Strawberry Cream Cheese Pound Cake

A rich and velvety pound cake infused with cream cheese and studded with juicy strawberries, baked to golden perfection with a light sprinkle of vanilla sugar on top.

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Prep Time 20

Cook Time 1

Cooling Time 30

Total Time 1 50

Servings 12

Ingredients

2 cups white sugar
1 cup unsalted butter softened
2 teaspoons unsalted butter softened (for greasing pan)
8 ounces cream cheese softened
2 teaspoons vanilla extract
1 teaspoon salt
6 large eggs room temperature
3 cups all-purpose flour sifted
2 cups fresh strawberries muddled
1 teaspoon vanilla sugar

Instructions

Preheat oven to 350°F (175°C). Grease a fluted tube (Bundt) pan with the softened butter.
In a mixing bowl, cream together sugar, 1 cup butter, and cream cheese until light and fluffy, about 3 minutes.
Mix in vanilla extract and salt until combined.
Add eggs one at a time, beating well after each addition.
Gradually add flour, one cup at a time, mixing until just incorporated.
Fold in muddled strawberries gently.
Pour batter into prepared pan and sprinkle with vanilla sugar.
Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
Cool in pan for 5–10 minutes, then invert onto a wire rack and cool completely.

Notes

Use ripe, sweet strawberries for the best flavor.
Avoid overmixing after adding flour to keep the cake tender.
This cake freezes well; wrap slices individually for convenience.
Serve with a dollop of whipped cream for an extra treat.