Strawberry Cheesecake Pound Cake: A Surprising Snack for the Craving Middle of the Night

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.

Strawberry Cream Cheese Pound Cake

This pound cake is made by creaming together butter, cream cheese, and sugar, then folding in eggs and flour to create a dense, moist batter. Ripe strawberries are folded into the batter, giving the final baked cake a tender crumb with bursts of bright fruit. The cake has a golden exterior and a rich, slightly tangy interior dotted with fresh strawberry pieces.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 1 cup unsalted butter softened
• 4 oz cream cheese softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour sifted
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries hulled and sliced

Equipment

• Mixing Bowls
• Hand or stand mixer
• Loaf pan
• Spatula
• Kitchen knife
• Cutting board
• Cooling rack

Method

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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?