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The Ultimate Strawberry Cream Cheese Pound Cake

The Ultimate Strawberry Cream Cheese Pound Cake Delight

Experience The Ultimate Strawberry Cream Cheese Pound Cake, a perfect blend of buttery richness and the tang of cream cheese with juicy strawberries.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Cooling Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Substitution Note: Use salted butter; reduce added salt to ¼ teaspoon.
  • 8 oz Cream Cheese Substitution Note: Neufchâtel cheese can be used for a lighter option.
  • 2 cups Granulated Sugar Substitution Note: Use brown sugar for a deeper flavor.
  • 4 large Eggs Prep Note: Ensure eggs are at room temperature for best incorporation.
  • 2 teaspoons Vanilla Extract Substitution Note: Use almond extract for a different flavor profile.
  • 3 cups All-Purpose Flour Substitution Note: Cake flour can be used for a lighter texture.
  • 1.5 teaspoons Baking Powder No substitutions recommended.
  • 0.5 teaspoon Salt No substitutions recommended.
  • 2 cups Fresh Strawberries Preparation Note: Lightly dust with flour before adding to prevent sinking.
For the Optional Glaze
  • 1 cup Powdered Sugar No substitutions recommended.
  • 2 tablespoons Milk Substitution Note: Any non-dairy milk can be used.
  • 2 tablespoons Strawberry Purée Substitution Note: Otherwise, you can use strawberry extract.

Equipment

  • 10-inch bundt pan
  • Mixing bowl
  • hand mixer
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, combine softened unsalted butter and cream cheese, then cream them together until light and fluffy.
  3. Gradually add granulated sugar and continue beating until the mixture appears pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt, then gradually mix into wet ingredients until combined.
  6. Fold in chopped strawberries dusted with flour.
  7. Pour batter into the prepared bundt pan and smooth the top.
  8. Bake for 75-85 minutes, checking for doneness at the 75-minute mark.
  9. Cool the cake in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.
  10. For optional glaze, whisk together powdered sugar, milk, and strawberry purée until smooth, then drizzle over cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Lightly dust strawberries to prevent sinking.

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