Description
A delightful and moist pound cake infused with fresh strawberries and cream cheese, perfect for springtime gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Add the sugar and beat until light and fluffy.
- Mix in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Notes
- For added flavor, consider adding a teaspoon of lemon zest to the batter.
- This cake can be served plain or with a dusting of powdered sugar on top.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Strawberry cream cheese cake, pound cake recipe, bakery-style desserts, fresh strawberry desserts, easy brunch recipes, moist cake recipes, cream cheese desserts