Homemade Strawberry Cream Cheese Pound Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup fresh strawberries, diced
1/4 cup strawberry jam
1/4 cup powdered sugar

Homemade Strawberry Cream Cheese Pound Cake –style raw –v 6.1 –ar 4:5 –iw 3 –s 750

 

Directions:

Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
In a mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the diced strawberries until evenly distributed in the batter.
Pour half of the batter into the prepared bundt pan. Drop spoonfuls of strawberry jam over the batter, then cover with the remaining batter.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar before serving.

Prep Time: 20 minutes
Cooking Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Calories: 380 kcal per serving
Servings: 12 servings