Strawberry Cream Cheese Pound Cake

This strawberry and cream cheese pound cake is perfectly textured. As a bonus, it uses less sugar than other recipes, due to the addition of fresh strawberries.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 454 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 6 large eggs, at room temperature
• 1 teaspoon vanilla sugar
• 2 teaspoons vanilla
• 2 teaspoons unsalted butter, softened
• 3 cups all-purpose flour, sifted
• 8 ounces nonfat cream cheese, softened
• 2 cups strawberries, muddled

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).

Step 3

Beat sugar, 1 cup plus 2 teaspoon butter, and cream cheese in a mixing bowl until light and fluffy, about 3 minutes. Mix in vanilla and salt until well combined. Add eggs, one at a time, beating thoroughly after each addition.

Step 4

Gradually add flour, one cup at a time, beating until just incorporated. Fold in muddled strawberries. Pour batter into the prepared pan, then lightly sprinkle vanilla sugar over top.

Step 5

Remove from the oven and set on a wire rack to cool for 5 to 10 minutes. Invert carefully onto a serving plate or cooling rack and let cool completely.