Description
A deliciously soft and buttery pound cake with real strawberry flavor and a hint of cream cheese tang.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup strawberry puree (fresh or thawed frozen, strained lightly)
- Optional: 1 to 2 drops pink food color if desired
Instructions
- Preheat the oven to 325°F. Grease and flour your bundt pan or loaf pans.
- Cream the butter and cream cheese until smooth, about 2 to 3 minutes.
- Add sugar and beat until fluffy.
- Add eggs one at a time, mixing after each. Add vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to batter in two additions, mixing gently.
- Stir in strawberry puree just until blended. Do not keep mixing.
- Pour into the pan. Smooth the top. Tap the pan lightly on the counter to release air bubbles.
- Bake for 60 to 80 minutes depending on the pan. Start checking at 60. A toothpick should come out with a few moist crumbs, not wet batter.
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
Notes
For a quick finish, mix a simple glaze: powdered sugar plus a little milk and a spoon of strawberry puree. Drizzle when the cake is cool.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 455
- Sugar: 42g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg