1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 cup fresh strawberries, diced
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Strawberry Glaze (optional):
1/2 cup powdered sugar
2 tbsp strawberry puree (blend a few strawberries)
1 tsp lemon juice
Directions:
Prepare the Pound Cake: Preheat the oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Fold in the diced strawberries.
Prepare the Cheesecake Filling: In another bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth.
Pour half of the pound cake batter into the prepared pan. Spread the cheesecake filling over the batter, then top with the remaining pound cake batter.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Prepare the Strawberry Glaze (Optional): In a small bowl, whisk together powdered sugar, strawberry puree, and lemon juice. Drizzle over the cooled cake before serving.
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Kcal: 450 kcal
Servings: 10 servings Enjoy!
