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Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Wet Ingredients

    • 🧂 2 cups white sugar
    • 🧈 1 cup unsalted butter, softened
    • 🧈 2 teaspoons unsalted butter, softened
    • 🧀 8 ounces nonfat cream cheese, softened
    • 2 teaspoons vanilla
    • 🥚 6 large eggs, at room temperature
    • 🍓 2 cups strawberries, muddled

  • Dry Ingredients

    • 🧂 1 teaspoon salt
    • 3 cups all-purpose flour, sifted
    • 1 teaspoon vanilla sugar

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).

2

Beat sugar, 1 cup plus 2 teaspoon butter, and cream cheese in a mixing bowl until light and fluffy, about 3 minutes. Mix in vanilla and salt until well combined. Add eggs, one at a time, beating thoroughly after each addition.

3

Gradually add flour, one cup at a time, beating until just incorporated. Fold in muddled strawberries. Pour batter into the prepared pan, then lightly sprinkle vanilla sugar over top.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

5

Remove from the oven and set on a wire rack to cool for 5 to 10 minutes. Invert carefully onto a serving plate or cooling rack and let cool completely.

NUTRIENTS

Per 1 serving

🔥

454

Calories

  • 10
    Protein
  • 62
    Carbs
  • 19
    Fats

💡 Ensure eggs and cream cheese are at room temperature for smoother mixing.Use fresh, ripe strawberries for better taste and moisture in the cake.To store, wrap the pound cake tightly and refrigerate for up to 5 days.