Strawberry Cream Cheese Pound Cake
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

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.