Description
A delightful pound cake infused with fresh strawberries and rich cream cheese, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar
- 2–3 tablespoons milk for glaze
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease and flour a Bundt pan.
- Prepare dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and cheese: In a mixing bowl, beat together butter and cream cheese until smooth, then gradually add sugar, mixing until fluffy.
- Incorporate the eggs: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the mixtures: Slowly fold the dry ingredients into the wet mixture and then gently fold in the chopped strawberries.
- Bake the cake: Pour the batter into the prepared Bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Cooling time: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the glaze: Mix powdered sugar with milk until it reaches a smooth consistency.
- Finish with a drizzle: Once cooled, drizzle the glaze over the top of the cake.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg