Description
This strawberry cream cheese pound cake is perfectly flavored with fresh strawberries (no artificial flavoring here!) and moist and sweet like any good pound cake! It then topped with a fresh strawberry and bourbon glaze is to die for.
Ingredients
Units
Scale
For the Cake:
- 1 1/2 cups butter (three sticks)
- 8 ounces cream cheese
- 2 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 6 eggs
- 3 cups self-rising flour
- 1 cup strawberry puree
For the glaze:
- 3 cups powdered sugar
- 1/4 cup strawberry puree
- 1 tablespoon bourbon
Instructions
- Allow the butter and cream cheese to come to room temperature and preheat the oven to 325 degrees.
- Beat the butter and cream cheese until fully blended.
- Add in the sugar and beat until light and fluffy—about three minutes.
- Add in the eggs, one at a time beating after each addition.
- Add in the vanilla and almond extracts and lightly blend.
- Slowly add in the flour and beat on low until it's all been incorporated.
- Fold in the strawberry puree.
- Add to a well-greased bunt mold (at least 10 cup capacity), and tap on the counter to remove any air bubbles.
- Bake for 1 hour and 15 - 20 minutes or until the topped is browned and a knife comes out clean.
- Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.
- Make the glaze by whisking the powdered sugar with the strawberry puree and bourbon. Stir until no lumps remain.
Notes
- To get your butter and cream cheese to room temp, place them into a bowl and microwave for 30 seconds.
- Beat the sugar into the cream cheese and butter until lots of air is incorporated. About three-plus minutes.
- Slowly add in the flour; it will go everywhere if you try to add it in all at once.
- Tap the bunt pan on the counter to get the air bubbles out of the batter.
- Let the cake cool in the bunt pan for 15 minutes, and then turn out to fully cool.
