Strawberry Pound Cake

My go to dessert have been bundt cakes lately.  They are very versatile as I have already made a chocolate and lemon one.  They are also quick and easy to put together as well.  Given it's strawberry season, I decided to throw a few into this classic pound cake and it turned out beautifully.

Strawberry Pound Cake with Cream Cheese Glaze
adapted from JoyofBaking.com
Makes a 10" bundt cake or 2 - 9x5x3 loaves

Ingredients for Pound Cake:
6 large eggs, room temperature
1/4 cup + 2 tablespoons milk, room temperature
1 tablespoon pure vanilla extract
3 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated white sugar
1 2/3 cups unsalted butter, room temperature
2 cups of diced strawberries tossed with 2 tablespoons of powdered sugar

Ingredients for Glaze:
4 oz cream cheese, room temperature
2 cups of powdered sugar
1 tsp vanilla extract
1-2 tablespoons of milk

Directions for Pound Cake:
Preheat oven to 350 degrees F and place rack in center of oven.

Butter or spray with a non stick vegetable spray, 2 loaf pans or 1 10-12 cup capacity bundt cake pan. Line the bottom of the loaf pans with parchment paper and butter or spray the paper.

In a liquid measuring cup, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended.

Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl.

Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.

Stir in the diced strawberries. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The pound cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Directions for Frosting:
Combine the cream cheese, powdered sugar, and vanilla in a medium bowl. Using an electric mixer, beat until smooth. Add milk sparingly to achieve the desired consistency.