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Strawberry Cheesecake Pound Cake

This strawberry cheesecake pound cake combines a dense, moist crumb with vibrant strawberry flavor and a hint of vanilla. The cake is baked until golden with caramelized strawberry topping, resulting in a rich, tender texture with bursts of fruity sweetness in every slice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 cup full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh strawberries hulled and chopped
  • 1/4 cup brown sugar for caramelizing strawberries

Equipment

  • Mixing bowls
  • Electric mixer
  • Loaf pan
  • Rubber spatula
  • Baking sheet
  • Knife
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
  2. In a large bowl, cream together softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. You’ll notice the mixture becoming pale and slightly increased in volume.
  3. Add eggs one at a time, beating well after each addition. The batter will become smooth and slightly glossy.
  4. Mix in sour cream and vanilla extract until just combined. The batter will look creamy and thick.
  5. In a separate bowl, whisk together sifted flour. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined; the batter should be thick but fluffy.
  6. Gently fold in most of the chopped strawberries, saving a small handful for topping. The batter will be studded with vibrant red pieces.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Garnish with remaining strawberries for visual appeal.
  8. Sprinkle the brown sugar over the strawberries and batter, then place the loaf pan on a baking sheet to catch any drips. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown with caramelized strawberry juices.
  9. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a cooling rack and allow it to cool completely before slicing. The strawberries on top will look glossy and fragrant, with edges slightly caramelized.
  10. Slice the pound cake to reveal a dense crumb dotted with juicy strawberries and a slightly caramelized crust. Serve slices plain or with a dollop of whipped cream, enjoying the rich, fruity aroma and tender texture.

Notes

For a more intense strawberry flavor, fold in a few drops of strawberry extract or top with fresh berries before serving. Store leftovers wrapped at room temperature for up to two days or refrigerate for longer freshness.