Description
A delightful Strawberry Cream Cheese Pound Cake that bridges rich indulgence with fruity sweetness, perfect for any occasion.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
- Cream together the cream cheese and butter in a large bowl until smooth.
- Gradually add the sugar, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add to the creamed mixture.
- Fold in the strawberries.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
For a lower-sugar version, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg