This recipe for strawberry pound cake is one to share with mama.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- 1 ½ cups unsalted butter, at room temperature
- 1 (8 ounce) package cream cheese, at room temperature
- 2 ¼ cups white sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 ½ cups cake flour
- ½ teaspoon baking powder
- 2 cups chopped fresh strawberries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
- You can use frozen strawberries instead of fresh.
Nutrition Facts
| Calories | 666 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 23 g |
| Sodium | 124 mg |
| Sugars | 47 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe!!
was a bit challenging as don’t normally use cake flour, and prepping all those berries, and i added a bit of salt as a past review said “missing salt” and don’t think ive made a sweet w/o salt! the batter looks great and a little taste..yummy!!
Missing salt.