Description
The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.
Ingredients
- 8 ounces nonfat cream cheese, softened
- 1 cup butter, softened
- 2 teaspoons butter, softened
- 2 cups white sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 6 eggs, room temperature
- 3 cups all-purpose flour, sifted
- 2 cups strawberries, muddled
- 1 teaspoon vanilla sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 1 hour.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12