Homemade Strawberry Cream Cheese Pound Cake

A delightful and moist pound cake infused with the sweetness of strawberries and the richness of cream cheese, making it a perfect dessert or sweet treat for any occasion.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp vanilla extract
• 1/2 cup strawberries, pureed

Instructions:

1. Preheat the oven to 325°F and grease and flour a bundt pan.
2. In a mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Gradually add in the flour, mixing until just combined.
5. Stir in the vanilla extract and strawberry puree until fully incorporated.
6. Pour the batter into the prepared bundt pan and bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Once cooled, slice and serve with whipped cream or fresh strawberries on top.

Popular questions:

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use thawed frozen strawberries, just make sure to drain any excess liquid before pureeing.

• Can I substitute the cream cheese with Greek yogurt?

While it may alter the texture slightly, Greek yogurt can be used as a substitute for cream cheese in this recipe.

• How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.

Helpful tips:

• For a stronger strawberry flavor, add a few drops of strawberry extract to the batter.
• Sift the flour before adding it to the batter to ensure a lighter and fluffier cake texture.
• Top the cake with a cream cheese glaze for an extra decadent touch.

Expert Secrets:

• Let the cream cheese come to room temperature before using to ensure a smooth and creamy batter.
• Do not overmix the batter once the flour is added to avoid a dense cake texture.