Strawberry Pound Cake 

 Strawberry cream cheese pound cake with strawberry cream cheese icing, to be exact!!! Go ahead and say it.. OH EM GEE!

I am sad to say that I cannot take credit for this amazing pound cake recipe.  The recipe was shown to me by a friend last year and I wrote it down and stuck it in my notebook. So also sadly, I cannot give credit where credit is due.  But whoever you are out in the universe who created this recipe, you are a pound cake princess and we love you for this!

Ok, but what I can take credit for is the strawberry mistake! I have a bottle of wine to blame for this one.  But honestly can I really be mad at it? No. I cannot. Because it made me believe that baking would be a good idea after consuming said entire bottle of wine. So to you wine, I thank thee for giving me the courage to bake while intoxicated and to also grab the wrong bottle of extract!

What you will need: 

1 1/4 almond flour

3/4 cup granular sweetener

1 tsp baking powder

1/4 tsp salt

4 eggs

3 1/2 oz cream cheese

4 tbsp softened butter

1 tsp vanilla

And this is where it all took a turn for the best haha instead of grabbing the vanilla, I grabbed the strawberry extract. After I added it in I thought it strange that the vanilla was clear. Only to check the bottle and see what I did. Meh, let’s go with it.

Directions: 

Cream together the eggs and sweetener in your stand mixer.  Soften your cream cheese and butter together in the microwave for about 30 seconds together; stir and then add to mixture. Turn mixer to med/high to whip it all up! Add in your remaining ingredients and let blend for a good five mins while scraping the sides.

Poor into a well buttered baking dish or loaf pan and bake at 350 for 40 mins.  Let cool completely before slicing!

Strawberry Cream Cheese Icing: 

3 tbsp cream cheese

2 tbsp sweetener

2 drops vanilla extract

2 drops strawberry extract

1 tbsp heavy whipping cream

Soften cream cheese in microwave for 30 seconds. Add sweetener, vanilla, strawberry and cream and whip by hand for about 3 mins until thick and glossy. Set in fridge for ten mins to chill.

Slice your cake and spread on some icing and pretend that you’re eating a funfetti cupcake. Actually, you don’t need to pretend, because that’s exactly what it tastes like!!!! 💕<
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