This strawberry pound cake is a recipe to write home to mama about.
Ingredients
- ½ cups unsalted butter, at room temperature: 1 piece
- cream cheese, at room temperature: 1 pack (8 ounce pack)
- ¼ cups white sugar: 2 piece
- vanilla extract: 1 tsp
- eggs: 4 piece
- ½ cups cake flour: 2 piece
- baking powder: 0.5 tsp
- fresh strawberries: 2 cups (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
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Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
