CakeIngredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
1 cup fresh strawberries, sliced
Directions:
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent sticking.
In a large mixing bowl, cream together the softened unsalted butter and cream cheese using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat until well combined and fluffy.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Stir in the vanilla extract and gently fold in the sliced fresh strawberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, the baking time may be slightly shorter, so check for doneness around 50 minutes.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
For a finishing touch, you can glaze the cake with a simple mixture of powdered sugar and milk, or serve it plain to highlight the strawberries.
Slice the cake and serve it on a pristine white dish, showcasing the beautiful contrast of the golden-brown crust and vibrant red strawberries. Enjoy your delicious homemade Strawberry Cream Cheese Pound Cake!
Cooking Time: 70 minutes
Servings: 10-12
Calories: Approximately 350 per slice (depends on slice size)
Cooking Tips:
– Ensure all ingredients are at room temperature for better mixing.
– For extra flavor, consider adding a teaspoon of lemon zest to the batter.
– This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.