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Last weekend, me and a good friend of mines 😉 went strawberry picking.  It was at a patch that’s about an hour and a half or so from DC out in BFE, Virginia.  I enjoyed myself.  The drive wasn’t that bad and it really reminded me of home.  We rode past so many farms and creameries so oddly enough I felt safe, as if I belonged.

It didn’t take us long to pick a bucket of strawberries to split between us, so hence the abundance of strawberry baked goods that are currently in my kitchen and the current recipe.  I made crepes and had these fresh strawberries and bananas and the Trader Joe’s equivalent of Nutella which was bomb.  Those crepes went hard af y’all, like I ate them all.  Also, I got this orange-vanilla finishing butter from Wegmans (my happy place 😀 ) and I spread a little of it on some of the warm crepes and…

Strawberry Cream Cheese Pound Cake 

imageYup.  All. Of. It.

So with my ‘new life’ also came the fact that I haven’t really had much time for shit.  Thus, I hadn’t been cooking as much as I’d like.  And I definitely haven’t baked as much as I wanted to.  In fact, when I made this cake the other night it was so good that I was actually shocked!  It’s surprisingly light and oh so moist!  Like, y’all, literally, jizzed when I tasted it; the shit was amazing! Getchu a piece!


  • 2 sticks unsalted butter
  • 8 oz cream cheese
  • 6 eggs
  • 2 c sugar
  • 1 tbsp vanilla
  • 3 c flour
  • 1/2 tsp salt
  • fresh strawberries, sliced

Preheat oven to 325°F

Make sure all ingredients are at room temperature!  This is why when y’all bake stuff it turn out tough; cuz you don’t leave your wet ingredients out at least overnight.  Everything should be at room temperature unless otherwise noted! 

But anyhoe doe…

Cream the butter, cream cheese and sugar together until it’s whipped but not over-worked.  Add the sugar and vanilla and combine.  Add the eggs (at room temperature) one at a time until everything is mixed.  At this point the batter should look a little on the wetter side, like traditional cake batter, but not runny.  Kind of like home made whipped cream.

Add the flour and salt, a little at a time until everything is mixed.  You can sift the flour if you want, but I didn’t.  I also use White Lily so there’s really no sifting required.  If you’re using other all purpose flours, like cheap ass Great Value or whatever it is that ppl is using nowadays, then you should definitely sift it.  I mean, you don’t have to, your cake will just be dense and heavy af.  But it’s on you girl…

Lastly, fold in the strawberries.  Do not, I repeat: DO NOT over-work this part.  If you do then your strawberries will all end up at the bottom of your cake.  I mean, it’s still edible though so hey do you boo!

Spoon the batter into a greased and floured bundt pan, or loaf pan, or whatever you want girl.  You shouldn’t be able to just pour this so you’ll have to spoon it in.  If you can pour it then chial try again.

Bake for about an hour and a half- but start to check it around an hour and keep an eye on it for doneness.  People’s ovens work differently, and anything like the material of your cake pan to your altitude to what region of the country you live in will affect how your food will cook.

Let. It. Cool…for at least an hour.  You do not want to cut this cake hot, trust me.  Cool it on a wire rack as soon as it’s cool enough to remove from the pan.

Cut you a slice and get all of the life.  Enjoy!