Late Night Cravings Just Got Better
Woke up at 2 a.m., stomach growling louder than I expected. Instead of grabbing cold cereal, I remembered I had a bit of cream cheese and ripe strawberries left. So I threw together this pound cake, thinking, “Why not?” Turns out, baking at odd hours isn’t just about binge-watching—it’s about tasting something familiar yet totally different. The rich, tangy cream cheese kind of pushes through the sweetness; the strawberries leave this bright, honeyed aroma that fills the house. Honestly, it’s like baking a little piece of nostalgia, but with a touch of freshness I didn’t see coming. Stuffed a slice in my face before I even turned the oven off. It’s a reminder—the best treats aren’t planned, they just happen when you’re half-asleep and craving real food that hits all the right notes.
Essential Ingredients for Strawberry Cheesecake Pound Cake
A good pound cake relies on balance — fat for richness, sugar for sweetness, eggs for structure, flour for stability, and a few thoughtful additions for flavour. In this recipe, each ingredient is chosen with a purpose:
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Unsalted Butter (1 cup): Forms the base of the cake, giving it richness, tenderness, and a classic buttery flavour. Using unsalted butter allows better control over the overall saltiness.
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Cream Cheese (4 oz): The secret ingredient here — it adds a subtle tang and creamy texture, making the pound cake denser and more moist than a regular version.
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Granulated Sugar (1 ½ cups): Sweetens the cake while also helping the butter and cream cheese whip into a light, airy base.
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Eggs (4 large): Bind the batter together, add structure, and help the cake rise slightly while keeping it moist.
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All-Purpose Flour (2 cups, sifted): Provides structure and body to the cake. Sifting ensures the flour is light and free of lumps, which helps in achieving a smooth batter.
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Whole Milk (½ cup): Keeps the crumb soft while balancing the thickness of the batter, making the cake less dense.
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Vanilla Extract (1 teaspoon): Enhances the flavours of butter, cream cheese, and strawberries, giving the cake a rounded aroma.
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Fresh Strawberries (1 cup, sliced): The highlight of the recipe. They add bursts of freshness, light tartness, and natural sweetness throughout the cake.
Step-by-Step Baking: How to Make Strawberry Cheesecake Pound Cake
Baking this cake is not complicated, but each step ensures the right balance of texture and flavour. Here’s a clear guide to get it right:
Step 1: Prep the Pan and Oven
Preheat your oven to 175°C (350°F). Grease a loaf pan well with butter or non-stick spray to prevent sticking. Measure out the butter and cream cheese ahead of time, ensuring they are softened at room temperature — this helps them cream smoothly.
Step 2: Cream the Base
In a large mixing bowl, beat together the softened butter, cream cheese, and sugar using a hand or stand mixer on medium speed. Continue for 3–4 minutes until the mixture is pale, fluffy, and increased in volume. This creaming step is important because it traps air, giving the cake a lighter crumb despite its dense nature.
Step 3: Add the Eggs
Add the eggs one at a time, beating after each addition until fully incorporated. The batter should look smooth and slightly thicker now. Eggs provide structure and moisture, so this step ensures the cake holds together without becoming dry.
Step 4: Alternate Dry and Wet Ingredients
Sift the flour and add it in three parts, alternating with the milk in two parts. Always begin and end with flour. Mix gently on low speed or fold with a spatula to avoid over-mixing, which can make the cake tough. The batter should be thick and even, with no visible streaks of flour.
Step 5: Add Flavour and Fruit
Fold in the vanilla extract, followed by the sliced strawberries. Use a light hand when mixing to avoid breaking the fruit too much, which could release excess moisture into the batter. The mixture should now look creamy, dotted with bright red strawberry pieces.
Step 6: Bake the Cake
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula. Place it in the preheated oven and bake for 55–65 minutes. Check doneness by inserting a toothpick in the centre — it should come out clean. The top will turn a golden brown, while the inside remains moist and speckled with strawberries.
Step 7: Cool and Slice
Remove the cake from the oven and let it rest in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Cooling helps the crumb set properly, giving neat slices with a soft, buttery texture and visible strawberry pieces throughout.
Strawberry Cream Cheese Pound Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray. Measure and set aside the softened butter and cream cheese.
- In a large mixing bowl, use a hand or stand mixer to cream together the butter, cream cheese, and sugar on medium speed until the mixture becomes light, fluffy, and pale in color, approximately 3–4 minutes. Watch for the mixture to increase in volume and appear smooth.
- Add eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and slightly increased in volume; smell the mixture for a rich, buttery aroma.
- Gradually add the sifted flour in three parts, alternating with the milk in two parts, beginning and ending with flour. Mix on low speed or fold by hand until just combined. The batter should be thick and smooth, with no flour streaks visible.
- Gently fold in the vanilla extract and sliced strawberries using a spatula, taking care not to break the fruit too much. The batter will be thick and speckled with strawberries.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Place the pan in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. During baking, the house will fill with a sweet, fruity aroma.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely before slicing to reveal a moist, dense crumb dotted with strawberries and a lightly golden crust.
Sometimes the late-night cooking turns into the best discovery. This pound cake isn’t fancy or complicated. Just good ingredients, some unexpected timing, and a moment I almost skipped. Think I’ll keep a loaf handy for those midnight moments—because really, what’s better than a slice that’s part cake, part cheesecake, part nostalgia?
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.