Description
A perfect blend of rich, creamy cheesecake and fresh strawberries in a moist, buttery pound cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon cornstarch (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Mix until just combined.
- Gently fold in the diced strawberries. Toss in cornstarch if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Dust with powdered sugar if desired before serving.
Notes
Store leftover cake in an airtight container for up to three days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg