The strawberry cream cheese pound cake is total hedonism in a bite. The crumb, which is tighter than a traditional cake, has cozy nooks that house luscious strawberry bits and tiny chocolate chips.
Preheat your oven to 180C. Grease your bundt pan very very well. You can also use an 8" or 9" round cake tin.
In a small bowl, mix the coconut milk and vinegar. Set aside for a few moments.
While the milk curdles, sift all-purpose flour, baking powder, baking soda, and salt.
Stir in raw sugar.
In another bowl, using an electric beater, cream butter, and cream cheese till light and fluffy. This will take 2-3 minutes.
Add in the curdled milk along with vanilla extract.
Add the dry ingredients to it to form a thick, smooth batter.
Fold in the strawberries and mini chocolate chips, if using.
Pour the batter into the prepared bundt pan and bake at 180 C for 45-50 minutes or until a skewer inserted in the thickest part of the cake comes out clean.
Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack.
Sprinkle with icing sugar and serve. Enjoy!
You can store the leftover cake ( covered well) in the refrigerator.