Moist Strawberry Cream Cheese Pound Cake
A delightful and moist pound cake infused with fresh strawberries and cream cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup cream cheese, softened Ensure it's at room temperature
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 2 cups granulated sugar
- 4 large eggs At room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup diced fresh strawberries Plus extra for garnish
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy (3-5 minutes).
- Gradually add the granulated sugar, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Mix in the vanilla extract and gently fold in the diced strawberries.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
- Place the pan in the preheated oven and bake for 60 to 70 minutes or until a toothpick comes out clean when inserted into the center.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, slice and serve, garnished with extra strawberries if desired.
Notes
For best results, use room temperature ingredients. Let any leftovers cool and store in an airtight container. You can reheat slices in the microwave for a few seconds to retain moisture.