Strawberry Pound Cake With Cream Cheese Drizzle Food

HOMEMADE STRAWBERRY BUNDT CAKE RECIPE

Steps:

• Place strawberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally.
• Cook for about 5-6 minutes, or until the mixture starts to boil. Reduce the heat slightly to medium-low heat and continue cooking for about 15-16 minutes, or until the strawberries have cooked down and the sauce has thickened up.
• Allow the sauce to cool to room temperature (as it cools, it will continue to thicken).
• *You will use only 1/3 cup of the sauce for the cake and about 1-2 Tbsp for the glaze (you may still have a couple Tbsp of sauce leftover).
• Preheat oven to 350 degrees.
• Cream butter until light and fluffy, about 1 minute. Add in sugar and lemon zest; cream the mixture until well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, sift together salt, baking powder, flour and cornstarch.
• Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
• Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract and crushed freeze dried strawberries. Mix until just combined.
• If using red or pink gel food coloring, add in 2-3 drops and gently stir the coloring in until combined.
• Grease a bundt pan very well and pour the batter into the pan evenly.
• Bake for about 45-50 minutes, or until a cake tester comes out clean (mine took exactly 48 minutes).
• Allow the bundt cake to cool about 10 minutes, then remove the cake from the pan and allow it to finish cooling on a wire rack.
• Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the glaze is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce.
• Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries.
• Enjoy!

STRAWBERRY POUND CAKE

Steps:

• Prep oven and pan. Position a rack in the middle of your oven. Pre-heat your oven to 350°F/177°C).
• Sift dry ingredients. In a large mixing bowl, sift together flour, salt, baking powder and baking soda. Remove a tablespoon of the flour mixture and toss with the diced strawberries (this helps the strawberries from not sinking to the bottom of your cake). Set both aside.
• Combine sour cream and vanilla. In a small bowl or measuring cup, stir together the vanilla extract and sour cream.
• Cream butter and sugar. In a stand mixer fitted with the paddle attachment, or a in a large mixing bowl with a hand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes.
• Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
• Alternate flour and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, in 3 batches, beginning and ending with the flour. Do not overmix at this point. Stop stirring once you see the last of the flour has been stirred in. With a wooden spoon or spatula fold in the diced strawberries.
• Add strawberries. With a wooden spoon or spatula fold in the diced strawberries.
• Prepare bundt pan. Grease and flour one bundt cake pan. I like to grease with either shortening and a dusting of flour, or cooking spray (I like using a cooking spray with flour) and then dust with flour. You can also use two 9x5" loaf pans and grease/flour those instead.
• Bake the cake. Pour batter into pan. Bake in a preheated 350°F oven for approximately 50-60 minutes. (If baking in a loaf pan, divide the batter between the two pans and bake for 40-45 minutes). The cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Allow cake to sit in the pan for 10 minutes before turning the cake out onto a wire rack to further cool. Allow to cool before glazing.
• Make the glaze. Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less heavy cream.

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 SHORTCAKE TRIFLE

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
• Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
• For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
• For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
• To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

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.

HOMEMADE STRAWBERRY POUND CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325°F. Grease and flour a tube pan. Place strawberries in a bowl and cover with 1/2 cup of the sugar. Let sit for two hours or until you have 1/2 cup strawberry juice; set aside. Place the strawberries for the glaze in a bowl and cover with 1/2 of the sugar also to make strawberry juice. In a mixing bowl, beat the butter and sugar until light and fluffy; approximately 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients and add to the creamed mixture alternately with the sour cream; mix well. Fold in the strawberries and juice. Pour into the prepared cake pan and bake for 55 minutes, or when a knife inserted in the center comes out clean. Let cool in pan for 10 minutes, remove and invert onto a wire rack. Poke holes on the top of the cake with a fork. In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Drizzle some of the sauce over the warm cake. Serve cake with remaining sauce and homemade whipped cream.

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

STRAWBERRY POUND CAKE WITH VANILLA CREAM GLAZE

Steps:

• Preheat the oven to 350°F. Butter and flour a bundt pan or spray liberally with baking spray. Set aside
• Using an electric mixer cream together the butter, sugar, vanilla extract. Cream for 3 minutes on medium-high speed until light and fluffy.
• Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
• In a separate bowl, sift together the flour, pudding mix, baking powder, baking soda and salt.
• On low speed, add the sifted dry ingredients alternately with the buttermilk beginning and ending with buttermilk. Once all has been added, increase the speed to medium and whip until smooth for around 30-45 seconds.
• By hand, fold the strawberries into the batter. Spread evenly into the bundt pan.
• Bounce the pan on the counter a few times to release any trapped air.
• Place into the oven and immediately lower the temperature to 325°F. Bake for 1 hour 20-30 minutes, covering with aluminum foil halfway through to prevent over browning.
• Cool in the pan on a cooling rack for 20 minutes then remove from the pan to cool completely.
• To glaze: In a small bowl mix together the powdered sugar, cream and vanilla. Mix until smooth. Add additional cream as needed to thin. Drizzle over the cooled cake.
• Store chilled.

STRAWBERRY GLAZED POUND CAKE

Steps:

• Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan with cooking spray and set aside.
• In a medium size bowl, combine the flour, baking powder, baking soda and salt. Set aside.
• In the bowl of your mixer beat together the butter, sugar and vegetable oil on medium speed until light and fluffy. Add the eggs and mix for another 30 seconds or until well incorporated. Add the vanilla, lemon zest, lemon juice, sour cream, milk and continue mixing until everything is well incorporated.
• Add the flour mixture to the mixer bowl and mix until all the flour is well incorporated into the batter.
• Pour the batter into the prepared bundt pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean.
• Cool the cake for 15 minutes before removing from pan, then continue cooling on a wire rack or serving plate.
• While the cake is baking, prepare the strawberry glaze. In a saucepan, add all the strawberry glaze ingredients, and bring to a boil over medium heat. Reduce the heat, to medium low and continue cooking for another 5 minutes, until the sauce thickens. Pour the strawberry mixture into a blender and blend until smooth.
• Let the glaze cool completely before drizzling over the cake. If you like you can top the pound cake with additional strawberries.

STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees and spray a loaf pan with pam baking spray
• Using a large bowl, whisk together the flour, baking soda, and salt
• Using another large bowl, beat together the butter, sugar, and vanilla until combined and fluffy
• Beat in the eggs, one at a time until combined and smooth
• Beat in the milk until combined
• Gradually beat in the dry ingredients until combined and smooth
• Fold in the diced strawberries
• Scoop batter into the loaf pan and bake in the oven for 45-55 minutes or until a light golden brown and a toothpick comes out clean
• Allow cooling for 15 minutes before removing and placing onto a wire rack

STRAWBERRY CREAM CHEESE POUND CAKE

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.

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE

Steps:

• 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 a 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).
• NOTE: We tested with Marzetti Glaze for Strawberries.

LAYERED STRAWBERRY CHEESECAKE BOWL

Steps:

• Combine berries and sugar. Refrigerate until ready to use. Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups COOL WHIP; spoon half into 2-1/2-qt. bowl.
• Top with cake, berries and remaining Neufchatel mixture. Refrigerate 4 hours.
• Melt chocolate; drizzle over trifle. Top with remaining COOL WHIP.

STRAWBERRY POUND CAKE

Steps:

• Lower the oven rack to the next to lowest position.
• Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
• Strawberry Puree and Reduction- Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree. Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool. Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
• In a separate bowl whisk the flour and baking powder to combine, set aside for later
• In the bowl of your mixer, cream the butter until sooth. Gradually add the sugar and beat at medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.
• Add the eggs one at a time, mixing after each until the yolk disappears.
• In a 1 cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree. If you end up having a bit less than 1/2 cup, when you add it to the 1/2 cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
• With the mixer on low speed, add the flour/baking powder mixture alternately with the milk/puree mixture. Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients. Mix just until combined. If adding a little pink coloring gel, you can do so at this time.
• Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached. Keep an eye on the cake, if the top of the cake begins to get to dark, loosely place a piece of aluminum foil over it. Check at 1 hour for doneness.
• Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.
• 2 1/2 cups (230g) powdered sugar (sift then measure)
• 2 to 3 Tablespoons milk depending on how thick you want the glaze
• 1 teaspoon (4g) vanilla extract (use clear extract for a whiter glaze)
• Mix all ingredients until smooth. If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.

IRRESISTIBLE CREAM CHEESE POUND CAKE WITH FRESH STRAWBERRY TOPPING

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).

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350°F / 177°C / Gas mark 4
• Butter and flour an 8 x 5 loaf pan.
• Sift flour, baking powder and salt together, set aside.
• Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 3 minutes.
• Add sugar and beat to combine. Scrape down bowl and add eggs, one a time, mixing thoroughly before adding in second egg.
• Add vanilla and milk, beat on low just to incorporate.
• Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
• Scrape down bowl, making sure to scrape the bottom of the bowl, beat on low for 30 seconds.
• Add 1/3 of the batter to the loaf pan. Smooth to make an even layer in the bottom of the pan.
• Then add sliced strawberries to the remainder of the batter and gently fold them in, using a rubber spatula.
• Add remaining batter to loaf pan and smooth the top.
• Bake for 60 - 70 minutes, or until a tester inserted comes out clean.
• Cool cake in pan for 10 minutes, then invert cake to release.
• Cool pound cake completely on wire rack before slicing.

STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350. Grease and flour a 10 cup bundt pan, set aside.
• In stand mixer beat your butter and sugar until light and fluffy.
• Add in your eggs, one at a time mixing well after each addition
• Then add in your vanilla and beat again until it is combined.
• In large bowl add your flour, jello and baking soda.
• Whisk this mixture until it is combined really well and jello is spread out evenly among the flour.
• Alternate adding your dry ingredients with your milk until everything is combined.
• Lastly add in your strawberries and fold them in until distributed evenly through the batter.
• Spoon into a greased and floured bundt pan and bake for 1 hour to 1 hour 10 minutes.
• Remove from oven and let cool in pan for about 5 minutes before turning out onto rack to cool completely.
• Meanwhile to make glaze whisk together 1 cup flour, 1 tsp strawberry extract (more if you like the flavor) and enough milk to get your desired drizzle. Then drizzle over cooled cake.

DELICIOUS STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Prepare the Pan and Preheat the Oven - Preheat the oven to 350 degrees Fahrenheit. Grease the bundt pan with cooking spray and also sprinkle with flour.
• Beat Butter, Cream Cheese, and Sugar - With an electric mixer using a paddle attachment, beat the butter, cream cheese, and sugar at medium speed. Beat the mixture for 4-5 minutes until light and fluffy. Scrape the sides of the bowl occasionally to ensure the mixture gets fully combined.
• Add Eggs and Extracts - Add the four eggs to the butter mixture, one at a time, beating well after each one is added. Next, add in the vanilla extract and also almond extract.
• Whisk Dry Ingredients and Add Buttermilk - In a medium bowl, whisk the flour and baking powder together until mixed. Next, add the flour mixture carefully into the wet ingredients. Alternate with adding flour mixture and also the buttermilk to the butter mixture, mixing well after each addition.
• Pour Batter into the Pan - Pour one-third of your prepared pound cake batter into the bundt pan. Pour in eight teaspoons of strawberry glaze into the batter and use a wooden skewer to swirl it. Repeat adding the batter and strawberry glaze on more time, then top with remaining batter.
• Bake the Cake - Bake the cake for 70 minutes or until a toothpick stuck in the middle comes out clean. Let the cake cool in the pan for 15 minutes after baking. After baking, allow your bundt cake to cool on a wire rack.
• Make Glaze and Decorate the Strawberry Cream Cheese Pound Cake - In a small bowl, whisk together the confectioners' sugar and buttermilk until smooth. Then, drizzle the glaze onto the cooled cake and top with fresh strawberries.

BEST STRAWBERRY POUND CAKE WITH CREAM CHEESE (HOMEMADE)

Steps:

• In a large bowl cream sugar and butter on medium speed Mix in cream cheese Add room temperature eggs This is your wet mixture. In a medium bowl sift the flour . Add the dry ingredients to the wet ingredients. The flour mixture will make the cake batter stiff so continue to mix on low speed until completely blended. Fold in the sliced strawberries. Pour into a greased and floured bundt pan Place it into a cold oven Bake at 300 degrees for 1 hour and a half to 1 hour & 45 minutes - baking times can vary. When the cake is golden brown remove it carefully from the oven You cake is done if a wooden pick comes out clean Cool it on a wire rack. Only invert the cake on your favorite cake plate once it's completely cool.

CREAM CHEESE POUND CAKE WITH STRAWBERRIES AND CREAM

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.

CHOCOLATE-STRAWBERRY POUND CAKE TORTE

Steps:

• Microwave 2 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Beat cream cheese in medium bowl with mixer until creamy. Blend in melted chocolate. Gently stir in 1 cup COOL WHIP.
• Cut cake into 6 horizontal slices. Place bottom layer, cut side up, on waxed paper-covered baking sheet; spread with about 1 Tbsp. jam, then 3 Tbsp. cream cheese mixture. Repeat all layers 4 times; cover with top cake layer. Frost top and sides of cake with remaining COOL WHIP. Transfer to serving plate.
• Refrigerate 2 hours. Melt remaining chocolate as directed on package; drizzle over cake. Let stand until chocolate is firm. Garnish with strawberries before serving.

STRAWBERRY POUND CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Next, place the eggs in a bowl of water to bring them to room temperature.
• Beat the butter in a stand mixer, gradually add the sugar and allow the two to cream for four to five minutes, until light and fluffy.
• Add in the cream cheese and beat until creamy.
• Next, remove the eggs from the water and add them one at a time. Beat after each egg and scrape down the sides of the bowl to make it's all mixed together.
• Add the flour one cup at a time on low speed and scrape the bowl afterward.
• Fold in the vanilla extract with a spatula. This prevents you from stirring out all the air and ensures everything is combined.
• Spray the pan with baking spray. Next, and half of the batter to the pan.
• Spoon seven to eight dollops of strawberry glaze on top of the batter then swirl with a spoon, knife, or skewer.
• Top with the remaining batter.
• Next, bake for 80-90 minutes. Rotate the pan at 45 minutes. Check with a skewer beginning at the 75-minute mark.
• Allow the cake to cool on a wire rack for 15 minutes before removing the pan. Let the cake cool for one hour.

POUND CAKE WITH STRAWBERRY GLAZE

Steps:

• Preheat oven to 350 °F.
• In a large bowl combine 2 cups sugar, oil and butter and beat with a mixer at medium speed until light and fluffy.
• While still beating, add the eggs until combined.
• Add the vanilla, lemon rind and 2 tablespoons lemon juice and stir well.
• In a bowl, combine the all-purpose flour, whole-wheat pastry flour, baking powder, baking soda, and salt.
• In a separate bowl, combine the sour cream and milk.
• Combine the flour mixture and sour cream mixture alternating with the wet ingredients mixture, beginning and ending with the flour.
• Pour the batter into a 10-cup Bundt pan greased with baking spray.
• Bake cake in the preheated oven for 55 minutes until a wooden toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes before removing from the pan to cool completely on a wire rack.
• In a saucepan, combine the strawberries, ⅓ cup corn starch, lemon juice and salt and bring to a boil. Reduce the heat and cook for a further 3 minutes until thickened.
• Strain the glaze through a sieve discarding the solids and drizzle over the pound cake, to serve.