Description
A delightful blend of tart strawberries and rich cream cheese, creating a moist and flavorful pound cake perfect for any occasion.
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 baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup fresh strawberries, pureed
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- Additional pureed strawberries (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- Cream together the softened cream cheese and butter until light and fluffy.
- Add in the granulated sugar, beating until the mixture is airy and smooth.
- Incorporate the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract until combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients into the cream mixture, alternating with the sour cream.
- Fold in the strawberry puree until just combined.
- Spoon the batter into the prepared Bundt pan and smooth the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Whisk together powdered sugar, milk, and additional pureed strawberries for the glaze and drizzle over the cooled cake before serving.
Notes
For best results, measure flour accurately and ensure butter and cream cheese are at room temperature. This cake can also be made in two 9-inch round pans; adjust baking time to 25-30 minutes.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg