STRAWBERRY CREAM CHEESE POUND CAKE
Make and share this Strawberry Cream Cheese Pound Cake recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cream cheese, butter, and sugar in mixer bowl until light and fluffy.
- Add salt and the butter flavoring, and beat the mixture well.
- Add the eggs, one at a time, beating thoroughly after each addition.
- Stir in the flour.
- Gradually add the sliced strawberries, gently folding them in after each addition.
- Spoon the batter into a greased and floured bundt cake pan and bake in a preheated 325° oven for 1 1/4 hours, until the cake begins to shrink from the sides of the pan or until cake tests done.
- Remove cake from oven and place on cooling racks for 15 minutes to cool.
- Gently remove cake from pan and allow to cool thoroughly on wire rack.
- Dust with powdered sugar to serve.
STRAWBERRY CREAM CHEESE POUND CAKE
My mother's cousin shared this strawberry cream cheese pound cake recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. -Vickie Britton, Hobbs, New Mexico
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
STRAWBERRY SWIRL CREAM CHEESE POUND CAKE
This recipe caught my eye in the latest issue of Southern Living and I immediately had to try it. Wonderfully delicious! My notes: although the instructions stated to bake the cake for 1 hour 10 minutes, my cake had barely begun to rise by this time. I had a total bake time of 1 hour 35 minutes before the cake tested done.
Provided by Dreamgoddess
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- On medium speed, cream the butter and gradually add in the sugar; beat until fluffy.
- Add the cream cheese and mix well.
- Add eggs, one at a time, and beat just until combined.
- Gradually add the flour and beat on low speed until combined.
- Scraped the bowl frequently.
- Add the extracts.
- Pour 1/3 of the batter in a greased tube pan.
- Spoon 8 rounded teaspoonfuls of glaze on the batter and swirl it around.
- Repeat with 1/3 batter and glaze.
- Add the remaining batter on top.
- Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until the cake tests done.
- Cool on a wire rack for 15 minutes; remove from the pan and let the cake completely cool.
(STRAWBERRY, MAYBE) SWIRL CREAM CHEESE POUND CAKE
This cake, minus the swirl, was brought to work by a co-worker, (thank you Linda B) who is an excellent cook. It can be a diet buster, one bite and you are hooked. Also works great for wedding cakes if you use layer pans instead of a bundt or tube pan.
Provided by Barbara Eaton
Categories Cakes
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
- 2. Gradually add sugar, beating at medium speed until light and fluffy.
- 3. Add cream cheese, beating until creamy
- 4. Add eggs, 1 at a time, beating just until blended after each addition
- 5. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
- 6. Stir in almond and vanilla extracts.
- 7. Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
- 8. IF USING GLAZE....Dollop 8 rounded (not full) teaspoons glaze ocer batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of bater.
- 9. Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
- 10. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
- 11. NOte: This was tested using Marzetti Glaze for Strawberries.
CREAM CHEESE POUND CAKE WITH STRAWBERRY COULIS
A co-worker & friend gave the pound cake recipe to me about 8 years ago. A friend of hers had baked this cake for her birthday and gave her the recipe. She attempted to bake it and said it rose over the pan and ran over into her oven. It was my guess that "maybe" she had used self-rising flour instead of all purpose. Our office...
Provided by Diane Atherton
Categories Cakes
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. DO NOT PREHEAT OVEN. Grease and flour a 10 to 15 cup bundt pan. NOTE: I use Baker's Joy and I used a 10 to 15 cup bundt pan for this recipe.
- 2. Sift flour and salt together; set aside.
- 3. In a large mixing bowl cream together butter, cream cheese and sugar for 10 minutes on low speed.
- 4. Beat in eggs alternately with flour, mixing well after each addition; add vanilla and almond extracts.
- 5. Pour batter into prepared pan.
- 6. Set oven to 325 degrees; bake for 1 hour 15 minutes to 1 1/2 hours or until toothpick or cake tester inserted into center of cake comes out clean. Cool in pan.
- 7. STRAWBERRY COULIS (Strawberry Sauce pronounced: Koo-lee) Combine all the ingredients in a saucepan and bring the mix to a boil. Once it is boiling and the sugar has been dissolved, remove from heat and transfer the mixture to a blender.
- 8. Blend until smooth, and then pass the sauce through a mesh strainer to remove the seeds. NOTE: Straining is not necessary and it doesn't make it taste any better, just a personal preference.
- 9. Serve on top of ice cream, cake, pancakes & waffles, or as a topping for cheesecake. Freeze any remaining for future use.
STRAWBERRY POUND CAKE WITH CREAM CHEESE DRIZZLE
Oh, this is the ultimate pound cake for the strawberry everything lover. It's worth the few extra preparation steps. The cake is moist, dense, and full of fresh strawberry flavor. Each bite has a small chunk of strawberries. Alone, the pound cake is fantastic but the drizzle makes it amazing. The doctored canned cream cheese...
Provided by Rose Rauhauser
Categories Fruit Desserts
Time 1h50m
Number Of Ingredients 19
Steps:
- 1. Make strawberry puree and strain.
- 2. Preheat oven to 325. Grease and flour a 10" tube pan.
- 3. Beat butter until creamy; add sugar beat until smooth. Add eggs, one at a time. Stir in vanilla and strawberry extracts.
- 4. Combine flour, baking powder, and salt.
- 5. Add the flour to butter mixture alternately with milk beginning and ending with flour mixture.
- 6. Add strawberry Jell-o and strawberry puree. Beat lightly until combined. Gently stir in chopped strawberries.
- 7. Pour into prepared tube pan.
- 8. Bake at 325 for 1hr. 20 min. Check; may need another 10 minutes depending on your oven. Let sit in pan 20 minutes before removing from pan. Cool completely before glazing.
- 9. Glaze: Pour cream cheese frosting into a microwavable bowl. Microwave 1 minute. Stir in extract and Jell-o.
- 10. Pour glaze over your cake. I added strawberry halves; you don't have to. I also think a little shredded coconut mixed through the cake would be nice if you like.
STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE
This reader recipe is not only a moist, crowd-pleasing pound cake - it's also got a beautifully swirled presentation. Pound cakes are a classic Southern dessert that find their way onto tables of all occasions. A thick slice is the perfect way to welcome new neighbors, cheer up a friend, or feed a crowd at the church potluck, and you won't need to worry about frosting cake layers or transporting a delicate dessert. In this recipe, the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual. Fresh strawberries and whipping cream are a bright, colorful garnish for this pound cake. For the strawberry swirl, we used pre-made strawberry glaze for convenience. Dollop the glaze in layers throughout the pound cake batter to achieve this marbled look, and watch guests swoon as you cut into the cake.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer. Repeat procedure once, and top with remaining third of batter. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). NOTE: We tested with Marzetti Glaze for Strawberries.
STRAWBERRY CREAM CHEESE POUND CAKE
Make and share this Strawberry Cream Cheese Pound Cake recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 1h50m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Cream the butter, cheese and sugar together until light and fluffy.
- Add a pinch of salt and the butter flavoring and beat well.
- Add the eggs, one at a time.
- Beat thoroughly after each egg.
- Stir in the flour and fold in the strawberries.
- Spoon the batter into 2 buttered and floured cake pans.
- Bake in a preheated 325 degree oven for 1-1 1/2 hours-this depends on your oven-and until the cake beging to shrink from the sides of the pan-so the toothpick test.
- Place pans on cooking racks until cooled and then turn cakes gently onto wire racks to finish cooling.
- For the frosting Blend the butter and cheese together.
- Add the sugar and blend well.
- Frost cake.
Nutrition Facts : Calories 10184, Fat 561.7, SaturatedFat 342.9, Cholesterol 2743.9, Sodium 4393.4, Carbohydrate 1203.8, Fiber 18.1, Sugar 865, Protein 120.2
STRAWBERRY CREAM CHEESE POUND CAKE
The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.
Provided by Ashley Steele
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
- Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 61.9 g, Cholesterol 137 mg, Fat 19.2 g, Fiber 1.6 g, Protein 9.5 g, SaturatedFat 11.1 g, Sodium 445.4 mg, Sugar 35.6 g
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