Strawberry Pound Cake

This strawberry pound cake is rich, moist, and full of fresh berry flavor. It starts with a Southern-style cream cheese pound cake base, then fresh strawberries are folded into the batter before it bakes slowly using the cold oven method. The result is a tender, old-fashioned strawberry pound cake that’s perfect for spring, summer, potlucks, picnics, or a simple family dessert.

Course Cake Recipes

Cuisine North American

Keyword baking, cake, desserts, homemade, pound cake, recipes, strawberry

Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings

Calories 618kcal

Author Judy Kahansky

Equipment

Ingredients

3 cups all purpose flour
3 cups white sugar
Six eggs room temperature
3/4 of a pound of butter 3 sticks
8 oz. cream cheese
1 tsp vanilla extract
1/2 tsp salt
1 cup sliced strawberries

Instructions

Clean and hull the strawberries. Roughly chop them and set aside.
In a large bowl, mix the cream cheese on medium speed
Add in the butter and sugar
Add room temperature eggs, and mix all until fluffy.
This is your wet mixture.
In a medium bowl sift the flour .
Add the dry ingredients to the wet ingredients. The flour mixture will make the cake batter stiff so continue to mix on low speed until completely blended.
Dust the chopped strawberries with flour.
Fold in the sliced strawberries.
Pour into a greased and floured bundt pan
Place it into a cold oven
Bake at 300 degrees for 1 hour and a half to 1 hour & 45 minutes – baking times can vary.
When the cake is golden brown remove it carefully from the oven
You cake is done if a wooden pick comes out clean
Cool it on a wire rack. Only invert the cake on your favorite cake plate once it’s completely cool.

Nutrition