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Strawberry Cream Cheese Pound Cake

4

0 min

Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake Photo 1

Time

0 min

Serving

12 persons

Calories

454

Rating

4.00★ (33)

Cuisine

Author: Victoria Buriak
This strawberry and cream cheese pound cake is perfectly textured. As a bonus, it uses less sugar than other recipes, due to the addition of fresh strawberries.

Ingredients

  • white sugar: 2 cups
  • unsalted butter: 1 cup (softened)
  • unsalted butter: 2 tsp (softened)
  • ounces nonfat cream cheese: 8 piece (softened)
  • vanilla: 2 tsp
  • salt: 1 tsp
  • eggs, at room temperature: 6 piece
  • all-purpose flour, sifted: 3 cups
  • strawberries, muddled: 2 cups
  • vanilla sugar: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
    Strawberry Cream Cheese Pound Cake Photo 2
  2. Beat sugar, 1 cup plus 2 teaspoon butter, and cream cheese in a mixing bowl until light and fluffy, about 3 minutes. Mix in vanilla and salt until well combined. Add eggs, one at a time, beating thoroughly after each addition.
    Strawberry Cream Cheese Pound Cake Photo 3
  3. Gradually add flour, one cup at a time, beating until just incorporated. Fold in muddled strawberries. Pour batter into the prepared pan, then lightly sprinkle vanilla sugar over top.
    Strawberry Cream Cheese Pound Cake Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
    Strawberry Cream Cheese Pound Cake Photo 5
  5. Remove from the oven and set on a wire rack to cool for 5 to 10 minutes. Invert carefully onto a serving plate or cooling rack and let cool completely.
    Strawberry Cream Cheese Pound Cake Photo 6

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