Cream Cheese Pound Cake with Strawberries and Cream

Southern Living
Makes 1 (10-inch) cake


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1 (16-ounce) container fresh strawberries, sliced
2 tablespoons sugar
1 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 1/2 cups sugar
6 large eggs
3 cups sifted cake flour
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup whipping cream
3 tablespoons sugar
Garnish: whole fresh strawberries


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, 1 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 350° 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: We got great results for this recipe using a hand mixer and then stirring the flour in by hand. High-powered stand mixers can overbeat some pound cakes, giving them a tough texture.

Created date

December 2002