Strawberry Cheesecake Pound Cake
A delightful dessert combining creamy cheesecake flavors and sweet strawberries, perfect for any celebration or sweet treat.
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.
Notes
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. Make sure the cream cheese and butter are softened before mixing for a smoother texture.