Strawberry Cream Cheese Pound Cake

(from Randygirl’s recipe box)

I used all sugar for this pound cake, but I’ve used Truvia Baking blend with great results as well. If you’re looking for a less sugar version I highly recommend giving it a try. Just use half as much Truvia Baking Blend as you would sugar. For this recipe it would be 1 – cup + 1/2 tablespoon.

Source: http://www.mommyskitchen.net/2013/02/strawberry-cream-cheese-pound-cake.html

Prep time: 20 minutes
Cook time: 45 minutes
Serves 6 people

Categories: Cakes

Ingredients

  • 3- 1/2 - cups cake flour
  • 2 - teaspoons baking powder
  • 2 - cups + 1 tablespoon sugar
  • 1 - cup unsalted butter (2 sticks)
  • 1 - teaspoon vanilla extract
  • 4 - eggs
  • 1 - 3 oz package cream cheese, softened
  • 1/4 - cup milk
  • 2 - cups fresh strawberries, chopped

Directions

  1. Preheat oven to 350 degrees. Chop strawberries and place in a bowl sprinkle 1 tablespoon of sugar. Gently mix and set aside.

  2. Combine cake flour and baking powder in a separate bowl and set aside. In a large bowl beat butter and cream cheese on medium speed with an electric or stand mixer until light and fluffy.

  3. Add sugar and vanilla extract mix until combined. Add eggs on at a time beating just until blended and then add the milk. Slowly add the flour mixture and blend until combined.

  4. Add the strawberries with juice and fold into batter. Pour batter into two greased and floured 9 × 5 x3 inch loaf pan, bundt pan or 10 inch tube pan.

  5. Bake at 350 degrees for 40 – 45 minutes. If using a bundt pan increase baking time 55 – 60 minutes.

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