Strawberry Pound Cake recipe

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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

Nutrition Info

665.9 calories
carbohydrate: 76.2 g
cholesterol: 172.2 mg
fat: 37.8 g
fiber: 1.2 g
protein: 7.6 g
saturatedFat: 23.1 g
servingSize: -
sodium: 123.5 mg
sugar: 46.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

  2. 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.

  3. 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.

Recipe Yield

1 Bundt(R) cake

Recipe Note

This strawberry pound cake is a recipe to write home to mama about.

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