Description
A moist and buttery pound cake featuring tangy cream cheese and sweet strawberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
- 1 cup powdered sugar (for the glaze)
- 1 to 2 tablespoons milk (adjust for glaze consistency)
- ½ teaspoon vanilla extract (for the glaze)
- 2 tablespoons strawberry puree (optional)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line with baking spray.
- In a large mixing bowl, cream together the butter and cream cheese until fluffy, about 3-5 minutes.
- Add the sugar and beat until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the prepared strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree until smooth.
- Drizzle the glaze over the cooled cake and let it set before serving.
Notes
Ensure all ingredients are at room temperature for optimal mixing. Wrap well for storage to prolong freshness.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg