Strawberry Cream Cheese Pound Cake
A moist and rich pound cake made with fresh strawberries and cream cheese, perfect for family gatherings or as a delightful afternoon treat.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 8 oz cream cheese, softened Let it sit out to soften.
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup strawberries, pureed or chopped Fresh strawberries preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Gradually add in the sugar, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry mixture to the wet mixture, alternating with the strawberry puree or chopped strawberries, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 60-75 minutes or until a toothpick comes out clean when poked in the center.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
Serve fresh, perhaps drizzled with extra strawberry puree or whipped cream. Wrap tightly or store in an airtight container to keep fresh for up to three days at room temperature, or freeze for up to three months.