FRESH STRAWBERRY CREAM CHEESE COFFEE CAKE
From a recipe handout I got when I went picking strawberries. Moist and delicious! It taste like a strawberry cream cheese danish. It's easier than some recipes since the cream cheese is mixed into the batter and not used as a separate layer. You could also serve it as a dessert with ice cream on top like a cobbler.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine cream cheese, butter and sugar. Beat until light and fluffy.
- Stir in milk, eggs and vanilla.
- Sift together flour, baking powder, baking soda and salt; add to cheese mixture and mix until smooth.
- Spread half the batter in a greased and floured 13x9 inch baking pan. (The batter is VERY thick. It works best to put little blobs of it across the whole pan and then spread them with a knife. One reviewer says they used a 8x8 inch pan, but I haven't so I can't vouch for how it will turn out or how long you need to bake it.).
- Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake.
- Bake 40 minutes. Serve warm or cold.
IRRESISTIBLE CREAM CHEESE POUND CAKE WITH FRESH STRAWBERRY TOPPING
This Cream Cheese Pound Cake is rich, tender, buttery, and it has a slight tang from the cream cheese. This cake is delicious on its own or utterly amazing served with Fresh Strawberry Topping!
Provided by Pound Cake from Cook's Country. Strawberry Topping is a Food, Folks and Fun original!
Categories Dessert
Time 1h55m
Number Of Ingredients 14
Steps:
- MAKE CREAM CHEESE POUND CAKE: Move oven rack to middle position and preheat to 300 degrees F. Spray 12-cup nonstick Bundt pan with baking spray, and set aside.
- In medium bowl whisk together flour and salt; set aside. In large measuring cup whisk together eggs, egg yolks, milk, and vanilla, and set aside.
- In bowl of stand mixer fitted with paddle attachment, beat together butter, cream cheese, and sugar on medium-high speed until pale and fluffy, about 2-3 minutes. Reduce speed to lowest setting, and slowly pour in egg mixture until combined. Add flour mixture and pulse mixer until combined, scrapping bowl sides of bowl as needed. Remove bowl from mixer stand and give it a few mixes to make sure no flour pockets remain.
- Next, pour batter into prepared Bundt pan, and smooth with rubber spatula to even out batter and smooth the top. Gently tap pan on counter 7 times to release air bubbles. Finally, bake 80-90 minutes, or until toothpick inserted into center comes out clean. Once cake is done, move it to wire rack to cool for 15 minutes, and then turn cake out to wire rack to cool completely, about 2 hours.
- MAKE STRAWBERRY TOPPING: While cake cools, make strawberry topping by removing strawberry stems, and cut large strawberries length-wise into quarters, and medium to small strawberries in half length-wise.
- Stir together berries, sugar, and vanilla in medium saucepan. Cook over medium heat, stirring often. The berries will begin to release juice as they cook; smash a few berries with a wooden spoon to release more juice. Cook, stirring often, until sauce thickens, about 15-20 minutes.
- Turn off heat, and transfer strawberry topping to serving bowl to cool to room temperature. Once at room temperature, cover and chill until ready to use.
- SERVE: Dust pound cake with powdered sugar, and then slice and serve with fresh strawberry topping and whipped cream (optional).
Nutrition Facts : ServingSize 1 slice, Calories 331 kcal, Carbohydrate 60 g, Protein 7 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 66 mg, Sodium 212 mg, Fiber 1 g, Sugar 42 g
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.
STRAWBERRIES AND CREAM TRIFLE
Very quick easy dessert!
Provided by Michellelauren
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
- Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 377.8 calories, Carbohydrate 50.8 g, Cholesterol 33.5 mg, Fat 17.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 12.3 g, Sodium 321.4 mg, Sugar 31.7 g
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
Steps:
- For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
- To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
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
CREAM CHEESE POUND CAKE
Fresh fruit and a dollop of whipped cream dress up this tender pound cake-a winner with my family and friends. -Richard Hogg, Anderson, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.
Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM CHEESE POUND CAKE
We would have never thought it possible, but we just made pound cake even more indulgent and delicious than ever. Enter, Cream Cheese Pound Cake. This cream cheese cake recipe takes all of the best parts of a classic pound cake and kicks it up with a creamy, dreamy, and slightly tart ingredient that makes us wonder why we didn't think of this little concoction sooner. We dare you to find a better pound cake recipe-this will be the best one you've ever tasted, hands down. It features a perfectly crunchy crust and a fluffy and creamy inside that makes each bite an experience, to say the least. Top each serving with a dollop of whipped cream and fresh cut fruit, then be prepared for the requests for the recipe to start flying in. We won't blame you for telling them all it's an old family recipe, your secret is safe with us.
Provided by Southern Living Editors
Categories Cakes
Time 4h20m
Yield 1 (10-in.) cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Generously coat a 10-inch tube pan with shortening; dust with flour. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla.
- Pour batter into prepared tube pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 45 minutes. Cool in pan 20 minutes. Remove from pan, and let cool completely on a wire rack, about 2 hours.
STRAWBERRY CHEESECAKE TRIFLE
For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. -Marnie Stoughton, Glenburnie, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 344 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CREAM CHEESE POUND CAKE
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.
Provided by Tony
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g
CREAM CHEESE POUND CAKE III
This is a heavy, dense, extremely good pound cake.
Provided by Nanci
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
- Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g
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
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 CREAM CHEESE POUND CAKE
A vibrantly pink, strawberry pound cake that is dense, moist, and velvety thanks to cream cheese and sour cream. It's dense enough to be used for wedding cakes but works for bundt cakes or cupcakes, too!
Provided by Marye Audet-White
Categories Dessert - Cake
Time 1h55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325F.
- Grease a bundt pan thoroughly and then dust with flour.
- Pour out excess flour, tapping the pan lightly to get the as much out as possible.
- Set aside.
- Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
- Add the sugar and continue to beat until blended.
- Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
- Add the Kool Aid mix, vanilla, and the sour cream and blend.
- Add the flour and salt.
- Mix just until blended and smooth.
- Spoon into bundt pan and smooth top.
- Bake for 1 hour and 30 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean. Start checking at 1 hour 15 minutes.
- Allow to cool for 10 minutes in the pan.
- Remove from pan and drizzle with a glaze or let cool and dust with confectioner's sugar.
- Cool completely before slicing.
Nutrition Facts : Calories 397 kcal, Carbohydrate 56 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 188 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
STRAWBERRY CREAM CHEESE CAKE
This recipe is from my mom. I request that she makes this for my birthday. It takes time to make and is work but it is so good. I recommend reading through whole recipe before making.
Provided by happynana
Categories Cheesecake
Time P2DT1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees and put oven rack in center.
- Lightly butter a 9" spring form pan.
- Mix together the crust ingredients and press into bottom of pan.
- Prepare filling. Beat cream cheese with mixer.
- Add remaining ingredients and beat until smooth.
- Pour into pan and bake for 50 to 55 minutes for 9 inch (45 minutes for 10").
- Cake may rise and crack slightly.
- Let stand 10 to 15 minutes.
- Prepare topping while cake is baking.
- Mix together topping ingredients and keep refrigerated until ready to use.
- When the cake is done put the topping mixture on top starting at center to within 1/2 inch of edge.
- Bake another 5 minutes.
- Remove cake from oven and let cool.
- Refrigerate at least 24 hours. (2 - 3 days is best).
- Prepare Glaze several hours before serving.
- Wash and hull strawberries. Dry completely on paper towels.
- In saucepan combine a little jelly and cornstarch.
- Add remaining ingredients. Cook until it becomes clear (about 5 minutes) stir constantly.
- Cool it to lukewarm stirring occasionally.
- Arrange the berries with tips pointing upward on top of cake.
- Spoon the glaze over the berries allowing it to drip down the sides of the cake.
- Serve. Store in refrigerator.
Nutrition Facts : Calories 789.1, Fat 53.4, SaturatedFat 29.4, Cholesterol 213.8, Sodium 370.5, Carbohydrate 69.4, Fiber 2.5, Sugar 52.8, Protein 12.5
SOUR CREAM POUND CAKE
Steps:
- Preheat oven to 350 degrees F. Line the bottom of a 9x5'' loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
- In a small bowl, combine the flour, baking soda, and salt.
- In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
- Stir in the vanilla and sour cream.
- Slowly stir in the flour mixture, just until combined.
- Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 214 kcal, Carbohydrate 29 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 67 mg, Sodium 183 mg, Fiber 1 g, Sugar 17 g, TransFat 1 g, ServingSize 1 serving
CREAM CHEESE POUND CAKE
Look no further for the perfect pound cake recipe. This traditional cake is extra-rich because of the cream cheese and always in style. This beloved cake definitely makes the list for our favorite baking recipes. This showstopping dessert is sure to be a favorite among family and friends at any gathering or festivity.
Provided by Southern Living Editors
Categories Cakes
Time 2h50m
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended.
- Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
- Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).
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.
More about "cream cheese pound cake with strawberries and cream food"
CREAM CHEESE POUND CAKE - THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Preheat oven to 350F and generously grease and flour a tube pan (or bundt pan). Tap out any excess flour.
- Using a stand mixer or an electric mixer, cream together softened butter and cream cheese. Scrape sides and bottom of bowl. Add sugar and beat until well combined and fluffy (about 1 minute on medium-high speed).
- In a separate bowl, combine 6 eggs, 6 egg yolks, vanilla extract and salt. Use a whisk to gently beat until combined and yolks are broken up.
- With mixer on low speed, gradually pour egg mixture into butter mixture until completely combined. Increase speed to medium-high and beat another 1-2 mins. Be sure to pause to scrape the sides and bottom of bowl.
STRAWBERRY CREAM CHEESE POUND CAKE - THE CANDID …
From thecandidappetite.com
Reviews 13Estimated Reading Time 6 minsServings 8-12Total Time 1 hr 30 mins
- Preheat oven to 350°F. Line a 1lb loaf pan with parchment paper and grease lightly with cooking spray and set aside.
- To make the cake, in a small bowl, whisk together the flour and salt and set aside. In a large bowl, cream together the butter and cream cheese. Add in the sugar and beat on high until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Add the flour and stir until just combined. In a separate bowl, lightly mash the strawberries to break them down somewhat. (If your strawberries release a lot of moisture when you mash them, try to strain out the berries and leave out that excess liquid. If you add it all to the batter, it'll add too much moisture to the cake!) Add to the berries to batter and gently fold. Pour into the prepared baking sheet and set aside.
- To make the crumb topping, combine the flour and sugar in a medium bowl. Add the butter and rub with your fingers until crumbly, about the size of peas. Sprinkle over the top of the loaf and bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 60 to 75 minutes.
- Remove from the oven and let cool 20 minutes in the pan before removing to a wire rack to cool completely. Slice and serve or wrap leftovers in plastic and keep at room temperature for up to 3 days. Enjoy!
EASY CREAM CHEESE POUND CAKE RECIPE - FLOUR ON MY …
From flouronmyfingers.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory CakesCalories 310 per serving
PERFECT CREAM CHEESE POUND CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (251)Category DessertServings 12Total Time 4 hrs
- Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
- Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
STRAWBERRY AND CREAM CHEESE POUND CAKE LOAVES - …
From bakefromscratch.com
Estimated Reading Time 2 mins
CREAM CHEESE POUND CAKE RECIPE - SUGAR AND SOUL
From sugarandsoul.co
5/5 (19)Calories 459 per servingCategory Dessert
- Before you even begin the mixing process, it is extremely important that ALL of your ingredients are room temperature. I recommend taking your cream cheese, butter, eggs, and buttermilk out of the refrigerator 2 to 3 hours before you are ready to begin baking.
- Once the ingredients have warmed up. Preheat the oven to 325 degrees F and prep a 10 or 12 cup bundt pan. I have found that the best way to grease a pan is by using the butter stick wrapper. This allows you to easily get all of the crevasses of the bundt pan. And it’s very important that the whole pan is covered for an easy release after baking.
- Once the pan has been greased, flour it by adding a 1/4 cup of flour to the pan and then cover with plastic wrap and shake the pan so that the flour completely covers it. Discard any excess flour.
- Prepare the batter, by creaming together the butter and cream cheese until completely smooth and no lumps remain. The best method for this is a stand mixer fitted with a paddle attachment, but a large bowl and a hand mixer will work too.
THE BEST {CREAM CHEESE} POUND CAKE RECIPE - SELF ...
From selfproclaimedfoodie.com
5/5 (4)Total Time 1 hr 20 minsCategory DessertCalories 251 per serving
- Preheat oven to 325°F. Grease one 9x5x3-inch loaf pan and dust with flour, shake out excess flour, and set aside.
- In bowl of stand mixer with paddle attachment, beat sugar, butter, cream cheese and extracts for 4 to 5 minutes, until very creamy and light in color. Add eggs, one at a time, mixing after each addition and scraping sides of bowl, as needed.
- In separate bowl, whisk together flour, baking powder and salt. Add to the sugar mixture, about a half cup at a time, mixing well after each addition for a smooth batter.
- Spoon batter evenly into prepared pan. Cut through batter several times with a knife to break large air bubbles.
CREAM CHEESE POUND CAKE - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
Reviews 35Calories 364 per servingCategory Cakes
- Do not preheat the oven. Butter and flour a large (12-cup) Bundt or tube pan. You can set the pan on a foil-covered baking sheet in case of any over-flow.
- Beat butter and cream cheese at medium speed of electric mixer until blended and creamy, about 8 minutes. Gradually add sugar, beating another 5-7 minutes on medium. The batter should get very creamy and light with no discernible pieces of cream cheese.
- Add eggs, one at a time, mixing on low to medium just until yellow disappears, about twenty seconds. Add vanilla. Add flour to batter, a little at a time, beating on low speed just until blended. Be sure to scrape the sides and bottom of bowl to blend every bit.
CREAM CHEESE POUND CAKE - JUST SO TASTY
From justsotasty.com
5/5 (3)Total Time 1 hr 30 minsCategory DessertCalories 496 per serving
CREAM CHEESE POUND CAKE - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (2)Total Time 2 hrs 55 minsCategory DessertCalories 707 per serving
- Preheat the oven to 300 degrees F. Grease a standard size bundt pan well with butter or nonstick spray.
- Set aside.In a large bowl or stand mixer, beat the butter and cream cheese well, until high and fluffy.
FRESH STRAWBERRY CREAM CHEESE CAKE - SWEET SPICY KITCHEN
From sweetspicykitchen.com
4.4/5 (112)Category CakeCuisine AmericanTotal Time 47 mins
- Preheat oven to 350 F. Butter and flour 9 inch spring form pan or use cooking spray, instead. Leave aside.
- In a large dish, mix cream cheese and butter with an electric mixer on medium speed for about a minute.
STRAWBERRY & CREAM POUND CAKE WITH JELLO - CALL ME PMC
From callmepmc.com
4.9/5 (29)Total Time 1 hr 35 minsCategory DessertCalories 443 per serving
- Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. I use granulated sugar because it doesn't leave white areas on the cake.
- Whisk glaze together and pour over cooled cake or, my recommendation, pour over individual slices when served.
STRAWBERRIES & CREAM POUND CAKE - DASH OF JAZZ
From dashofjazz.com
Ratings 9Calories 535 per servingCategory Dessert
- Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow. Add eggs, sugar, sour cream, and vanilla extract and continue mixing until uniform.
- In another bowl, mix together flour and sea salt. Add dry mixture to wet mixture in two batches and mix until just combined and no dry pockets remain.
- Add freeze-dried strawberries to a blender or food processor and pulse until ground into powder. Divide cake batter in half and mix ground strawberries into one half of the batter until it is a uniform bright pink color.
REAL STRAWBERRY CREAM CHEESE POUND CAKE - I AM BAKER
From iambaker.net
4.9/5 (8)Total Time 1 hr 40 minsCategory DessertCalories 740 per serving
- Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
- In a saucepan, over medium heat, add sugar and water. Whisk frequently and bring the mixture to a low boil (8-10 minutes).
- In a stand mixer combine cream cheese, butter, confectioners sugar, vanilla, and 1 cup of the strawberry syrup.
CREAM CHEESE POUND CAKE - JUST A TASTE
From justataste.com
5/5 (3)Total Time 1 hr 15 minsCategory Dessert, SnackCalories 456 per serving
- Preheat the oven to 325°F. Grease a 9x5” loaf pan with cooking spray then line it with parchment paper so that it hangs over the two longer sides. Grease the parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on high speed until smooth, scraping down the sides as needed, about 2 minutes.
STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE
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).
STRAWBERRIES AND CREAM CAKE - PRéSIDENT CHEESE
From presidentcheese.com
1/5 Category DessertServings 9Total Time 1 hr 45 mins
CREAM CHEESE POUND CAKE - MRFOOD.COM
From mrfood.com
4/5 (48)Estimated Reading Time 2 minsCategory Cakes
CREAM CHEESE POUND CAKE WITH STRAWBERRIES ... - MYRECIPES
From myrecipes.com
Servings 1
STRAWBERRY CREAM CHEESE POUND CAKE - THE G & M KITCHEN
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