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Strawberry Cream Cheese Pound Cake with Cream Cheese Icing
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Description
You’ll enjoy every last slice of this moist, delicious cake.
Ingredients
- Cake
- 3-½ cups All Purpose Flour, Sifted
- 1 teaspoon Baking Powder
- 1 cup Butter, Room Temperature
- 8 ounces, weight Cream Cheese, Room Temperature
- 3 cups Sugar
- 6 whole Eggs, Room Temperature
- 1 teaspoon Vanilla
- 1 cup Milk, Room Temperature
- 4 cups Strawberries, Hulled And Diced
- _____
- Icing
- 2 Tablespoons Butter, Room Temperature
- 4 ounces, weight Cream Cheese, Room Temperature
- 2 cups Powdered Sugar
- 3 Tablespoons Milk
Preparation
CAKE:
Preheat oven to 325 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheese and sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.
Lightly flour hulled and diced strawberries and fold into batter.
Pour into two greased and floured 9 X 5 loaf pans.
Bake for about 60 minutes or until done.
ICING:
Cream butter and cream cheese. Add sugar and milk until thoroughly combined. Spread over top of cake.
Store in the refrigerator.
Enjoy!
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