We hope everyone has a fantastic time celebrating this 4th of July! We love to picnic with friends and family and enjoy scrumptious treats. It's definitely a cheat day! My grandmother always kept a pound cake on her kitchen counter in a pretty glass cake dome, so my love of pound cake runs deep. I came across this recipe recently that incorporates strawberries and cream cheese - two of my favorites! Give it a try. I don't think you'll be disappointed. Happy 4th!
Strawberry Cream Cheese Pound Cake
- 2 cups salted butter softened
- 3 1/2 cups sugar
- 10 large eggs, room temperature
- 4 cups all purpose flour
- 1 T pure vanilla extract
- 1 pounds fresh strawberries, chopped
- 8 oz full fat Philadelphia cream cheese
Glaze
- 2 cups powdered sugar
- 1 T milk
- Preheat oven to 325 degrees F.
- Grease and flour Bundt pan.
- Cream the butter and then gradually add sugar and mix until light and fluffy. Do not over mix.
- Incorporate cream cheese into butter and sugar mixture,.
- Add eggs one at a time until each is incorporated and yolks have completely mixed in.
- Gradually add flour.
- Add vanilla.
- Gently fold in chopped strawberries.
- Pour batter into greased and floured bundt pan.
- Bake in oven for approximately on and a half hours or until toothpick comes out clean. DO NOT OVERBAKE.
- Cool completely and then remove from Bundt pan.
- Mix milk and powdered sugar completely for glaze and then pur over top of cooled Bundt cake.
- Serve alone or with your favorite ice cream. Enjoy!