Strawberry Cream Cheese Pound Cake

80 mins
Serves 12
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Directions

  1. 1Add 3 sticks of softened salted butter and 8 oz block of softened cream cheese into the KitchenAid mixer bowl.
  2. 2Add 3 sticks of softened salted butter and 8 oz block of softened cream cheese into the KitchenAid mixer bowl.
  3. 3Add 3 sticks of softened salted butter and 8 oz block of softened cream cheese into the KitchenAid mixer bowl.
  4. 4Cream the butter and cream cheese together.
  5. 5Cream the butter and cream cheese together.
  6. 6Cream the butter and cream cheese together.
  7. 7Add 3 cups of granulated sugar, and mix until incorporated.
  8. 8Add 3 cups of granulated sugar, and mix until incorporated.
  9. 9Add 3 cups of granulated sugar, and mix until incorporated.
  10. 10Crack and add eggs one at a time while scraping down the bowl after each addition. It's important to make sure the yolk disappears before adding the next egg.
  11. 11Crack and add eggs one at a time while scraping down the bowl after each addition. It's important to make sure the yolk disappears before adding the next egg.
  12. 12Crack and add eggs one at a time while scraping down the bowl after each addition. It's important to make sure the yolk disappears before adding the next egg.
  13. 13Add 3 cups of flour and 1/2 teaspoon of baking powder, and mix until incorporated. Scrape the sides of the bowl during mixing.
  14. 14Add 3 cups of flour and 1/2 teaspoon of baking powder, and mix until incorporated. Scrape the sides of the bowl during mixing.
  15. 15Add 3 cups of flour and 1/2 teaspoon of baking powder, and mix until incorporated. Scrape the sides of the bowl during mixing.
  16. 16Add 1/2 teaspoon of vanilla extract.
  17. 17Add 1/2 teaspoon of vanilla extract.
  18. 18Add 1/2 teaspoon of vanilla extract.
  19. 19Flour a bundt pan.
  20. 20Flour a bundt pan.
  21. 21Flour a bundt pan.
  22. 22In the prepared bundt pan, add a layer of batter, then a layer of strawberry gelatin, repeating until all batter is used.
  23. 23In the prepared bundt pan, add a layer of batter, then a layer of strawberry gelatin, repeating until all batter is used.
  24. 24In the prepared bundt pan, add a layer of batter, then a layer of strawberry gelatin, repeating until all batter is used.
  25. 25Bake at 325°F for 1 hour and 20 minutes.
  26. 26Bake at 325°F for 1 hour and 20 minutes.
  27. 27Bake at 325°F for 1 hour and 20 minutes.
  28. 28Once the cake is cool, frost it with cream cheese icing and add strawberry crunch and fresh strawberries for garnish.
  29. 29Once the cake is cool, frost it with cream cheese icing and add strawberry crunch and fresh strawberries for garnish.
  30. 30Once the cake is cool, frost it with cream cheese icing and add strawberry crunch and fresh strawberries for garnish.

Ingredients

  • 3 sticks Salted Butter
  • 3 sticks Salted Butter
  • 3 sticks Salted Butter
  • 8 oz Cream Cheese
  • 8 oz Cream Cheese
  • 8 oz Cream Cheese
  • 3 cups Granulated Sugar
  • 3 cups Granulated Sugar
  • 3 cups Granulated Sugar
  • 6 Large Eggs
  • 6 Large Eggs
  • 6 Large Eggs
  • 3 cups All-purpose Flour
  • 3 cups All-purpose Flour
  • 3 cups All-purpose Flour
  • 0.5 tsp Baking Powder
  • 0.5 tsp Baking Powder
  • 0.5 tsp Baking Powder
  • 0.5 tsp Vanilla Extract
  • 0.5 tsp Vanilla Extract
  • 0.5 tsp Vanilla Extract
  • 1 box Strawberry Gelatin
  • 1 box Strawberry Gelatin
  • 1 box Strawberry Gelatin
  • 1 Cream Cheese Icing
  • 1 Cream Cheese Icing
  • 1 Cream Cheese Icing
  • 1 Strawberry Crunch
  • 1 Strawberry Crunch
  • 1 Strawberry Crunch

Equipment

KitchenAid MixerSpatulaMeasuring cupsMeasuring spoonsBowlBundt panCake cooling rackKnifeToothpick