This pound cake with strawberries and cream cheese has the ideal texture. Additionally, because fresh strawberries are used, it consumes less sugar than other recipes.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 Bundt 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
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- 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.
- I muddle my strawberries so they are mostly puréed with some chunks. You can leave them chunkier or purée them completely if desired.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 445 mg |
| Sugars | 36 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Too dense and heavy, took 90 min to bake. maybe not so much butter next time even though the chopstick came out clean the bottom wasn’t completely baked though the flavor was good.
I subbed fresh blackberries for the strawberries. It is a very dense cake with little rise, but the flavor is phenomenal. I think next time, I’ll use 1 tsp lemon extract with 1 tsp vanilla and not crush my fruit.
I made this a month or so, and my husband just asked for it again. I used regular cream cheese and salted butter without the additional salt. I baked it for 50 minutes and it was done. This cake was so yummy it didnt even need icing. We warmed it up just a smidge each time we sliced a piece and it was delicious. Can’t wait to make this again for our cookout tonight
It turned out delicious!
Way too dense. I’ve eaten pound cake since I could swallow good, since my mother made THE best butter pound cake this side of heaven. So I know it has a particular density to it. This was MOISTLY dense, I think due to the amount of strawberries. The flavor was good, and I used the Chocolate Glaze II to top it, but will not try this one again. If you like dense, very moist Pound cake, this is for you. I prefer a regular pound cake, if I’m gonna eat this many calories anyway. I can always add some strawberries over the cake, after baking.
Yaaasss I’m so excited I just finished the cake and it looks so good can’t wait to taste it
Made according to instructions. Turned out very well. It is very addictive. It is a very dense moist cake. Will make again.
Love the cake. Easy to follow step by step directions. I added a glaze and powder sugar.
Terrible. Very dry. Very heavy. What a waste
Dense dense cake which after cooked looked raw in the center. Followed the directions exactly as written. The batter looked amazing and the cake smelled delicious while baking. After cutting the cake the middle was dense yellow almost raw like it tastes okay but what a waste of good ingredients and fresh eggs. Six eggs seemed to be to much.
This was a fail for me. Made it exactly as the recipe said. The cake was very dense and texture weird. Will not make again.
The outside of the cake was done but the inside was uncooked batter. I currently have an electric stove and I have had gas stoves all of my life, this is my first time trying a cake in this stove. I will try it again tomorrow, if things dont work out I’m getting rid of this stove!
I didn’t like the overall texture, but my family loved it
Very easy. I used regular cream cheese. I did puree the berries so they were smooth with some chunks. I like weighing fruits and 14 ounces berries without the green stem gave me the 2 cups I used. So basically buy a pound and use the container minus any waste.
RIch and delicious! Be careful not to overbake. Made according to the directions exactly and one hour in the oven was not quite enough from the toothpick test. Added an additional 6 mins. My oven is old and probably not the best! Made a glaze of 1/4 cup cream cheese, 1/4 cup butter (both very soft) and about 1 cup powdered sugar and a teaspoon of vanilla extract. Added a little milk to thin to the glaze consistency. This is a good recipe! Will definitely make again.
Easy and delicious!
I made this cake to take to my Wednesday night bible study class and it was a hit! I put a chocolate ganache icing , a recipe I got off of all recipes and it was a hit. I will be making this again.
Loved it. My husband doesn’t eat “dessert” and he had several pieces. Will definitely make it again.
This turned out great! The whole family loved i. I did put cream cheese frosting on it, I use Chef John’s cream cheese frosting recipe that’s here on Allrecipes. (BTW all Chef Johns recipies are delicious and easy)
I was looking for a “holiday” pound cake, so I adapted this one with 2 cups of chopped fresh cranberries. I ended up cooking it for 75 minutes. It still looked under-cooked after I sliced it, but upon tasting it that wasn’t the case. It was very good, but almost too dense.
Excellent will make again!! Very moist and not overly sweet.