Strawberry Cheesecake Pound Cake

Prepare the Strawberry Topping:

In a small bowl, combine the sliced strawberries and sugar. Stir gently to coat and set aside for about 10 minutes to allow the strawberries to release their juices.

Make the Cake Batter:

Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla and almond extracts.

In a separate bowl, whisk together the flour and baking powder. Gradually add this mixture to the wet ingredients, alternating with the milk, until fully combined.

Make the Cheesecake Layer:

In a small bowl, beat the cream cheese and sugar together until smooth. Add the egg and vanilla extract and mix until fully incorporated.

Assemble the Cake:

Pour half of the cake batter into the prepared loaf pan and spread it out evenly.

Spoon the cheesecake layer over the cake batter and spread it gently with a spatula.

Add the remaining cake batter on top of the cheesecake layer, smoothing it out.

Bake the Cake:

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too quickly, cover the cake with aluminum foil and continue baking.

Add the Strawberry Topping:

Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, top the cake with the macerated strawberries and their juices for an extra burst of flavor.

Serving and Storage Tips: