Strawberry Cheesecake Pound Cake
Ingredients:
For the Pound Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 cup fresh strawberries, diced
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Strawberry Glaze optional:
1/2 cup powdered sugar
2 tbsp strawberry puree blend fresh strawberries
1 tsp lemon juice
Instructions:
Make the Pound Cake Batter:
Preheat your oven to 350F 175C and grease a bundt or loaf pan with butter and flour.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the milk. Start and finish with the flour mixture. Gently fold in the diced strawberries.
Prepare the Cheesecake Filling:
In another bowl, mix the softened cream cheese, sugar, egg, and vanilla until smooth.
Assemble the Cake:
Pour half of the pound cake batter into the prepared pan. Evenly spread the cheesecake filling over the batter. Then, pour the remaining pound cake batter on top, smoothing the surface.
Bake:
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Optional Strawberry Glaze:
In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle over the cooled cake before serving.
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Servings: 10
Calories: 450 kcal per serving