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
Scale
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
