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Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting

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  • Author: Molly Yeh
  • Prep Time: 25 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Cheesecake Pound Cake is rich, dense, and buttery with sweet bursts of strawberry flavor in every bite. It’s topped with a creamy strawberry cream cheese frosting that makes it perfect for spring and summer gatherings, birthdays, or just a sweet weekend treat.

Ingredients

For the Pound Cake:

  • 1 1/2 cups unsalted butter, softened

  • 8 oz cream cheese, softened

  • 3 cups granulated sugar

  • 6 large eggs

  • 1 tbsp vanilla extract

  • 1/4 tsp almond extract (optional)

  • 3 cups all-purpose flour

  • 1/2 tsp salt

  • 1 cup chopped fresh strawberries

  • 1 tbsp all-purpose flour (to toss with strawberries)

For the Strawberry Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 2 1/2 cups powdered sugar

  • 1/4 cup strawberry puree (from fresh or frozen strawberries)

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.

  2. In a large bowl, cream butter and cream cheese together until smooth. Add sugar and beat until light and fluffy, about 3-4 minutes.

  3. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract.

  4. In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients, mixing just until combined.

  5. Toss the chopped strawberries with 1 tbsp flour to prevent sinking. Gently fold into the batter.

  6. Pour the batter into the prepared pan and smooth the top.

  7. Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Make the Frosting:

  1. In a bowl, beat cream cheese and butter until smooth.

  2. Add powdered sugar gradually, then mix in the strawberry puree, vanilla, and salt. Beat until fluffy and smooth.

  3. Once the cake is completely cooled, spread or pipe the frosting on top. Garnish with extra strawberries if desired.

Notes

  • You can use freeze-dried strawberries (blended into powder) for a more intense strawberry flavor in the frosting.

  • Cake freezes well (without frosting) for up to 3 months.

 

  • Make sure strawberries are well-drained to avoid excess moisture in the cake

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 42g
  • Sodium: 230mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 125mg

Find it online: https://healthyhomeeats.com/strawberry-cheesecake-pound-cake-with-strawberry-cream-cheese-frosting/