Strawberry Cream Cheese Pound Cake
A delightful blend of tart strawberries and rich cream cheese, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup finely chopped fresh strawberries
- 1 tablespoon flour (to toss strawberries)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- Cream together the softened butter and cream cheese until smooth.
- Add the granulated sugar, beating until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix the flour, baking powder, and salt in another bowl.
- Combine the dry ingredients with the wet mixture, alternating with the milk.
- Toss the chopped strawberries in a tablespoon of flour, then fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Allow the cake to cool fully before serving for the best flavor. Serve with whipped cream or ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 38g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg