Strawberry Cream Cheese Pound Cake – a delicious recipe with butter, cream cheese, sugar, salt, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix together cream cheese, butter, and sugar in mixer bowl until light and fluffy.
2
Add salt and the butter flavoring, and beat the mixture well.
3
Add the eggs, one at a time, beating thoroughly after each addition.
4
Stir in the flour.
5
Gradually add the sliced strawberries, gently folding them in after each addition.
6
Spoon the batter into a greased and floured bundt cake pan and bake in a preheated 325u00b0 oven for 1 1/4 hours, until the cake begins to shrink from the sides of the pan or until cake tests done.
7
Remove cake from oven and place on cooling racks for 15 minutes to cool.
8
Gently remove cake from pan and allow to cool thoroughly on wire rack.
9
Dust with powdered sugar to serve.
1650
kcal
Calories
95
g
Fat
174
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 lb butter, softened, 1 (8 ounce) package cream cheese, softened, 2 cups sugar, 1/2 teaspoon salt, and more.
Yes, Strawberry Cream Cheese Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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