Strawberry Cream Cheese Pound Cake


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

Directions :

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

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® 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.

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