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Strawberry Cream Cheese Pound Cake

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A moist and tender pound cake infused with fresh strawberries and cream cheese, perfect for summer gatherings and celebrations.

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

  1. Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
  2. Cream together the cream cheese and butter in a large bowl until smooth.
  3. Gradually add the sugar, beating until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  5. Whisk together the flour, baking powder, and salt in another bowl.
  6. Gradually add to the creamed mixture.
  7. Fold in the strawberries.
  8. Pour the batter into the prepared bundt pan.
  9. Bake for 60-70 minutes, or until a toothpick comes out clean.
  10. Allow to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Equipment

Notes

Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Using fresh strawberries is recommended for the best flavor.

Nutrition

Find it online: https://www.glutenfreez.com/strawberry-cream-cheese-pound-cake/