Description
This rich and moist Strawberry Cream Cheese Pound Cake is infused with the sweet taste of strawberry preserves. The creamy texture from the cream cheese and the burst of strawberry flavor in every bite make it a perfect dessert for any occasion.
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 more pronounced strawberry flavor, you can swirl the preserves throughout the batter rather than layering it.
- Serve with whipped cream or fresh strawberries for an extra touch of sweetness.
- This cake can be stored at room temperature for up to 3 days or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes