- 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
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)).
- 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.
- Pour batter into the prepared Bundt(R) pan. Lightly sprinkle the top of the batter with the vanilla sugar.
- 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.
09/27/2019
recipepes.com
strawberry cream cheese pound cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
