Strawberry Pound Cake

I really wish that I was creative and could come up with some unique recipes, but I am not quite there yet so I like to borrow recipes from others. One of my favorite blogs to steal recipes from is Elle Bee. She is actually the one who got me excited about blogging recipes. Today's recipe comes from bakerella, a fellow blogger of recipes. The following recipe makes 2 loaves. Since there is only my husband and I around to eat the cake, I halved the recipe to make one loaf. Thank you bakerella for adding a new yummy recipe to my repertoire.

Ingredients:

Pound Cake

- 3 1/2 cups all purpose flour, sifted

- 1 tsp baking powder

- 1 cup butter, room temperature

- 8 oz cream cheese, room temperature

- 3 cups sugar

- 1 tsp vanilla

- 6 eggs, room temperature

- 1 cup milk, room temperature

- 4 cups strawberries

Cream Cheese Icing

- 4 oz cream cheese, room temperature

- 2 tablespoons butter, room temperature

- 2 cups powdered sugar

- 3 tablespoons milk

Ingredients in a nutshell.

Preheat oven to 325 degrees. Sift flour and baking powder in a medium bowl and set aside. How do you like my new sifter? My husband is going to start questioning my new baking hobby if I keep coming home with new baking items (see pan below as well).

Add butter, cream cheese and sugar to a new bowl.




Using a mixer, cream items 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.

Stir in hulled and diced strawberries.

Pour mixture into 2 greased and floured 9x5 loaf pans. Bake for about 60 minutes or until done.


It is too soon to start the icing so I use this time wisely to clean up the mess I have made in the kitchen. I like having a fresh clean kitchen before starting a new project so this was the perfect time to get the kitchen ready for part 2. Now onto the icing...

Cream butter and cream cheese.

Add sugar and milk until thoroughly combined.

Spread on top of cake.

Now I am going to let you in on a little secret... I have the worst confidence in my baking abilities and I proved myself correct at the end of this recipe. It wasn't until after I poured the icing on the cake that I realized it would now be almost impossible to remove the cake from the pan without altering the icing or tearing apart the cake. So as a result of my eagerness to see how my strawberry pound cake would turn out, I am now storing it in my refrigerator, pan and all.