Strawberry Pound Cake with Cream Cheese

by Sheryl

Prep time: 30 mins | Cook time: 1 hr 20 mins | Serves: 8 or more

Moist cake from scratch that is bursting with fresh strawberries, filled and topped with a homemade cheese buttercream frosting. Delightful and decadent!

Ingredients

1/4 c strawberries pureed and strained

CAKE:

2 1/2 stick butter, softened
2 1/2 c sugar
1 4 oz package strawberry jello
5 extra-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 (adjust according to your liking)

FROSTING:

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

How to make Strawberry Pound Cake with Cream Cheese

Step 1: Ready the oven. Preheat it to 325 degrees F.

Step 2: Grease, then, flour a 10-inch tube pan with cooking spray.

Step 3: Add the butter and sugar in a medium mixing bowl. Beat until creamy.

Step 4: Gradually add in the eggs, beating every after each addition.

Step 5: Stir in the strawberry extracts and vanilla until well mixed.

Step 6: Combine the flour, baking powder, and salt in a different mixing bowl until incorporated.

Step 7: Add the flour mixture into the butter mixture and pour in the milk. Whisk until well mixed.

Step 8: Mix in the strawberry jello and strawberry puree until incorporated.

Step 9: Lastly, fold in the chopped strawberries.

Step 10: Transfer the batter into the greased and floured pan.

Step 11: Bake in the preheated oven for about an hour and 20 minutes.

Step 12: Once done, remove from the oven and allow the cake to cool for at least 20 minutes at room temperature.

Step 13: To make the glaze, microwave the cream cheese frosting for a minute until soft.

Step 14: Remove the frosting from the microwave and stir in the jello and extract.

Step 15: Evenly spread the glaze over the entire cake.

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