Description
A moist and flavorful pound cake infused with strawberry puree and cream cheese, topped with a creamy strawberry glaze.
Ingredients
Scale
- 1 lb strawberries (washed and hulled)
- ½ cup sugar
- 8 oz cream cheese (room temperature)
- 1½ cups salted butter (3 sticks, room temperature)
- 3 cups granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon lemon extract
- 6 eggs (room temperature)
- ⅓ cup whole milk (room temperature)
- 3 cups all-purpose flour (spoon and level into measuring cup)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1-2 tablespoons strawberry extract
- 25 drops liquid red food coloring
- 4 oz cream cheese, room temperature
- 3 cups powdered sugar, sifted
- 3-4 tablespoons whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon strawberry extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 325°F. Grease and flour a bundt pan.
- Make strawberry puree by blending strawberries and sugar until smooth.
- Cream butter, cream cheese, and sugar until light and fluffy.
- Add vanilla and lemon extracts, then eggs one at a time.
- Mix in milk, strawberry extract, and food coloring.
- Fold in flour, salt, and baking soda.
- Pour batter into pan and bake for 75-90 minutes.
- Cool cake in pan for 15 minutes, then transfer to a wire rack.
- Make glaze by mixing cream cheese, powdered sugar, milk, vanilla, strawberry extract, and salt.
- Drizzle glaze over cooled cake and serve.
Notes
- Use room temperature ingredients for best results.
- Adjust food coloring for desired pink shade.
- Store cake covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: strawberry, cream cheese, pound cake, dessert, baking