Description
This rich and moist Strawberry Cream Cheese Pound Cake combines the creaminess of cream cheese and the sweetness of strawberry preserves. A delightful dessert perfect for any occasion, with a tender crumb and a fruity twist.
Ingredients
Scale
- 1 cup butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup strawberry preserves
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Combine flour and salt; gradually add to the creamed mixture.
- Pour half of the batter into the prepared pan. Spoon strawberry preserves over the batter. Top with remaining batter.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- If you prefer a stronger strawberry flavor, you can add a bit more strawberry preserves or even fresh chopped strawberries to the batter.
- Be sure to allow the cake to cool completely before slicing to ensure the texture sets properly.
- Store in an airtight container for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes