Best 6 Strawberry Cream Cheese Pound Cake Recipes

STRAWBERRY CREAM CHEESE POUND CAKE

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

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, MAYBE) SWIRL CREAM CHEESE POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
• 2. Gradually add sugar, beating at medium speed until light and fluffy.
• 3. Add cream cheese, beating until creamy
• 4. Add eggs, 1 at a time, beating just until blended after each addition
• 5. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
• 6. Stir in almond and vanilla extracts.
• 7. Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
• 8. IF USING GLAZE....Dollop 8 rounded (not full) teaspoons glaze ocer batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of bater.
• 9. Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
• 10. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
• 11. NOte: This was tested using Marzetti Glaze for Strawberries.

STRAWBERRY POUND CAKE WITH CREAM CHEESE DRIZZLE

Steps:

• 1. Make strawberry puree and strain.
• 2. Preheat oven to 325. Grease and flour a 10" tube pan.
• 3. Beat butter until creamy; add sugar beat until smooth. Add eggs, one at a time. Stir in vanilla and strawberry extracts.
• 4. Combine flour, baking powder, and salt.
• 5. Add the flour to butter mixture alternately with milk beginning and ending with flour mixture.
• 6. Add strawberry Jell-o and strawberry puree. Beat lightly until combined. Gently stir in chopped strawberries.
• 7. Pour into prepared tube pan.
• 8. Bake at 325 for 1hr. 20 min. Check; may need another 10 minutes depending on your oven. Let sit in pan 20 minutes before removing from pan. Cool completely before glazing.
• 9. Glaze: Pour cream cheese frosting into a microwavable bowl. Microwave 1 minute. Stir in extract and Jell-o.
• 10. Pour glaze over your cake. I added strawberry halves; you don't have to. I also think a little shredded coconut mixed through the cake would be nice if you like.

CREAM CHEESE POUND CAKE WITH STRAWBERRY COULIS

Steps:

• 1. DO NOT PREHEAT OVEN. Grease and flour a 10 to 15 cup bundt pan. NOTE: I use Baker's Joy and I used a 10 to 15 cup bundt pan for this recipe.
• 2. Sift flour and salt together; set aside.
• 3. In a large mixing bowl cream together butter, cream cheese and sugar for 10 minutes on low speed.
• 4. Beat in eggs alternately with flour, mixing well after each addition; add vanilla and almond extracts.
• 5. Pour batter into prepared pan.
• 6. Set oven to 325 degrees; bake for 1 hour 15 minutes to 1 1/2 hours or until toothpick or cake tester inserted into center of cake comes out clean. Cool in pan.
• 7. STRAWBERRY COULIS (Strawberry Sauce pronounced: Koo-lee) Combine all the ingredients in a saucepan and bring the mix to a boil. Once it is boiling and the sugar has been dissolved, remove from heat and transfer the mixture to a blender.
• 8. Blend until smooth, and then pass the sauce through a mesh strainer to remove the seeds. NOTE: Straining is not necessary and it doesn't make it taste any better, just a personal preference.
• 9. Serve on top of ice cream, cake, pancakes & waffles, or as a topping for cheesecake. Freeze any remaining for future use.

STRAWBERRY CREAM CHEESE POUND CAKE

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.