This strawberry pound cake is a recipe to write home to mama about.
Ingredients
- 1 ½ cups unsalted butter, at room temperature
- 1 (8 ounce) package cream cheese, at room temperature
- 2 ¼ cups white sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 ½ cups cake flour
- ½ teaspoon baking powder
- 2 cups chopped fresh strawberries
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Step 2
Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
Cook’s Note:
You can use frozen strawberries instead of fresh.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 666 | |
% Daily Value * | |
Total Fat38g | 48% |
Saturated Fat23g | 116% |
Cholesterol172mg | 57% |
Sodium124mg | 5% |
Total Carbohydrate76g | 28% |
Dietary Fiber1g | 4% |
Total Sugars47g | |
Protein8g | |
Vitamin C18mg | 91% |
Calcium61mg | 5% |
Iron3mg | 19% |
Potassium148mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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