Strawberry Cream Cheese Pound Cake

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. 1

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

2. 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. 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. 4

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

5. 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.