Cream Cheese Pound Cake With Strawberries And Cream Recipes

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.

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.

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

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.

Steps:

• Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.

Steps:

• Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
• In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.

Steps:

• In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.