Strawberry Pound Cake

Fresh strawberries bring a sweet-tart kick to a traditional pound cake, making it a go-to for your next gathering.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 666 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• 4 large eggs
• 2 ½ cups cake flour
• 2 ¼ cups white sugar
• 1 (8 ounce) package cream cheese, at room temperature
• 2 cups chopped fresh strawberries
• 1 ½ cups unsalted butter, at room temperature

Recipe Instructions

Step 1

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

Step 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.

Step 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.