Strawberry Cream Cheese Pound Cake

to really pull it all together is the strawberry cream cheese frosting. Its the icing on the cake if you will. To make the frosting combine the cream cheese butter confectioners sugar vanilla and the reserved cup of strawberry sauce. Carefully flip over the pound cake onto a serving platter and pour the strawberry sauce on top. Top it with the rest of the fresh strawberries and serve it warm.
How to Store Freeze Pound Cake
Typically pound cakes are stored at room temperature for 23 days to keep the texture and flavor as close to freshly baked as possible. However this pound cake includes the strawberry cream cheese frosting which should be refrigerated if not served within a day at the most. Covered it will last in the refrigerator for up to five days.
To freeze the pound cake I would recommend freezing it without the frosting. Wrap the cake in a couple of layers of plastic wrap and a layer of aluminum foil. The cake can be frozen for up to 3 months. Let it thaw overnight in the refrigerator when ready add the glaze and serve.
Strawberry Cream Cheese Pound Cake
PREP TIME20MINUTES MINS
COOK TIME1HOUR HR 20MINUTES MINS
TOTAL TIME1HOUR HR 40MINUTES MINS
Seriously one of the best cakes you will ever try delicate crumb with smooth cream cheese flavor filled and topped with sweet strawberry goodness!
Ingredients
POUND CAKE
1 package 8 ounce Challenge cream cheese room temperature1 ¼ cups 284 g Challenge butter room temperature3 cups 600 g granulated sugar6 large 10 ounces eggs room temperature2 teaspoons vanilla extract3 cups 384 g cake flour¼ cup 60 g buttermilk room temperature or whole milk1 ½ cups strawberries diced and divided
STRAWBERRY SAUCE
1 cup 200 g granulated sugar⅔ cup water1 cup strawberries pureed
STRAWBERRY CREAM CHEESE FROSTING
4 ounces Challenge cream cheese room temperature¼ cup ½ stick 57g Challenge butter room temperature1 cup 125 g confectioners sugar½ teaspoon vanilla
Instructions
POUND CAKE
Preheat oven to 325F. Prepare a large bundt pan with butter and flour or by spraying with nonstick spray. My 10inch bundt pan is 3 inches deep. There should be at least 1 ½ inches between the height of the batter and the top edge of the pan.
In the bowl of a stand mixer fitted with the paddle attachment combine cream cheese and butter until smooth about 3 minutes. Can also use a handheld mixer.
Add sugar gradually and beat until lighter and fluffier.
Add eggs one at a time beating well with