Strawberry Pound Cake with Cream Cheese Drizzle

by 247tasty

Prep time: 30 min | Cooking: 1 hr 20 min | Servings: 8 or more

The Strawberry Cream Cheese Pound Cake begins with my Cream Cheese Pound Cake ‘s perfect delicate and dense cake crumb. It is then filled with strawberry and topped with strawberry cream frosting so that every bite is filled with the delicious flavor of strawberry. Don’t forget to try and enjoy this recipe with your loved ones, and I guarantee that you’ll love this one.



1/4 c strawberries pureed and strained

For the Cake:

2 1/2 stick butter, softened
2 1/2 c sugar
1 (4 oz) pkg. strawberry jello
(5) ex. large eggs
1 tsp vanilla extract
1 1/2 tsp strawberry extract
1 1/2 tsp baking powder
4 1/2 c flour
1/2 tsp salt
1 1/4 c milk
1/4 c pureed strawberry, strained
1 1/2 c chopped strawberries, you can add more if you want

For the Frosting:

(1) can Pillsbury cream cheese frosting
1 1/2 pkg. (4oz) strawberry jello
1 tsp strawberry extract


1. Preheat oven about 325. Grease and flour a 10″ tube pan. Add and beat butter until creamy, then add sugar, beat until smooth. Add eggs, one at a time. Stir in vanilla and strawberry extracts. Combine the flour, baking powder, and salt. Alternatively, add milk starting and ending with flour mix into the butter mixture. Add and beat lightly the strawberry jello, strawberry puree until combined. Gently stir in chopped strawberries. Pour into prepared tube pan.

2. In the preheated oven, bake for an hour and 20 minutes at about 325. Depending on what brand of oven you use, you may need to check for another 10 minutes. Let it sit in the pan for 20 minutes before removing from pan. Cool completely before glazing.

3. For the Glazing: In a microwaveable bowl, pour the cream cheese frosting, microwave for a minute, stir in extract, jello, and glaze over the cake. I added strawberry halves, but I’m not saying that you have to do it too, it’s up to you whether you add strawberry halves or not. Also, If you want, you can add shredded coconut mix through the cake.

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