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Strawberry Cheesecake Pound Cake with Strawberry Cream Cheese Frosting

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This Strawberry Cheesecake Pound Cake is ultra-moist with a creamy, dense texture and sweet strawberry flavor throughout. Topped with a luscious strawberry cream cheese frosting, it’s the perfect dessert for spring, summer, or any time you’re craving something sweet, fruity, and decadent.

Ingredients

Scale

For the Pound Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 8 oz cream cheese, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup finely chopped fresh strawberries or strawberry puree

  • Optional: pink food coloring for extra color

For the Strawberry Cream Cheese Frosting:

  • 4 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 2 1/2 cups powdered sugar

  • 1/4 cup strawberry puree (or 2–3 tbsp freeze-dried strawberry powder for more intense flavor)

  • 1/2 tsp vanilla extract

  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.

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

  3. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.

  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

  5. Combine: Gradually add dry ingredients to the wet mixture. Gently fold in strawberries or strawberry puree. Add a few drops of pink food coloring if desired.

  6. Bake: Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then remove and cool completely on a wire rack.

  7. Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in strawberry puree (or freeze-dried powder), vanilla, and a pinch of salt. Beat until light and fluffy.

  8. Frost the cake: Once the cake is completely cool, spread frosting over the top. Garnish with fresh strawberries if desired.

 

Notes

  • For a stronger strawberry flavor, use freeze-dried strawberry powder in the frosting.

  • Store cake in the refrigerator; bring to room temperature before serving.

  • This cake also works beautifully in a bundt pan for a more elegant look.

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