4large eggs + 2 large egg yolksat room temperature
¼cupmilkat room temperature
1Tablespoonpure vanilla extract
3sticks24 Tablespoons unsalted butter, softened
FOR STRAWBERRY TOPPING:
1pintfresh strawberriesrinsed and patted dry
1teaspoonpure vanilla extract
Powdered sugar for sifting over finished cakeoptional
Freshly whipped cream for servingoptional
MAKE CREAM CHEESE POUND CAKE: Move oven rack to middle position and preheat to 300 degrees F. Spray 12-cup nonstick Bundt pan with baking spray, and set aside.
In medium bowl whisk together flour and salt; set aside. In large measuring cup whisk together eggs, egg yolks, milk, and vanilla, and set aside.
In bowl of stand mixer fitted with paddle attachment, beat together butter, cream cheese, and sugar on medium-high speed until pale and fluffy, about 2-3 minutes. Reduce speed to lowest setting, and slowly pour in egg mixture until combined. Add flour mixture and pulse mixer until combined, scrapping bowl sides of bowl as needed. Remove bowl from mixer stand and give it a few mixes to make sure no flour pockets remain.
Next, pour batter into prepared Bundt pan, and smooth with rubber spatula to even out batter and smooth the top. Gently tap pan on counter 7 times to release air bubbles. Finally, bake 80-90 minutes, or until toothpick inserted into center comes out clean. Once cake is done, move it to wire rack to cool for 15 minutes, and then turn cake out to wire rack to cool completely, about 2 hours.
MAKE STRAWBERRY TOPPING: While cake cools, make strawberry topping by removing strawberry stems, and cut large strawberries length-wise into quarters, and medium to small strawberries in half length-wise.
Stir together berries, sugar, and vanilla in medium saucepan. Cook over medium heat, stirring often. The berries will begin to release juice as they cook; smash a few berries with a wooden spoon to release more juice. Cook, stirring often, until sauce thickens, about 15-20 minutes.
Turn off heat, and transfer strawberry topping to serving bowl to cool to room temperature. Once at room temperature, cover and chill until ready to use.
SERVE: Dust pound cake with powdered sugar, and then slice and serve with fresh strawberry topping and whipped cream (optional).