Strawberry Cheesecake Stuffed Pound Cake Recipe By Tasty

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STRAWBERRY CHEESECAKE CAKE

This elegant recipe uses cake mix and a no-bake cheesecake mix to create a cake that is perfect for any special occasion. Use your favorite homemade or canned vanilla buttercream.

Provided by Sandra L. Garth

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h

Yield 12

Number Of Ingredients 10



Strawberry Cheesecake Cake image

Steps:

  • Beat cheesecake filling mix and milk together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until thick, about 3 minutes.
  • Chill until firm, at least 2 hours.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
  • Beat white cake mix, water, eggs, canola oil, and vanilla extract together in a bowl with an electric mixer on medium speed for 2 minutes. Divide batter evenly between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 29 to 33 minutes. Remove from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes. Turn the cakes onto waxed paper-covered racks and let them cool completely.
  • Place 1 cooled cake layer on a serving plate and spread with a generous layer of cheesecake filling. Slice 1/2 of the strawberries and place on top. Top with the second cake layer. Frost the entire cake with vanilla buttercream. Garnish the top with whole or sliced strawberries.

Nutrition Facts : Calories 812.3 calories, Carbohydrate 105.2 g, Cholesterol 80.8 mg, Fat 33.5 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 5.9 g, Sodium 855.3 mg, Sugar 87.9 g

1 (11 ounce) package no-bake instant cheesecake mix
2 cups cold milk
1 serving cooking spray
2 (18.25 ounce) packages white cake mix
2 ½ cups water
5 large eggs
⅔ cup canola oil
1 teaspoon vanilla extract
1 (16 ounce) package vanilla buttercream frosting
4 cups fresh strawberries

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



Strawberry Cream Cheese Pound Cake image

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.

3/4 lb butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
1/2 teaspoon salt
2 teaspoons butter flavoring
6 eggs, room temperature
3 cups sifted flour
1 pint fresh strawberries, sliced

CHEESECAKE-STUFFED STRAWBERRIES

Strawberries stuffed with cheesecake mixture.

Provided by Karen B.

Categories     Appetizers and Snacks     Fruit

Time 20m

Yield 20

Number Of Ingredients 5



Cheesecake-Stuffed Strawberries image

Steps:

  • Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
  • Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

Nutrition Facts : Calories 61.7 calories, Carbohydrate 5.6 g, Cholesterol 12.3 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 39.7 mg, Sugar 4.3 g

1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 pint fresh strawberries, hulled and cored
3 graham crackers, crushed, or as needed

STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY

Here's what you need: pound cake, cream cheese, powdered sugar, lemon zest, strawberry

Provided by Joey Firoben

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 5



Strawberry Cheesecake-Stuffed Pound Cake Recipe by Tasty image

Steps:

  • Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
  • In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
  • Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
  • Pour the cream cheese mixture into the hollowed-out pound cake shell.
  • Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
  • Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
  • Slice into 10 half-inch (1 cm) slices and serve.
  • Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 24 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams

1 pound cake, store-bought
8 oz cream cheese, 1 block, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup strawberry, diced

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 23



Strawberry Cheesecake Stuffed French Toast with Strawberry Syrup image

Steps:

  • For the crust: Grind the cookies into a powder in a food processor, then add the granulated and brown sugars and butter. Mix until completely incorporated.
  • For the cheesecake: Preheat the oven to 250 degrees F. Add the cream cheese to a mixing bowl and beat to soften. Add the granulated sugar and beat until incorporated. Add the sour cream, vanilla and salt and mix until incorporated. Add the eggs one by one until they are all incorporated. Spray 2 cheesecake pans with nonstick spray. Divide the crust as the base of the cheesecake in both pans. Then add the cheesecake mixture on top of both crusts. Place in a water bath so the water reaches the middle of the pan and bake for 2 hours.
  • For the strawberry syrup: Add the strawberries and granulated sugar to a heatproof mixing bowl and cover. Add the mixing bowl to a water bath and bake for 45 minutes. Strain the strawberry liquid into a bowl. Reserve the strawberries for another use. Put the strawberry liquid bowl in an ice bath and add the guar gum. Mix it for 30 seconds.
  • For the french toast: In a mixing bowl, mix the milk, granulated sugar, cinnamon, vanilla, salt and eggs.
  • Make a small incision with a paring knife in the bottom part of the brioche bread slices. Insert 2 ounces of the cheesecake inside each bread slice and cover the cheesecake up with a piece of the bread. Reserve the graham crumbs for plating.
  • Preheat a griddle to medium heat. Dip each slice into the egg mixture and put onto the griddle. Cook until toasted and golden brown on both sides.
  • Cut the French toast in half and then place them on a plate with the fresh strawberries, strawberry syrup, graham crumbs and a dusting of confectioners' sugar.

1 1/2 pounds vanilla wafer cookies
1/4 cup granulated sugar
2 tablespoons brown sugar
14 tablespoons melted butter
4 pounds cream cheese, at room temperature
1 pound granulated sugar (2 cups)
12 ounces sour cream (1 1/2 cups)
1 tablespoon vanilla extract
1/4 teaspoon salt
8 large eggs
Nonstick cooking spray
2 pounds strawberries, sliced
4 ounces granulated sugar
1/2 tablespoon guar gum
1 gallon milk
2 cups granulated sugar
3 tablespoons ground cinnamon
3 tablespoons vanilla extract
Pinch salt
8 large eggs
6 slices brioche bread
Fresh strawberries
Confectioners' sugar

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



Strawberry Cream Cheese Pound Cake image

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.

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1 carton (12 ounces) frozen whipped topping, thawed
1 container (16 ounces) frozen sweetened sliced strawberries, thawed

STUFFED STRAWBERRY CHEESECAKES

Make and share this Stuffed Strawberry Cheesecakes recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5



Stuffed Strawberry Cheesecakes image

Steps:

  • Slice off the stem end of each strawberry. Use a knife to scoop out a little bit of each berry to make a hole in the center. Set aside.
  • Combine cream cheese, sugar and vanilla in a small bowl.
  • Fill each strawberry with the mixture, mounding a bit of the mixture on the top of the strawberry.
  • Garnish with mint and serve.

Nutrition Facts : Calories 82.3, Fat 4.5, SaturatedFat 2.4, Cholesterol 14, Sodium 64, Carbohydrate 8.9, Fiber 1.4, Sugar 6.8, Protein 2.2

24 large strawberries
4 ounces light cream cheese
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
fresh mint leaves (to garnish) (optional)

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