Strawberry Italian Cream Pound Cake
Indulge in this luscious Strawberry Italian Cream Pound Cake, bursting with strawberries and cream cheese richness. Perfect for any occasion!
Equipment
- Bundt Pan
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk
- 1 cup strawberries diced
Strawberry Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, beat butter and cream cheese until creamy and smooth.
- Gradually add sugar, mixing until fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, sift flour, baking powder, and salt.
- Slowly incorporate dry ingredients into wet mixture, alternating with milk. Mix until just combined.
- Gently fold in diced strawberries.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar until fluffy. Frost cooled cake.
Notes
For extra strawberry flavor, mix a spoonful of strawberry jam into the frosting. Garnish with fresh strawberry slices for a stunning presentation.