Step-by-step instructions
Prepare the Cheesecake Filling: Start by mixing the softened cream cheese and granulated sugar until smooth. Add in the vanilla extract and beat well. Next, incorporate the egg, followed by the flour, mixing until you have a creamy consistency. Set this aside.
Prepare the Cake Batter: Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt pan. In one bowl, whisk together the flour, baking powder, and salt. In a separate, larger bowl, beat the softened butter and sugar together until it’s light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Gradually add the flour mixture to the creamed butter mixture, alternating with the sour cream and milk, ensuring to start and end with the dry ingredients. Mix until just combined and fold in the diced strawberries if you choose to use them.
Assemble the Cake: Pour half of the pound cake batter into the prepared bundt pan, smoothing it out evenly. Carefully spoon the cheesecake filling over this layer and spread gently to cover it. Add the remaining pound cake batter on top and smooth it out. For a lovely touch, use a toothpick or a knife to create a slight swirl in the batter.
Bake the Cake: Place the bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Prepare the Strawberry Topping: In a small saucepan, mix together the sliced strawberries, strawberry jam, and lemon juice. Cook over medium heat for 5-7 minutes, stirring gently until the strawberries break down and the mixture thickens slightly. Remove from heat and allow to cool.
Prepare the Glaze: In a small bowl, whisk the powdered sugar, milk, and vanilla extract until it reaches a smooth, pourable consistency. Drizzle this glaze over the cooled cake, letting it drip down the sides for a beautiful finish.
Serve: Once the glaze has set, spoon the cooled strawberry topping over the cake, and it’s ready to be served. Enjoy every bite!
Best ways to enjoy it
The beauty of this strawberry cheesecake pound cake lies not only in its flavor but also in its versatility when it comes to serving. Enjoy it plain for a cozy afternoon treat, or elevate it with a scoop of ice cream for an indulgent dessert. Pair it with a hot cup of coffee or a chilled glass of sweet white wine to complement its richness.
For a festive occasion, consider garnishing with fresh mint leaves or additional strawberry slices for a pop of color. This cake is perfect for birthdays, holidays, or simply as a delightful finish to a family meal.
Storage and reheating tips
To keep your strawberry cheesecake pound cake fresh, store it covered at room temperature for up to two days. For longer storage, place it in an airtight container in the fridge for up to a week. If you want to preserve it for an extended period, consider wrapping it tightly in plastic wrap and freezing it. It can last in the freezer for up to three months.
When you’re ready to enjoy it again, simply thaw it in the fridge overnight and warm it slightly in the microwave or at room temperature before serving.
Helpful cooking tips
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for easier mixing and a smoother batter.
- Mixing Technique: Don’t overmix your batter after adding the flour. This will keep the cake tender and prevent it from becoming tough.
- Fresh Strawberries: When using fresh strawberries, try to choose ripe ones for the best flavor and texture.
Creative twists
Feel free to experiment with this recipe by incorporating different flavors. Try using lemon or orange zest in the cream cheese filling for a citrusy zing or swap the strawberries for blueberries or raspberries based on your preference.
You can also try adding a layer of chocolate ganache for a decadent touch or consider using gluten-free flour for a gluten-free version while ensuring other ingredients are also gluten-free.
FAQs
How long does it take to make this cake?
Prep time is about 30 minutes, with a baking time of 55-65 minutes. Expect the total time from start to finish, including cooling, to be around 2 hours.
Can I make this cake ahead of time?
Absolutely! This cake keeps well, making it ideal to prepare a day ahead of your event.
What if I want to use frozen strawberries?
You can substitute frozen strawberries in place of fresh ones. Just make sure to drain any excess moisture to avoid sogginess in the batter.
Now go ahead and give this delightful dish a try; I promise it will be a memorable treat!
