Gluten-Free Strawberry Cream Cheese Pound Cake For Spring
A delightful and moist gluten-free pound cake infused with fresh strawberries and cream cheese, perfect for springtime gatherings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the gluten-free flour, baking powder, and salt.
- In a separate bowl, beat the butter and cream cheese until smooth.
- Add the sugar and mix until well combined.
- Incorporate the eggs one at a time, followed by the vanilla extract.
- 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 loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Notes
- For best results, use fresh strawberries.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be served plain or with whipped cream on top.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg