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Strawberry Cream Cheese Pound Cake
Strawberry Cream Cheese Pound Cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulgent strawberry cream cheese pound cake with a perfect, light texture and reduced sugar content.
Ingredients:
  • 2 cups white sugar
  • 1 cup unsalted butter, softened
  • 2 teaspoons unsalted butter, softened
  • 8 ounces nonfat cream cheese, softened
  • 2 teaspoons vanilla
  • 6 large eggs, at room temperature
  • 3 cups all-purpose flour, sifted
  • 2 cups strawberries, muddled
  • 1 teaspoon vanilla sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a fluted tube pan, like a Bundt pan.
  • In a mixing bowl, cream together 1 cup plus 2 teaspoons of butter, sugar, and cream cheese until light and fluffy, which should take about 3 minutes. Stir in vanilla and salt until fully incorporated. Then, add the eggs one at a time, making sure to beat well after each addition.
  • Slowly incorporate the flour, adding one cup at a time, and mix until just combined. Gently fold in crushed strawberries. Transfer the batter to the prepared pan and sprinkle a touch of vanilla sugar on top.
  • Bake until a toothpick inserted in the center comes out clean, approximately 1 hour in the preheated oven.
  • Take out of the oven and place on a wire rack to cool for 5 to 10 minutes. Carefully flip onto a serving plate or cooling rack and let cool completely.

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