Description
A delightful blend of creamy goodness and fresh strawberries, this pound cake is perfect for any occasion.
Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Gradually add the granulated sugar, beating until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and stir well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries that have been dusted with flour.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 to 20 minutes before inverting onto a wire rack to cool completely.
- Whisk together the powdered sugar, milk, vanilla, and optional strawberry puree for the glaze and drizzle over the cooled cake.
Notes
For best results, ensure all ingredients are at room temperature.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg