Strawberry Cheesecake Pound Cake
Strawberry Cheesecake Pound Cake combines the rich and creamy flavors of cheesecake with the sweet, fruity notes of strawberries. This delightful dessert is perfect for celebrations, gatherings, or just a sweet treat at home. With its moist texture and beautiful layers of flavor, this cake will surely impress your family and friends!
Why Make This Recipe
This Strawberry Cheesecake Pound Cake is not only easy to make, but it also delivers a burst of strawberry goodness in every bite. It’s a unique twist on traditional pound cake, marrying the sweetness of strawberry cake mix with the decadent creaminess of cheesecake. Whether you’re baking for a special occasion or just because, this cake is sure to bring a smile to everyone who tries it.
How to Make Strawberry Cheesecake Pound Cake
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup strawberry preserves or strawberry jam
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon strawberry preserves (optional for added flavor)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×5-inch loaf pan.
- In a large mixing bowl, beat together the softened cream cheese, butter, and oil until smooth and creamy.
- Add in the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and sour cream.
- Add the strawberry cake mix and stir until the batter is smooth and well-combined.
- Fold in the strawberry preserves for an extra burst of strawberry flavor.
- Pour the batter into the prepared pan and smooth it out evenly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. You can add a tablespoon of strawberry preserves to the glaze for extra flavor if desired.
- Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before serving.
- Slice and enjoy this rich, creamy strawberry cheesecake pound cake! For a festive touch, you can garnish the top of the cake with fresh strawberry slices or extra crushed graham crackers.
How to Serve Strawberry Cheesecake Pound Cake
Serve Strawberry Cheesecake Pound Cake as a delicious dessert after dinner or as a sweet snack with your coffee or tea. It is delightful on its own but can also be topped with whipped cream or fresh strawberries for added flavor.
How to Store Strawberry Cheesecake Pound Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for a week. To freeze, wrap the cake tightly in plastic wrap and foil, then place it in the freezer for up to three months.
Tips to Make Strawberry Cheesecake Pound Cake
- Make sure the cream cheese and butter are softened before mixing for a smoother texture.
- You can use homemade strawberry preserves for a fresher taste.
- Don’t overmix the batter; stirring until just combined will help keep the cake light and fluffy.
Variation
For a chocolate twist, try adding mini chocolate chips to the batter. You can also substitute the strawberry cake mix with any other flavor mix like vanilla or chocolate for different variations.
FAQs
Can I use fresh strawberries in the cake?
Yes! You can fold in some fresh strawberries for added texture and flavor.
What can I use instead of sour cream?
You can replace sour cream with plain Greek yogurt for a similar creamy texture.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. Just store it properly, and it will remain delicious and moist.
Strawberry Cheesecake Pound Cake
Ingredients
For the cake
- 1 box strawberry cake mix (15.25 oz)
- 1 package cream cheese, softened (8 oz) Ensure it's at room temperature.
- 1/2 cup unsalted butter, softened Ensure it's at room temperature.
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup strawberry preserves or strawberry jam Optional for added flavor.
For the glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon strawberry preserves Optional for extra flavor in the glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9x5-inch loaf pan.
- In a large mixing bowl, beat together the softened cream cheese, butter, and oil until smooth and creamy.
- Add in the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and sour cream.
- Add the strawberry cake mix and stir until the batter is smooth and well-combined.
- Fold in the strawberry preserves for an extra burst of strawberry flavor.
- Pour the batter into the prepared pan and smooth it out evenly.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Glazing
- While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. You can add a tablespoon of strawberry preserves to the glaze for extra flavor if desired.
- Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before serving.
Serving
- Slice and enjoy this rich, creamy strawberry cheesecake pound cake! For a festive touch, you can garnish the top of the cake with fresh strawberry slices or extra crushed graham crackers.
