STRAWBERRY POUND CAKE
This strawberry pound cake is a recipe to write home to mama about.
Provided by L.M. Black
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g
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
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.
EVA BONE'S SOUR-CREAM POUNDCAKE WITH STRAWBERRIES
Steps:
- Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
- In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
- Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 93 milligrams, Sugar 6 grams, TransFat 0 grams
PAULA DEEN'S STRAWBERRY POUND CAKE
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.
Provided by Anita Harris
Categories Dessert
Time 1h5m
Yield 2 Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
- Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
- Sweet Pink Glaze:.
- 1 c powdered sugar.
- 2 tbsps milk.
- 1 drop red food coloring.
- In a small bowl, combine all ingredients, stirring until smooth.
Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2
STRAWBERRY CREAMY-DREAMY CAKE
Make and share this Strawberry Creamy-Dreamy Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 2 cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Set the oven to 350 degrees F.
- Grease two 9-inch round cake pans.
- Bake the cake according to the package directions, except substitute the 1-1/2 cups of pureed strawberries for the water, and add 1 extra egg (if the cake mix calls for 2 eggs, add 3 eggs) and mix in the 8 ounces of softened cream cheese (set aside the remaining 4 ounces of cream cheese for topping) beat until well combined.
- Pour/divide into prepared cake pans.
- Bake for about 20-25 minutes or until golden brown (a toothpick inserted in the middle will NOT come out clean as this cake is SO moist).
- Let cool fully before frosting.
- For the frosting; heat the whipping cream until JUST beginning to boil.
- Pour it over the white baking chocolate (chopped), and add the remaining 4 ounces of cream cheese; mix well, and let cool completely.
- Once cool gently fold into the Cool Whip thawed topping.
- Frost the cake, and garnish with sliced fresh strawberries.
- Delicious!
EASY DREAMY STRAWBERRY CREAM CAKE
This is a beautiful cake to behold! And so easy with a prepared white cake. The frosting is absolutely divine. A wonderful spring or summertime dessert; make this cake at the peak of the season when strawberries are at their reddest and sweetest...enjoy! P.S. Great served with a scoop of strawberry ice cream.
Provided by BecR2400
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
- To make frosting/ filling:.
- On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
- Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
- Assemble the cake:.
- Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
- Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
- Decorate top with a fresh mint sprig, as desired.
- Slice into wedges and serve with a scoop of strawberry ice cream.
- Refrigerate any leftovers. Cake is best served the same day.
DREAMY STRAWBERRY CAKE
This cake is just so stawberrylicious!!
Provided by sherry monfils
Categories Fruit Desserts
Time 4h45m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350 . Spray 3-9" round cake pans w/ cooking spray. In lg bowl, stir together cake mix and gelatin mix. make a well in center of mix. Pour into well, the mashed berries, oil, milk, and eggs. Beat on low until blended. Beat on medium for 4 mins.
- 2. Fold in 1 cup coconut and 1/2 cup pecans. Divide batter evenly among pans. Bake 25-30 mins, or until a toothpick inserted in center comes out clean. Let cool while making frosting.
- 3. In bowl, mash remaining berries, drain of any liquid. In another bowl, beat cream cheese and butter until smooth. Beat in powdered sugar and mashed strawberries. Fold in 1/2 cup coconut and remaining pecans. Frost cooled cake layers. Chill, covered for 4 hrs.
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