Strawberry Cream Cheese Pound Cake Recipe
The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.
I followed this recipe as is. The cake itself is lovely. It’s dense and mildly sweet. I love the flavor the cream cheese adds. I did have to bake it an additional 10 minutes to get it cooked through. The strawberries turned to mush in the cake. Which I expected baking strawberries in a dessert. I would try this again with the cake recipe base and substitute the strawberries for peaches or blueberries. I think one of those would hold up better in this type of cake.
Terrible. Very dry. Very heavy. What a waste
Way too dense. I've eaten pound cake since I could swallow good, since my mother made THE best butter pound cake this side of heaven. So I know it has a particular density to it. This was MOISTLY dense, I think due to the amount of strawberries. The flavor was good, and I used the Chocolate Glaze II to top it, but will not try this one again. If you like dense, very moist Pound cake, this is for you. I prefer a regular pound cake, if I'm gonna eat this many calories anyway. I can always add some strawberries over the cake, after baking.
The outside of the cake was done but the inside was uncooked batter. I currently have an electric stove and I have had gas stoves all of my life, this is my first time trying a cake in this stove. I will try it again tomorrow, if things dont work out I'm getting rid of this stove!
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A lightly sweet vanilla cream cheese filling is piped into the center of large fresh strawberries in this fun but elegant dessert. Dipping the berries in chocolate is an optional extra.