Strawberry Cream Cheese Pound Cake
A delightful and easy-to-make pound cake featuring the creamy goodness of cream cheese and fresh strawberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup cream cheese, softened Use fresh, softened cream cheese for best results.
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 2 cups sugar Regular granulated sugar.
- 4 large eggs Use room temperature eggs.
- 3 cups all-purpose flour Sifted for better mixing.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
- 1 teaspoon baking powder To help the cake rise.
- 1/2 teaspoon salt Enhances the flavor.
- 1 cup fresh strawberries, pureed Use fresh strawberries for best flavor.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a bundt pan.
- In a mixing bowl, cream together the softened cream cheese, butter, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this to your cream cheese mixture, mixing until just combined.
- Fold in the pureed strawberries and vanilla extract.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes
Serve with fresh whipped cream or vanilla ice cream. Can be drizzled with strawberry sauce for added flavor.