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 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 SWIRL CAKE
This is a buttery cake topped with cream cheese-strawberry swirl, the cake can be baked in a 10-inch springform pan also, and is prepared totally on a food processor, the sour cream may be replaced with buttermilk.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 9-12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan.
- To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
- In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
- Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
- Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
- Spoon batter into prepared baking pan.
- Spoon on cream cheese mixture topping (don't worry if there are open spaces).
- Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
- Swirl the jam and the cream cheese topping to make a gentle marble effect.
- Bake for 35-40 minutes, or until cake is set and the topping seems dry.
- Cool completely and dust with powdered sugar.
Nutrition Facts : Calories 574.3, Fat 23.7, SaturatedFat 14.3, Cholesterol 131, Sodium 387.1, Carbohydrate 82.4, Fiber 1.3, Sugar 47.1, Protein 8.5
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
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 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 CHEESECAKE SWIRL
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
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STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE
From southernliving.com
Category DessertsTotal Time 2 hrs 35 mins
- 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).
STRAWBERRY SWIRL CREAM CHEESE POUND CAKE - MYRECIPES
From myrecipes.com
5/5 (59)Total Time 2 hrs 35 minsServings 12
- 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 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).
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