Description
Indulge in the delightful Strawberry Cream Cheese Pound Cake, a moist and velvety dessert that perfectly marries the richness of cream cheese with the sweetness of strawberries. This stunning cake, characterized by its vibrant pink hue, is versatile enough for any occasion—be it weddings, birthday parties, or simply a sweet indulgence at home. With its unique flavor from strawberry Kool Aid and beautiful presentation, your guests will be eager for a slice. Easy to make with simple ingredients, this cake is sure to impress!
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 8 oz cream cheese (room temperature)
- 3 cups sugar
- 6 large eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1.5 tsp vanilla extract
- 2 packets unsweetened strawberry Kool Aid
- 3 cups all-purpose flour
- 1/8 tsp salt
Instructions
- Preheat oven to 325°F (163°C).
- Grease and flour a bundt pan.
- Beat butter and cream cheese until smooth; gradually add sugar.
- Mix in eggs one at a time, followed by Kool Aid, vanilla, and sour cream.
- In another bowl, whisk flour and salt; gradually mix into wet ingredients.
- Pour batter into bundt pan and bake for about 90 minutes or until a tester comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 40g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Ensure all ingredients are at room temperature for optimal mixing. For added flavor, replace Kool Aid with pureed fresh strawberries; adjust sugar accordingly.