Strawberry Cream Cheese Pound Cake

Name: Strawberry Cream Cheese Pound Cake
Total time: 80
Yield: 12
Ingredients: 2 cups white sugar; 1 cup unsalted butter, softened; 2 teaspoons unsalted butter, softened; 8 ounces nonfat cream cheese, softened; 2 teaspoons vanilla; 1 teaspoon salt; 6 large eggs, at room temperature; 3 cups all-purpose flour, sifted; 2 cups strawberries, muddled; 1 teaspoon vanilla sugar

Recipe by Ashley Steele from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

12 servings

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2 cups white sugar
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1 cup unsalted butter, softened
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2 teaspoons unsalted butter, softened
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8 ounces nonfat cream cheese, softened
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2 teaspoons vanilla

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1 teaspoon salt
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6 large eggs, at room temperature
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3 cups all-purpose flour, sifted
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2 cups strawberries, muddled
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1 teaspoon vanilla sugar

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
Beat sugar, 1 cup plus 2 teaspoon butter, and cream cheese in a mixing bowl until light and fluffy, about 3 minutes. Mix in vanilla and salt until well combined. Add eggs, one at a time, beating thoroughly after each addition.
Gradually add flour, one cup at a time, beating until just incorporated. Fold in muddled strawberries. Pour batter into the prepared pan, then lightly sprinkle vanilla sugar over top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Remove from the oven and set on a wire rack to cool for 5 to 10 minutes. Invert carefully onto a serving plate or cooling rack and let cool completely.