Strawberry Dessert Recipe | Strawberry Cream Cheese Pound Cake

The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.

Ingredients

• 8 ounces nonfat cream cheese, softened
• 1 cup butter, softened
• 2 teaspoons butter, softened
• 2 cups white sugar
• 1 teaspoon salt
• 2 teaspoons vanilla
• 6 eggs, room temperature
• 3 cups all-purpose flour, sifted
• 2 cups strawberries, muddled
• 1 teaspoon vanilla sugar

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
2. Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
3. Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts

• calories453.8
• carbohydrateContent61.9 g
• cholesterolContent137 mg
• fatContent19.2 g
• fiberContent1.6 g
• proteinContent9.5 g
• saturatedFatContent11.1 g
• sodiumContent445.4 mg
• sugarContent35.6 g