Description
This Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting is a luscious dessert combining the richness of cream cheese with fresh strawberries. The moist bundt cake is filled with diced strawberries, topped with a smooth, fluffy strawberry-infused cream cheese frosting, perfect for summer gatherings or special occasions.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup diced fresh strawberries
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup pureed fresh strawberries
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Grease a 10-cup bundt pan thoroughly with butter and dust it with flour to prevent sticking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs: Incorporate the eggs one at a time, ensuring each egg is well mixed into the batter before adding the next to maintain a smooth texture.
- Mix in Sour Cream and Vanilla: Blend in the sour cream and vanilla extract until fully combined, creating a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute leavening agents evenly.
- Add Dry Ingredients to Wet: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly without breaking them up too much.
- Fill Pan and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
- Make the Frosting: Beat together the softened cream cheese and butter until smooth. Mix in the strawberry puree, vanilla extract, and a pinch of salt. Gradually add the powdered sugar, beating until the frosting is thick and fluffy.
- Frost the Cake: Once the cake has cooled completely, spread or pipe the strawberry cream cheese frosting evenly over the top. Garnish with extra fresh strawberries if desired for a decorative finish.
Notes
- Ensure all ingredients are at room temperature to achieve the best texture and mixing results.
- If the strawberries are very juicy, pat them dry before folding into the batter to prevent excess moisture in the cake.
- This cake can be stored in the refrigerator for up to 5 days, covered to maintain freshness.
