Ingredients for Strawberry Cream Cheese Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- Cream Cheese
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- Sifted Flour
- Fresh Strawberries
- Icing Sugar
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How to Make Strawberry Cream Cheese Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Add the salt and vanilla extract; beat well.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the sliced strawberries.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should also begin to pull away from the sides of the pans.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- **For the Cream Cheese Frosting:** In a medium bowl, beat together 1/2 cup (1 stick) softened unsalted butter and 4 ounces softened cream cheese until smooth.
- Gradually add 2 cups of powdered sugar, beating until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Frost the cooled cakes and enjoy!
Nutrition Information (Approximate per serving)
Sodium
183 g
Sugar
3459g
Fat
1714g
Carbs
401g
