Strawberry Cream Cheese Pound Cake -

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Strawberry Cream Cheese Pound Cake

The strawberry cream cheese pound cake is pure pleasure in a bite. The buttery pound cake is packed with luscious, juicy strawberries and tiny chocolate chips. Totally irresistible!

Prep Time25

Cook Time45

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 368kcal

Author: Natasha Minocha

Ingredients

1 cup Coconut milk
1.5 tbsp White vinegar
2.5 cup All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt If using unsalted butter
2/3 cup Raw sugar You can use regular white sugar
2/3 cup Cream cheese, softened
1/2 cup Butter, softened I used salted butter
1 tsp Vanilla extract
1.5 cup Strawberries, chopped
1/2 cup Mini chocolate chips Optional
2 tsp All-purpose flour

US Customary - Metric

Instructions

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.
Toss the strawberries and mini chocolate chips with 2 teaspoons of flour. Fold them into the batter gently.
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.

Notes

You can use storebought buttermilk or make your own as I did, by combining milk and vinegar in a bowl. Allow it to sit for a few minutes, then use the curdled milk as buttermilk.

Don't overmix the dry and wet ingredients. Mix them just enough so there are no visible dry flour streaks in the batter.

Toss the strawberries and chocolate chips with 1 or 2 teaspoons of flour. This will prevent them from sinking to the bottom of the cake.

You can use frozen strawberries in this recipe.

Please grease your Bundt pan very very well. I like to use my hands to make sure all the nooks and crannies of the pan get buttered well.

Allow the cake to cool in the pan for 20 -25 minutes before turning it out on a cooling rack.

Nutrition