Strawberry Cream Cheese Pound (Print Version)

# Ingredients:

→ Dairy

01 - 1 cup unsalted butter, softened
02 - 8 ounces cream cheese, softened

→ Sweeteners

03 - 2 cups granulated sugar

→ Produce

04 - 1 cup fresh strawberries, sliced

→ Eggs

05 - 4 large eggs

→ Baking

06 - 3 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan to prevent sticking.
02 - Using an electric mixer on medium speed, beat softened butter and cream cheese until light and fluffy, about 3 to 5 minutes.
03 - Gradually add granulated sugar to the creamed mixture, continuing to beat until well combined and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition. Scrape down bowl sides to incorporate all ingredients evenly.
05 - In a separate bowl, whisk together all-purpose flour and baking powder.
06 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overmixing.
07 - Stir in vanilla extract and gently fold in sliced strawberries ensuring even distribution throughout the batter.
08 - Pour batter into prepared pan and smooth the surface with a spatula.
09 - Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Check at 50 minutes if using a loaf pan.
10 - Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
11 - Slice and serve plain or optionally glaze with powdered sugar and milk or accompany with whipped cream or ice cream.

# Notes:

01 - Ensure all ingredients are at room temperature for optimal mixing. For enhanced flavor, add 1 teaspoon lemon zest to the batter.

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