Strawberry Cheesecake Pound Cake

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Description:
Strawberry Cheesecake Pound Cake is a delightful dessert that combines the rich, creamy flavors of cheesecake with the buttery texture of pound cake, all topped with fresh strawberries. This moist and decadent cake is perfect for special occasions or a sweet treat with your afternoon tea. The beautiful layers and strawberry topping make it not only delicious but also visually stunning!

Ingredients:

For the Pound Cake:

  • Unsalted butter (softened): 1 cup (226 g)
  • Granulated sugar: 1 ½ cups (300 g)
  • Cream cheese (softened): 8 oz (225 g)
  • Eggs: 4 large
  • All-purpose flour: 2 cups (240 g)
  • Baking powder: 1 tsp
  • Vanilla extract: 1 tsp
  • Salt: ½ tsp

For the Strawberry Topping:

  • Fresh strawberries (sliced): 2 cups (300 g)
  • Granulated sugar: 2 tbsp (adjust to taste)
  • Lemon juice: 1 tbsp

Optional Ingredients (for extra flavor):

  • Powdered sugar (for dusting)
  • Whipped cream (for serving)
  • Fresh mint leaves (for garnish)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
  2. Make the cake batter:
    In a large mixing bowl, cream together the softened butter, sugar, and cream cheese until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. Combine dry ingredients:
    In another bowl, whisk together the flour, baking powder, and salt.
  4. Combine wet and dry ingredients:
    Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  5. Bake the pound cake:
    Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
  6. Cool the cake:
    Once baked, remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
  7. Prepare the strawberry topping:
    While the cake is cooling, combine the sliced strawberries, sugar, and lemon juice in a bowl. Gently toss to coat and let the mixture sit for about 10-15 minutes to macerate.
  8. Assemble and serve:
    Once the cake is completely cooled, slice it and serve each slice topped with the macerated strawberries. For an extra touch, dust with powdered sugar and serve with whipped cream and mint leaves, if desired.

Tips for Success:

  • Room temperature ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for the best texture.
  • Don’t overmix the batter: Mix until just combined to avoid a dense cake.
  • Check for doneness: Baking times may vary based on your oven; check for doneness with a toothpick inserted in the center.

Recommendations:

  • Serve chilled: This cake is delicious when served chilled, making it great for hot summer days.
  • Make it ahead: Prepare the cake a day in advance; it will taste even better as the flavors meld.
  • Pair with beverages: This pound cake pairs well with iced tea, lemonade, or a glass of bubbly.

Nutrition (per serving, approx. based on 12 servings):

  • Calories: 300
  • Protein: 4 g
  • Fat: 14 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Sugar: 20 g
  • Sodium: 250 mg

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