Moist, tender strawberry cheesecake loaf cake stuffed with creamy cheesecake-like filling, thick, fresh strawberry compote, and topped with pecan streusel – AKA it’s OUT OF THIS WORLD!
The texture and flavor combination is even more fabulous than it looks and is sure to impress anyone. 🙂
I LOVE strawberries and cream cheese together so i thought of making a loaf cake with it.
I find that loaf cakes are more manageable and convenient because it’s smaller and quicker than a traditional layer or sheet cake. There’s no complicated decorating required.
Each slice comes with layers of pure decadent deliciousness from the buttery, moist cake, velvety creamy cheesecake filling, juicy fresh strawberry compote, and finally, the pecan streusel. You won’t be able to get enough!
It’s fun to serve for a small special occasion like Mother’s Day, Father’s Day, Valentine’s Day, or whenever you want a treat alongside coffee or tea.
The Components
This strawberry cheesecake loaf cake is basically made up of four components. But don’t be scared of this as each component is very easy to make, like as simple as just mixing the ingredients together!
Also, out of these four components two can be made ahead if you don’t want to feel overwhelmed.
So, here are the components:
1. STRAWBERRY FILLING. We are gonna be making a quick and simple strawberry compote. The sweet, tart, and fresh strawberry filling is made by cooking strawberries, sugar, and cornstarch. It’s a simple as adding all the ingredients in a small saucepan, simmer until it’s thick so it won’t run away in your cake – all done in about 10mins! This component can be made ahead.
2. PECAN STREUSEL. While testing this recipe, my taste testers raved about this pecan streusel. It adds a sweet, crunchy, nutty textural component. Like the strawberry filling, it’s SO quick and easy to make. And if you have a food processor, this step is done in less than 5 minutes! This component can also be made ahead.
3. LOAF CAKE. We are essentially making a yellow cake by combining flour, baking powder, baking soda, salt with creamed butter, sugar, eggs, sour cream, vanilla extract, then sandwiching our cheesecake plus strawberry filling in between.
4. CHEESECAKE FILLING. The best thing about strawberry cheesecake loaf cake? The generous cheesecake filling of course! It is lusciously creamy and pairs so well with the strawberries. I suggest making the loaf cake batter and cheesecake filling on the day you will be baking it.
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)
The listed ingredients below yield 1 cake loaf that makes around 8-10 servings, depending on how thick are your slices.
IMPORTANT NOTE: The loaf pan size for this recipe is 9×5 inches (1.25 pound capacity) and not 8×4 inches.
If you are using a smaller loaf pan size, remember to fill only up to 3/4 full (you will have extra batter) and check 5-10 minutes earlier than the suggested baking time.
REFRIGERATED:
- butter. You need 128g ( (½ cup + 1 tablespoon) of unsalted butter for the loaf cake, at room temperature, plus another 28g (2 tablespoons) cold butter for the pecan streusel.
- sour cream. Preferably 14% milk fat. Measure 230g (1cup) and ensure it is at room temperature. You can replace with low fat plain yogurt.
- cream cheese. 225g of softened cream cheese, get the ones in block form and not the spreadable ones.
- eggs. 150g eggs (weight is without shell) or about 3 large eggs, at room temperature.
PANTRY:
- sugar. You need a total of 375g of sugar: 225g (1 cup + 2 tablespoons) of white granulated sugar for the cake loaf + 50g (¼ cup) for the strawberry filling + 50g (¼ cup) for the cheesecake filling + another 50g (¼ cup) for the pecan streusel
- vanilla extract. 1½ teaspoon of pure vanilla extract for the loaf cake + another ½ teaspoon for the cream cheese filling.
- all-purpose flour. 234g (1¾ cup + 2 tablespoons) of all-purpose flour for the loaf cake + another 31g (¼ cup) for the pecan streusel.
- baking powder. 1½ teaspoon
- baking soda. ¾ teaspoon
- salt. ¼ teaspoon fine sea salt
- cornstarch. Also called cornflour – you need 13g or about 1¼ teaspoon.
- pecans. 30g (¼ cup) chopped pecans
PRODUCE:
- strawberries. 115g (¾ cup) chopped/cubed fresh strawberries
Recommended Tools
Here are a few handy tools I used to make these ube cookies. As an Amazon Associate, I may earn from qualifying purchases without a cost to you.
- digital food scale (love the color pink :))
- 9×5 (1.25 pound) loaf pan – Loaf pans come in different sizes so ensure you have the correct pan size. If your loaf pan is smaller (e.g. 8×4), always remember to only fill up to 3/4 full so the batter won’t overflow. Also check if your loaf cake is done 5 to 10 minutes earlier than the suggested baking time.
How to Make Strawberry Cheesecake Loaf
Don’t be daunted by the multiple components to make this recipe. Each component is fairly easy to make.
You can choose to make the strawberry compote and pecan streusel ahead. Store them in the fridge and take it out before starting to make the loaf cake.
In the step-by-step photos below, I was using a stand mixer but an electric hand mixer would definitely work as well.
STEP 1. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) 350°F / 180°C.
Measure your ingredients and ensure that your butter, eggs, and sour cream are at room temperature.
Generously grease a 9×5 inch loaf pan or line with parchment paper. When lining it with parchment paper, I like to leave an overhang on both sides so I can easily lift the cake later from the pan.
STEP 2. Make the Strawberry Filling. Using a spatula, mix together the cornstarch, water, strawberries and sugar in a small saucepan. Cook over medium low heat 5-7 minutes, stirring occasionally until thickened and some of the strawberries have broken down (should be quite thick). Set aside to cool.
MAKE AHEAD: Once the strawberry filling has cooled, cover it and store in the fridge until you are ready to use it.
STEP 3. Make the Pecan Streusel. In a medium-sized bowl, mix together the chopped pecans, flour, sugar, and cold butter.
Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs.
MAKE AHEAD. Set aside in the fridge until you are ready to use it.
STEP 4. Make the Loaf Cake Batter. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
STEP 5. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla just until combined.
STEP 6. Gradually add flour mixture to creamed butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out ¼ cup batter and set aside for Cream Cheese Filling.
STEP 7. Make the Cheesecake Filling. In a separate mixing bowl , add ¼ cup reserved batter, softened cream cheese, vanilla extract and sugar. Beat on medium high speed until smooth and creamy, about 1 minute.
For this step, you can use a handheld mixer or a stand mixer with paddle attachment.
STEP 8. ASSEMBLY. Here’s the fun part – layering all the four components together!
Measure out 1 cup or about 270g batter (from Step 6). We will use this batter later on to top cream cheese layer. Spoon the rest of the batter into the loaf pan and spread evenly. An offset spatula would be handy for spreading each layer.
Spoon Strawberry Filling over batter and gently smooth, but do not touch the sides of the pan.
Top the cheesecake layer with the Cheesecake Filling, again, not touching the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
STEP 9. Sprinkle evenly with Pecan Streusel then tap pan on counter a three times to get rid of any air bubbles.
STEP 10. Bake for 60-65 minutes or until toothpick inserted comes out with a few moist crumbs (without inserting in cream cheese).
Let it cool on wire rack for 1-2 hours. Gently lift the loaf cake out of the pan using parchment paper hang. Let cool to room temperature.
How to Serve
Don’t be tempted to slice your cake while it is still warm or it can fall apart. Let it cool completely before slicing.
You can serve this Strawberry cheesecake loaf cake at room temperature, or if from the fridge, I like mine microwaved for 15 seconds or so as the flavors meld together beautifully.
Baker’s Notes
- STORAGE. This loaf cake needs to be refrigerated due to the cream cheese. To store, tightly wrap the loaf in plastic wrap before placing in the fridge to prevent it from drying out. Store in the fridge for up to 7 days but it is at its best the first couple of days.
- You need your cream cheese to be soft enough that it can mix together completely without any lumps. Take the cream cheese out of the fridge at least 2 hours before baking.
- Cream your butter and sugar until fluffy. One of the keys to a soft cake is to cream your sugar and butter until light and fluffy. This step is so important because it is the only time you want to whip air into the cake batter to create bubbles. The bubbles will expand as the cake bakes, resulting in a lighter cake.
- All refrigerated items (eggs, sour cream, butter) should be at room temperature so the batter mixes together properly.
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Strawberry Cheesecake Loaf Cake
Ingredients
Strawberry Filling
- 13g (1¼ tbsp) cornstarch / cornflour
- 15g (1 tbsp) water
- 115g (¾ cup) chopped fresh strawberries
- 50g (¼ cup) white granulated sugar
Pecan Streusel
- 30g (¼ cup) chopped pecans
- 31g (¼ cup) all-purpose flour
- 50g (¼ cup) white granulated sugar
- 28 (2 tbsp) butter cold, straight from fridge
Loaf Cake Batter
- 234g (1¾ cup + 2 tbsp all-purpose flour
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp sea salt
- 128g (½ cup + 1 tbsp) unsalted butter
- 225g (1 cup + 2 tbsp) granulated white sugar
- 150g (3 large eggs) eggs
- 1½ tsps pure vanilla extract
- 230g (1 cup) sour cream preferably 14% milk fat
Cheesecake Filling
- 60g (¼ cup) reserved loaf cake batter
- 225g (8 ounces) cream cheese softened, use cream cheese blocks and the spreadable ones that are in tubs
- 5g (1 tsp) pure vanilla extract
- 50g (¼ cup) sugar
Instructions
- PREP. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) 350°F / 180°C.Measure your ingredients and ensure that your butter, eggs, and sour cream are at room temperature.Generously grease a 9×5 inch loaf pan or line with parchment paper. When lining it with parchment paper, I like to leave an overhang on both sides so I can easily lift the cake later from the pan.
Make the Strawberry Fiilling
- Using a spatula, mix together the cornstarch, water, strawberries and sugar in a small saucepan. Cook over medium low heat 5-7 minutes, stirring occasionally until thickened and some of the strawberries have broken down (should be quite thick). Set aside to cool.13g (1¼ tbsp) cornstarch / cornflour15g (1 tbsp) water50g (¼ cup) white granulated sugar115g (¾ cup) chopped fresh strawberries
Make the Pecan Streusel
- In a medium-sized bowl, mix together the chopped pecans, flour, sugar, and cold butter.Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs.30g (¼ cup) chopped pecans31g (¼ cup) all-purpose flour50g (¼ cup) white granulated sugar28 (2 tbsp) butter
Make the Batter for the Loaf Cake
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.234g (1¾ cup + 2 tbsp all-purpose flour1½ tsp baking powder¾ tsp baking soda¼ tsp sea salt
- Cream. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.128g (½ cup + 1 tbsp) unsalted butter225g (1 cup + 2 tbsp) granulated white sugar
- Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla just until combined.150g (3 large eggs) eggs1½ tsps pure vanilla extract
- Gradually add flour mixture to creamed butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Do not overmix!230g (1 cup) sour cream
- Measure out ¼ cup batter and set aside for Cream Cheese Filling.
Make the Cheesecake Filling
- In a separate mixing bowl , add ¼ cup reserved batter, softened cream cheese, vanilla extract and sugar. Beat on medium high speed until smooth and creamy, about 1 minute.For this step, you can use a handheld mixer or a stand mixer with paddle attachment.225g (8 ounces) cream cheese60g (¼ cup) reserved loaf cake batter5g (1 tsp) pure vanilla extract50g (¼ cup) sugar
Assembly
- Here’s the fun part – layering all the four components together!Measure out 1 cup or about 270g of the loaf cake batter (from Step 6). We will use this batter later on to top cream cheese layer. Spoon the rest of the batter into the loaf pan and spread evenly. An offset spatula would be handy for spreading each layer.Next, spoon Strawberry Filling over batter and gently smooth, but do not touch the sides of the pan.Top the cheesecake layer with the Cheesecake Filling, again, not touching the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
- Sprinkle evenly with Pecan Streusel then tap pan on counter a three times to get rid of any air bubbles.
- Bake for 60-65 minutes or until toothpick inserted comes out with a few moist crumbs (without inserting in the cheesecake filling).Let it cool on wire rack for 1-2 hours. Gently lift the loaf cake out of the pan using parchment paper hang. Let cool to room temperature.