Strawberry Cream Cheese Pound Cake
Indulge in the luscious sweetness of a Strawberry Cream Cheese Pound Cake, the perfect dessert for berry lovers and cake enthusiasts alike. This recipe combines the rich, velvety texture of cream cheese with bursts of juicy, fresh strawberries for the ultimate melt-in-your-mouth treat. With a tender crumb and a golden crust, this bundt cake is infused with vanilla for a subtle depth of flavor. Easy-to-follow instructions ensure a beautifully baked result every time, making it an impressive yet approachable homemade delight. Whether dusted with powdered sugar or served as is, this strawberry pound cake is a show-stopping centerpiece for any gathering, from brunch to dessert hour. Perfectly moist and irresistibly flavorful, it’s bound to become a favorite in your baking repertoire. Keywords: strawberry cream cheese pound cake, tender crumb, fresh strawberries, moist bundt cake, homemade dessert recipe.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 8 oz Cream cheese, softened
- 2.5 cups Granulated sugar
- 6 items Large eggs
- 2 tsp Vanilla extract
- 3 cups All-purpose flour
- 0.5 tsp Baking powder
- 0.25 tsp Salt
- 1.5 cups Fresh strawberries, chopped
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan thoroughly with butter or cooking spray. Dust it lightly with flour and tap out any excess.
In a large mixing bowl, cream together the softened butter and cream cheese using a hand mixer or stand mixer on medium speed until the mixture is smooth and fluffy, about 2-3 minutes.
Gradually add the granulated sugar to the bowl, beating well after each addition, until the mixture becomes light and airy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until evenly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the chopped strawberries using a spatula, ensuring the pieces are evenly distributed throughout the batter.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
If desired, dust the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 46.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
