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
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
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
CREAM CHEESE POUND CAKE WITH STRAWBERRIES AND CREAM
Use my recipe for Strawberry Sauce (recipe #43690) with this recipe. You won't be disappointed. It's a winner! From Southern Living.
Provided by Bev I Am
Categories Dessert
Time 2h
Yield 1 10inch cake
Number Of Ingredients 13
Steps:
- Sprinkle sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add 2 1/2 cups sugar, beating well.
- Add eggs, l at a time, beating until combined.
- Stir in flour by hand just until moistened.
- Stir in salt and vanilla.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
- Cut into slices.
- Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until stiff peaks form.
- Serve with cake; top with strawberry mixture, and drizzle with Strawberry Syrup.
- Garnish, if desired.
- Note: Great results for this recipe were gotten from using a hand mixer and then stirring the flour in by hand.
- High-powered stand mixers can over beat some pound cakes, giving them a tough texture.
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 SHORTCAKE TRIFLE
Provided by Valerie Bertinelli
Categories dessert
Time 6h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
- Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
- For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
- For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
- To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
Steps:
- For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
- To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
LAYERED STRAWBERRY CHEESECAKE BOWL
Watch our video to learn how to make a glorious strawberry cheesecake bowl. This Layered Strawberry Cheesecake Bowl will be a tasty hit at your party.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 14 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Combine berries and sugar. Refrigerate until ready to use. Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups COOL WHIP; spoon half into 2-1/2-qt. bowl.
- Top with cake, berries and remaining Neufchatel mixture. Refrigerate 4 hours.
- Melt chocolate; drizzle over trifle. Top with remaining COOL WHIP.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9216 g, Sugar 0 g, Protein 4 g
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 CREAM CHEESE CAKE
This recipe is from my mom. I request that she makes this for my birthday. It takes time to make and is work but it is so good. I recommend reading through whole recipe before making.
Provided by happynana
Categories Cheesecake
Time P2DT1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and put oven rack in center.
- Lightly butter a 9" spring form pan.
- Mix together the crust ingredients and press into bottom of pan.
- Prepare filling. Beat cream cheese with mixer.
- Add remaining ingredients and beat until smooth.
- Pour into pan and bake for 50 to 55 minutes for 9 inch (45 minutes for 10").
- Cake may rise and crack slightly.
- Let stand 10 to 15 minutes.
- Prepare topping while cake is baking.
- Mix together topping ingredients and keep refrigerated until ready to use.
- When the cake is done put the topping mixture on top starting at center to within 1/2 inch of edge.
- Bake another 5 minutes.
- Remove cake from oven and let cool.
- Refrigerate at least 24 hours. (2 - 3 days is best).
- Prepare Glaze several hours before serving.
- Wash and hull strawberries. Dry completely on paper towels.
- In saucepan combine a little jelly and cornstarch.
- Add remaining ingredients. Cook until it becomes clear (about 5 minutes) stir constantly.
- Cool it to lukewarm stirring occasionally.
- Arrange the berries with tips pointing upward on top of cake.
- Spoon the glaze over the berries allowing it to drip down the sides of the cake.
- Serve. Store in refrigerator.
Nutrition Facts : Calories 789.1, Fat 53.4, SaturatedFat 29.4, Cholesterol 213.8, Sodium 370.5, Carbohydrate 69.4, Fiber 2.5, Sugar 52.8, Protein 12.5
More about "strawberry cream cheese pound cake recipes"
STRAWBERRY & CREAM CHEESE POUND CAKE | SUMMER RECIPES
From saudereggs.com
CREAM CHEESE POUND CAKE + STRAWBERRY GLAZE - SWEET TEA
From orchidsandsweettea.com
STRAWBERRY LEMONADE POUND CAKE | RECIPE | STRAWBERRY LEMONADE, …
From pinterest.com
STRAWBERRY CHEESECAKE POUND CAKE RECIPES ALL YOU NEED IS …
From stevehacks.com
STRAWBERRY SHORTCAKE WITH POUND CAKE - SAVOR THE BEST
From savorthebest.com
STRAWBERRY CREAM CHEESE POUND CAKE - HEDONISMONLINE
From hedonismonline.com
STRAWBERRY CREAM CHEESE COFFEE CAKE - ALL FOOD RECIPES BEST …
From allfood.recipes
HOW DO YOU MAKE A STRAWBERRY CHEESECAKE POUND CAKE? – CUP …
From cupcakejones.net
STRAWBERRY POUND CAKE | SIMPLE SPRINGTIME DESSERT WITH CREAM …
From omgchocolatedesserts.com
STRAWBERRY CREAM ANGEL FOOD CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
STRAWBERRIES & CREAM POUND CAKE - DASH OF JAZZ
From dashofjazz.com
STRAWBERRY POUND CAKE WITH CREAM CHEESE DRIZZLE FOOD
From wikifoodhub.com
STRAWBERRY CREAM CHEESE POUND CAKE | ETSY
From etsy.com
STRAWBERRY CREAM CHEESE POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
STRAWBERRY CREAM CHEESE POUND CAKE – SWEELICIOUS
From sweelicious.wordpress.com
STRAWBERRY CREAM CHEESE POUND CAKE - AMATEUR RECIPES
From amateurrecipes.com
STRAWBERRY CREAM CHEESE POUND CAKE RECIPE - A DAY IN …
From adayinmotherhood.com
STRAWBERRY CREAM CHEESE POUND CAKE RECIPES ALL YOU …
From stevehacks.com
TANGY STRAWBERRY CREAM CHEESE POUND CAKE | STRAWBERRY DESSERT …
From pinterest.ca
STRAWBERRY CREAM CHEESE POUND CAKE - POOK'S PANTRY RECIPE BLOG
From pookspantry.com
STRAWBERRY CREAM CHEESE POUND CAKE - TASHA'S ARTISAN FOODS
From tashasartisanfoods.com
STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
CREAM CHEESE POUND CAKE WITH STRAWBERRY JAM SAUCE
From newengland.com
STRAWBERRY POUND CAKE WITH STRAWBERRY CREAM CHEESE GLAZE
From snowflakesandcoffeecakes.com
STRAWBERRY CREAM CHEESE POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY STRAWBERRY CAKE WITH CREAM CHEESE FROSTING - NEIGHBORFOOD
From neighborfoodblog.com
36 SPRING CAKE RECIPES AS STUNNING AS ANY SEASONAL BLOOMS
From southernliving.com
STRAWBERRY CREAM CHEESE POUND CAKE - I AM BAKER
From iambaker.net
STRAWBERRY CREAM CHEESE POUND CAKE - THE CANDID APPETITE
From thecandidappetite.com
STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
IRRESISTIBLE CREAM CHEESE POUND CAKE WITH FRESH STRAWBERRY …
From foodfolksandfun.net
STRAWBERRY CREAM CHEESE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STRAWBERRY LEMON CREAM CHEESE POUND CAKE + VIDEO
From noblepig.com
STRAWBERRY AND CREAM POUND CAKE RECIPE - BAKEOMANIAC
From bakeomaniac.com
STRAWBERRY POUND CAKE WITH CREAM CHEESE DRIZZLE
From daam.fun
PAULA DEEN'S STRAWBERRY POUND CAKE RECIPE - FOOD.COM | RECIPE
From pinterest.com
STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #desserts #fruit #american #oven #cakes #dietary #berries #strawberries #equipment #number-of-servings #4-hours-or-less
You'll also love
Related Search