Cream Cheese Pound Cake With Strawberries and Cream

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“Use my recipe for Strawberry Sauce (Strawberry Sauce) with this recipe. You won't be disappointed. It's a winner! From Southern Living.”
READY IN:
2hrs
YIELD:
1 10inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve.
  2. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add 2 1/2 cups sugar, beating well.
  3. Add eggs, l at a time, beating until combined.
  4. Stir in flour by hand just until moistened.
  5. Stir in salt and vanilla.
  6. Pour batter into a greased and floured 10-inch tube pan.
  7. Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
  9. Cut into slices.
  10. Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until stiff peaks form.
  11. Serve with cake; top with strawberry mixture, and drizzle with Strawberry Syrup.
  12. Garnish, if desired.
  13. Note: Great results for this recipe were gotten from using a hand mixer and then stirring the flour in by hand.
  14. High-powered stand mixers can over beat some pound cakes, giving them a tough texture.

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