Description
A delightful Strawberry Cheesecake Filling Pound Cake combining moist, buttery pound cake with a luscious swirl of creamy strawberry cheesecake filling. Perfect for dessert or a special snack, this cake offers rich flavors and a beautiful marbled effect.
Ingredients
Scale
Pound Cake Batter
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ¾ cup whole milk
Cheesecake Filling
- 8 oz cream cheese, softened
- â…“ cup granulated sugar
- 1 large egg
- ½ cup strawberry jam or puree
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a standard loaf pan to prevent sticking during baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, usually about 3-5 minutes. Beat in the eggs one at a time to ensure even mixing, then add vanilla extract.
- Combine Batter: Gradually add the dry ingredient mixture to the creamed butter and sugar, alternating with the whole milk. Start and end with the dry ingredients. Mix gently just until combined to avoid overmixing and keep the cake tender.
- Make Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, strawberry jam or puree, and vanilla extract until the mixture is smooth and creamy.
- Assemble Cake: Pour half of the pound cake batter into the greased loaf pan. Carefully spread the cheesecake filling evenly over the batter. Top with the remaining pound cake batter. To create a marbled effect, gently swirl the batter and filling together using a knife.
- Bake: Bake the assembled cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool for 10 minutes in the pan, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for best results, especially butter, eggs, and cream cheese.
- Use fresh strawberry jam or homemade puree for the best flavor in the cheesecake filling.
- To prevent the top from browning too quickly, you can cover it loosely with foil halfway through baking if needed.
- Use a toothpick or cake tester to check doneness; it should come out clean or with a few moist crumbs.
