Best 5 Strawberry Cheesecake Stuffed Pound Cake Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Prepare to indulge in a symphony of flavors with the strawberry cheesecake stuffed pound cake recipe by Tasty. This exquisite dessert combines the classic flavors of a moist and decadent pound cake with the tangy sweetness of strawberries and the creamy richness of cheesecake. With just a few simple steps, you can create this showstopping dessert that will impress your family and friends.

Here are our top 5 tried and tested recipes!

STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY



Strawberry Cheesecake Poke Cake Recipe by Tasty image

If you're stuck in a dessert rut, poke cake is just the recipe you need to try. It's low-maintenance to bake, and it's always a crowd pleaser. Poke holes using the back of a wooden spoon into a simple vanilla cake base, then cover the cake with a mixture of strawberries, cream cheese, and condensed milk. Once the cake is done chilling, it'll be filled with pockets of sweet berry deliciousness.

Provided by Tasty

Categories     Desserts

Time 30m

Yield 9 servings

Number Of Ingredients 9

cooking spray
6 graham crackers, whole
½ box vanilla cake mix, prepared according to package
1 lb strawberry, with tops removed
8 oz cream cheese, softened, 1 block
14 oz sweetened condensed milk, 1 can
1 cup milk
8 oz whipped topping
strawberry, for garnish

Steps:

  • Preheat oven to 350°F (175°C).
  • Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
  • Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
  • Crush the remaining graham cracker and set aside.
  • Pour the vanilla cake batter on the graham cracker base.
  • Bake for 25-30 minutes until an inserted toothpick comes out clean.
  • Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
  • In a large bowl, mash strawberries with a whisk until very fine.
  • Add cream cheese and condensed milk, whisking until there are no large lumps.
  • Add the milk, stirring until smooth.
  • Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
  • Spread the whipped topping evenly on top.
  • Chill the cake anywhere from 3 hours to overnight.
  • Slice, and serve with strawberries and the reserved graham cracker crumbs.
  • Enjoy!

Nutrition Facts : Calories 429 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, Sugar 44 grams

HEAVENLY FILLED STRAWBERRIES



Heavenly Filled Strawberries image

These luscious stuffed berries are the perfect bite-sized dessert. -Stephen Munro, Beaver Bank, Nova Scotia

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 5

3 dozen large fresh strawberries
11 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon almond extract
Grated chocolate, optional

Steps:

  • Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

Nutrition Facts : Calories 41 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

STRAWBERRY CREAM CHEESE POUND CAKE



Strawberry Cream Cheese Pound Cake image

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

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

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 CHEESECAKE



Strawberry Cheesecake image

The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 21

CRUST:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
STRAWBERRY GLAZE:
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, halved

Steps:

  • Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.

Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY



Strawberry Cheesecake-Stuffed Pound Cake Recipe by Tasty image

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

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

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

Tips:

  • Use fresh, ripe strawberries for the best flavor.
  • If you don't have a springform pan, you can use a 9-inch round baking pan. Just be sure to grease and flour the pan before adding the batter.
  • Don't overbeat the batter. Overbeating can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • For a neater appearance, use a piping bag to frost the cake.
  • Decorate the cake with additional strawberries, whipped cream, or sprinkles.

Conclusion:

This strawberry cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, fresh strawberry topping, and graham cracker crust, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this strawberry cheesecake recipe a try. You won't be disappointed!

Related Topics