Description
A rich and moist pound cake made with cream cheese and fresh strawberries, topped with a sweet strawberry glaze.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, pureed
- 1 cup powdered sugar
- 2–3 tablespoons milk
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 325°F (165°C). Grease a bundt pan with butter and lightly flour it.
- In a mixing bowl, cream together the cream cheese, unsalted butter, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the cream cheese mixture, alternating with pureed strawberries. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60 to 70 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack.
- For the glaze, mix powdered sugar with 2-3 tablespoons of milk until smooth. Drizzle over the cooled cake and garnish with fresh strawberries.
Notes
Use room temperature ingredients for better mixing. Don’t skip the pureed strawberries or the glaze!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg