classic. It’s a labor of love, but every step fills your kitchen—and your life—with joy. Treat yourself and those you love to this sweet celebration—you’ll want to make it again and again!
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Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of strawberry cheesecake and pound cake with this scrumptious recipe. A moist and tender pound cake studded with fresh strawberries, topped with a luscious strawberry cream cheese frosting.
Ingredients
For the pound cake:
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped fresh strawberries
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup pureed fresh strawberries
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
- Mix the batter: Cream butter, cream cheese, and sugar until fluffy. Add eggs, one at a time. Mix in vanilla. Combine dry ingredients, then fold in strawberries. Pour into pan and bake for 75-85 minutes.
- Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in pureed strawberries and vanilla until creamy. Spread over cooled cake.
Notes
- Pat strawberries dry before folding into batter to prevent excess moisture.
- The cake can be made a day ahead and refrigerated for better slicing. Let it come to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
