Strawberry Cheesecake Pound Cake is the recipe that Maria makes for birthdays and brunches and lazy Sunday coffee afternoons when she wants something that is simultaneously as special and as completely celebratory as a cheesecake but as gloriously portable and sliceable and generously yielding as a classic pound cake.
She creams the butter, sugar, and cream cheese together until the most genuinely light and fluffy and pale mixture imaginable, adds the vanilla and salt, works in the eggs one at a time with patience, folds in the flour cup by cup until the batter is thick and glossy, and then gently folds the muddled fresh strawberries through in the most careful and loving final strokes to maintain some berry chunks for texture while allowing some of the berry juice to swirl through the batter in the most beautiful natural pink streaks. Baked in a Bundt pan for a full hour at 350°F until a toothpick comes out clean, the result is one of the most deeply moist and richly flavored pound cakes she has ever produced.
Strawberry Cheesecake Pound Cake is the most rich and deeply moist celebration Bundt cake made by creaming butter sugar and cream cheese together for the most luxuriously tender crumb enriched with six eggs and sifted flour and gently folded through with fresh muddled strawberries for pockets of berry sweetness in every extraordinary slice. Come follow us on Pinterest where we share beautiful pound cake recipes and easy celebration baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Strawberry Cheesecake Pound Cake Recipe
This Strawberry Cheesecake Pound Cake recipe is the celebration bake that delivers something genuinely and completely unusual in the world of pound cake because the cream cheese creamed through the butter and sugar from the very beginning produces a crumb that is richer, more deeply tender, and more luxuriously moist than any conventional butter-only pound cake could achieve. The cream cheese adds both fat and a subtle tangy depth that makes every slice taste like the most extraordinary combination of buttery pound cake and the creamy richness of a New York cheesecake simultaneously.
The fresh muddled strawberries folded through at the very end are the ingredient that makes this specific pound cake so completely different and so deeply extraordinary compared to any plain cream cheese pound cake. Muddling the strawberries rather than simply dicing them produces a combination of berry juice and some intact pieces that creates the most vibrant and natural strawberry flavor throughout every single slice without the cake becoming too wet or too dense from excess moisture. Our Fresh Strawberry Cake makes a beautifully layered and equally strawberry-forward companion for a complete and wonderful strawberry celebration cake collection.
Ingredients Needed for This Strawberry Cheesecake Pound Cake Recipe
- 1 cup Unsalted Butter, softened to room temperature
- 2 cups Granulated Sugar
- 8 oz Full-Fat Cream Cheese, softened to room temperature
- 1 tsp Pure Vanilla Extract
- 1 tsp Salt
- 6 large Eggs, room temperature
- 3 cups All-Purpose Flour, sifted
- 2 cups Fresh Strawberries, muddled (some puree some chunks)
- Vanilla Sugar for sprinkling on top (optional)
How to Make This Strawberry Cheesecake Pound Cake Recipe
Preheat the oven to 350°F (175°C). Grease and flour a Bundt or tube pan thoroughly, making sure to reach into all the ridges and curves. This is especially important for a cream cheese pound cake as the batter is denser and more prone to sticking.
In a stand mixer or large bowl, cream together the room-temperature softened butter, granulated sugar, and softened cream cheese on medium-high speed for approximately 3 minutes until the mixture is genuinely light, fluffy, and pale. The cream cheese incorporates most smoothly at room temperature and produces the most uniformly light and airy creamed mixture when beaten together with the butter for the full 3 minutes.
Beat in the vanilla extract and salt until combined. Add the room-temperature eggs one at a time, mixing thoroughly after each addition and ensuring each egg is completely incorporated and the batter is smooth before adding the next, cara mia.
Gradually add the sifted flour to the batter one cup at a time, mixing until just incorporated after each addition. Using sifted flour rather than directly measured flour ensures no lumps in the dense batter and produces the most evenly textured finished crumb.
Gently fold the muddled fresh strawberries into the batter using a rubber spatula. Muddle the strawberries by pressing them gently with a fork or the back of a spoon to release their juice while still maintaining some chunk pieces. The combination of berry juice and berry pieces provides the most vibrant flavor and the most beautiful natural pink swirls through the batter.
Pour the batter into the prepared Bundt or tube pan and spread evenly. If desired, sprinkle a thin layer of vanilla sugar over the surface before baking for the most beautifully caramelized and fragrant exterior. Bake for approximately 1 hour until a toothpick inserted into the deepest part of the cake comes out completely clean. Cool in the pan for 5 to 10 minutes before inverting onto a wire rack to cool completely before slicing.
How to Serve This Strawberry Cheesecake Pound Cake Recipe
Serve at room temperature or very slightly warm for the most completely rich and deeply satisfying pound cake experience. The cream cheese enriched crumb is at its most moist and tender when the cake has been out of the refrigerator for at least 20 minutes before serving.
For a birthday or brunch presentation, dust the cooled inverted Bundt cake with a gentle snow of powdered sugar for the most elegant and completely beautiful presentation. A drizzle of simple strawberry glaze made from powdered sugar and fresh strawberry puree is equally beautiful and deeply delicious. Our Strawberry Shortcake Pound Cake makes a beautifully equally moist and equally strawberry-forward companion for a complete and wonderful strawberry pound cake collection.
How to Store This Strawberry Cheesecake Pound Cake Recipe
Store slices wrapped in plastic at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in plastic and stored in an airtight freezer bag for up to 2 months. To thaw, leave at room temperature for approximately 1 hour or warm briefly in a low oven at 300°F for 10 minutes until just soft and fragrant again.
Tips to Make This Strawberry Cheesecake Pound Cake Recipe
Cream the butter, sugar, and cream cheese together for the full 3 minutes for the most genuinely light and airy pound cake crumb. Pound cakes are characteristically dense but this cream cheese version achieves a surprisingly lighter texture than a traditional butter-only pound cake from the air incorporated during the extended creaming period. Do not rush this step.
Grease the Bundt pan thoroughly including all the ridges and decorative indentations. An inadequately greased Bundt pan produces sticking that tears the beautiful exterior of the cake during unmolding. Use softened butter applied with a pastry brush or solid shortening with a paper towel to reach every surface and then dust with flour.
Helpful Notes for This Strawberry Cheesecake Pound Cake Recipe
All ingredients must be at genuine room temperature for this recipe. Cold cream cheese does not cream smoothly with the butter and produces lumps in the batter. Cold eggs can cause the emulsion to break and produce a curdled batter. Set all ingredients out 1 to 2 hours before beginning for the most smooth and perfectly incorporated batter.
Fresh strawberries are specified and preferred for their bright and genuine berry flavor. If substituting frozen strawberries, thaw completely and drain very thoroughly before muddling to prevent excess moisture from making the batter too wet and producing a dense and gummy finished cake.
Variation of This Strawberry Cheesecake Pound Cake Recipe
Maria made a version using fresh raspberries in place of strawberries for a raspberry cheesecake pound cake with a more intensely tart and vibrantly colored berry flavor that was completely extraordinary. Teresa tried adding a teaspoon of fresh lemon zest to the batter alongside the vanilla for the most fragrant and bright lemon strawberry cheesecake pound cake that was deeply beautiful and completely irresistible.
For a mini loaf version ideal for holiday gifts, divide the batter between four small loaf pans and bake for approximately 45 minutes for the most completely charming and warmly received individual gift-sized strawberry cheesecake pound cakes. Our Strawberry Cream Cake makes a beautifully light and equally strawberry-vibrant companion for a complete and wonderful strawberry celebration dessert collection.
FAQs About This Strawberry Cheesecake Pound Cake Recipe
Why does this pound cake use six eggs?
Six eggs are the specific quantity that produces the most rich and deeply tender pound cake structure in combination with the large quantities of butter, cream cheese, and flour. The eggs provide both the binding structure and the richness needed to support the most dense and moist crumb. Reducing the egg quantity produces a less richly tender and less moist finished cake.
Can I use a loaf pan instead of a Bundt pan?
Yes. A standard 9 by 5-inch loaf pan can be used with the same baking time approximately. A slightly longer baking time may be needed as the loaf format is deeper than a Bundt. Test with a toothpick at the 60-minute mark and continue in 5-minute increments until the very center comes out clean.
How do I prevent the strawberries from sinking to the bottom?
Gently folding the muddled strawberries through the thick batter at the very end with light and careful strokes distributes them most evenly. Overmixing after adding the berries can both break them down too completely and develop excess gluten that changes the texture. The thick dense batter naturally holds the berry pieces in suspension more effectively than a thin batter would.
Conclusion
This Strawberry Cheesecake Pound Cake is the most completely rich and deeply celebratory Bundt cake that makes every birthday and every brunch and every coffee afternoon feel genuinely and completely special through the most extraordinary combination of buttery pound cake richness, cream cheese luxury, and natural fresh strawberry sweetness in every single deeply moist and completely irresistible slice. We hope it brings the same deeply warm celebration and the same completely satisfied gathering to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
Strawberry Cheesecake Pound Cake The Most Moist and Rich Bundt Celebration Cake You Will Bake
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
The most rich and moist Strawberry Cheesecake Pound Cake made by creaming room temperature unsalted butter granulated sugar and softened cream cheese 3 minutes until pale and fluffy then beating in vanilla salt and 6 room temperature eggs one at a time gradually adding sifted all-purpose flour and gently folding through muddled fresh strawberries baked in a greased Bundt pan at 350°F for 1 hour until a toothpick comes out clean. A completely extraordinary celebration pound cake recipe.
Ingredients
1 cup Unsalted Butter softened to room temperature
2 cups Granulated Sugar
8 oz Full-Fat Cream Cheese softened to room temperature
1 tsp Pure Vanilla Extract
1 tsp Salt
6 large Eggs room temperature
3 cups All-Purpose Flour sifted
2 cups Fresh Strawberries muddled some puree some chunks
Vanilla Sugar for sprinkling optional
Instructions
1. Preheat oven to 350°F 175°C. Grease and flour Bundt or tube pan thoroughly including all ridges.
2. Cream softened butter, granulated sugar, and softened cream cheese on medium-high 3 minutes until pale light and fluffy.
3. Beat in vanilla and salt.
4. Add room temperature eggs one at a time mixing thoroughly after each.
5. Gradually add sifted flour 1 cup at a time mixing until just incorporated after each.
6. Gently fold muddled fresh strawberries through batter with rubber spatula. Light careful strokes.
7. Pour into prepared Bundt pan. Spread evenly.
8. Optionally sprinkle vanilla sugar over surface.
9. Bake 1 hour until toothpick inserted into deepest part comes out clean.
10. Cool in pan 5 to 10 minutes.
11. Invert onto wire rack. Cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Cake, Pound Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: strawberry cheesecake pound cake, moist strawberry cheesecake pound cake recipe, cream cheese pound cake with fresh strawberries, easy strawberry pound cake Bundt
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