This strawberry and cream cheese pound cake is perfectly textured. As a bonus, it uses less sugar than other recipes, due to the addition of fresh strawberries.
Ingredients
- white sugar: 2 cups
- unsalted butter: 1 cup (softened)
- unsalted butter: 2 tsp (softened)
- ounces nonfat cream cheese: 8 piece (softened)
- vanilla: 2 tsp
- salt: 1 tsp
- eggs, at room temperature: 6 piece
- all-purpose flour, sifted: 3 cups
- strawberries, muddled: 2 cups
- vanilla sugar: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
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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.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
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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.
