Name: Strawberry Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: White sugar - 2 cups; Unsalted butter, softened - 1 cup; Unsalted butter, softened - 2 teaspoons; Nonfat cream cheese, softened - 8 ounces; Vanilla - 2 teaspoons; Salt - 1 teaspoon; Eggs, at room temperature - 6 large; All-purpose flour, sifted - 3 cups; Strawberries, muddled - 2 cups; Vanilla sugar - 1 teaspoon

Ingredients for - Strawberry Cream Cheese Pound Cake

1. White sugar 2 cups

2. Unsalted butter, softened 1 cup

3. Unsalted butter, softened 2 teaspoons

4. Nonfat cream cheese, softened 8 ounces

5. Vanilla 2 teaspoons

6. Salt 1 teaspoon

7. Eggs, at room temperature 6 large

8. All-purpose flour, sifted 3 cups

9. Strawberries, muddled 2 cups

10. Vanilla sugar 1 teaspoon

How to cook deliciously - Strawberry Cream Cheese Pound Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).

2 . Stage

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.

3 . Stage

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.

4 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

5 . Stage

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.