Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    12 People
  • VIEWS
    100

Indulge in the exquisite taste of this Strawberry Cream Cheese Pound Cake. A delightful confection that perfectly balances the richness of cream cheese with the fresh, sweet burst of muddled strawberries. This cake achieves a lovely, tender crumb and a subtly sweet flavor profile, making it an ideal treat for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    62 g
  • Cholesterol
    137 mg
  • Fiber
    2 g
  • Protein
    10 g
  • Saturated Fat
    11 g
  • Sodium
    445 mg
  • Sugar
    36 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt pan) to prevent sticking. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View In a large mixing bowl, cream together the granulated sugar, 1 cup plus 2 teaspoons of softened butter, and softened cream cheese until the mixture is light and fluffy. This should take approximately 3-5 minutes using an electric mixer.

Image Step 03
03 Step

Recipe View Add the vanilla extract and salt to the creamed mixture. Mix until well combined. Then, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. (Mixing time: 2 minutes)

Image Step 04
04 Step

Recipe View Gradually add the sifted all-purpose flour, one cup at a time, to the wet ingredients. Mix until just combined; be careful not to overmix, as this can result in a tough cake.

Image Step 05
05 Step

Recipe View Gently fold in the muddled strawberries until they are evenly distributed throughout the batter. (Folding time: 2 minutes)

Image Step 06
06 Step

Recipe View Pour the batter into the prepared Bundt pan. Sprinkle the vanilla sugar evenly over the top of the batter. (Prep time: 2 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for approximately 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (Bake time: 55-65 minutes)

Image Step 08
08 Step

Recipe View Remove the cake from the oven and place it on a wire rack to cool for 5-10 minutes. This allows the cake to slightly contract and makes it easier to remove from the pan.

Image Step 09
09 Step

Recipe View Carefully invert the cake onto a serving plate or cooling rack. Allow it to cool completely before slicing and serving. (Cooling time: 1-2 hours)

For best results, ensure all ingredients are at room temperature before beginning the recipe. This helps the batter emulsify properly and creates a more even texture.
Muddling the strawberries releases their juices and intensifies their flavor throughout the cake. Be gentle when folding them into the batter to avoid overmixing.
If you don't have vanilla sugar, you can make your own by combining granulated sugar with a vanilla bean pod in a sealed container for a few days, or by adding a few drops of vanilla extract to regular sugar.
To prevent the cake from sticking, you can also dust the greased pan with powdered sugar instead of flour.

Meaghan Will

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 33 Ratings)
Total Reviews: (4)
  • Louisa Pouros

    I've made this recipe twice now, and it's become a new favorite. The cream cheese adds such a lovely tang.

  • Retha Treutel

    The instructions were easy to follow, and the cake turned out perfectly. Thank you for sharing this wonderful recipe!

  • Mohammed Hudson

    I added a simple glaze on top, and it elevated the cake even more!

  • Willow Mcclure

    This cake was a huge hit at our family gathering! The strawberries made it so moist and flavorful.

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