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
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Preheat oven to 350 degrees. Chop strawberries and place in a bowl sprinkle 1 tablespoon of sugar. Gently mix and set aside.
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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.
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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.
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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.
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Bake at 350 degrees for 40 – 45 minutes. If using a bundt pan increase baking time 55 – 60 minutes.