Strawberry Pound Cake

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Pin It Now!  My go to dessert have been bundt cakes lately.  They are very versatile as I have already made a chocolate and lemon one.  They are also quick and easy to put together as well.  Given it's strawberry season, I decided to throw a few into this classic pound cake and it turned out beautifully.

Strawberry Pound Cake with Cream Cheese Glazeadapted from JoyofBaking.comMakes a 10" bundt cake or 2 - 9x5x3 loaves
Ingredients for Pound Cake6 large eggs, room temperature1/4 cup + 2 tablespoons milk, room temperature1 tablespoon pure vanilla extract3 cups (300 grams) sifted cake flour2 teaspoons baking powder1/2 teaspoon salt1 1/2 cups (300 grams) granulated white sugar26 tablespoons (1 cup + 2/3 cup) (375 grams) unsalted butter, room temperature2 cups of diced strawberries tossed with 2 tablespoons of powdered sugar

Ingredients for Glaze
4 oz cream cheese, room temperature
2 cups of powdered sugar
1 tsp vanilla extract
1-2 tablespoons of milk

Directions for Pound CakePreheat oven to 350 degrees F and place rack in center of oven.Butter or spray with a non stick vegetable spray, 2 loaf pans or 1 10-12 cup capacity bundt cake pan. Line the bottom of the loaf pans with parchment paper and butter orspray the paper.
In a liquid measuring cup, whisk together the eggs, milk, and vanilla extract.

In the bowl ofyour electricmixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt,and sugar) and mixon low speed for about 30 seconds or until blended. Add the butter and half ofthe egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for aboutone minute to aerate and develop thecake's structure. Scrape down the sidesof the bowl. Gradually add the remaining egg mixture, in 2additions, beating about 30 seconds after each addition to incorporate the eggand strengthen the cake's structure.

Stir in the diced strawberries.

Scrape the batter into the prepared pan and smooth the top with an offsetspatula or the back of a spoon. Bake for about 55to 65 minutes or until the cake is golden brown and a toothpick insertedin the center comes out clean. If you find the cake browning too much as itbakes, cover with a piece of lightly buttered aluminum foil after about 30minutes.

Remove thecake from the oven and place on a wire rack to cool for about 10 minutes. Removethe cake from the pan and cool completely on a lightly buttered wire rack.

The pound cake can be covered and stored for several days at room temperature,for one week when refrigerated, or it can be frozen for two months.
Directions for Frosting
Combine the cream cheese, powdered sugar, and vanilla in a medium bowl.  Using an electric mixer, beat until smooth.  Add milk sparingly to achieve the desired consistency.