This strawberry and cream cheese pound cake is perfectly textured. As a bonus, it uses less sugar than other recipes, due to the addition of fresh strawberries.
Ingredients
- 2 cups white sugar
- 1 cup unsalted butter , softened
- 2 teaspoons unsalted butter , softened
- 8 ounces nonfat cream cheese , softened
- 2 teaspoons vanilla
- 1 teaspoon salt
- 6 large eggs , at room temperature
- 3 cups all-purpose flour , sifted
- 2 cups strawberries , muddled
- 1 teaspoon vanilla sugar
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
-
2
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
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
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
-
5
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.
Nutrition Facts
Per serving
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