Cream Cheese Pound Cake With Strawberry Coulis Recipes

STRAWBERRY CREAM CHEESE POUND CAKE

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.

CREAM CHEESE POUND CAKE WITH STRAWBERRIES AND CREAM

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.

STRAWBERRY CREAM CHEESE POUND CAKE

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.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CREAM CHEESE POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

CREAM CHEESE POUND CAKE WITH STRAWBERRY COULIS

Steps:

• 1. DO NOT PREHEAT OVEN. Grease and flour a 10 to 15 cup bundt pan. NOTE: I use Baker's Joy and I used a 10 to 15 cup bundt pan for this recipe.
• 2. Sift flour and salt together; set aside.
• 3. In a large mixing bowl cream together butter, cream cheese and sugar for 10 minutes on low speed.
• 4. Beat in eggs alternately with flour, mixing well after each addition; add vanilla and almond extracts.
• 5. Pour batter into prepared pan.
• 6. Set oven to 325 degrees; bake for 1 hour 15 minutes to 1 1/2 hours or until toothpick or cake tester inserted into center of cake comes out clean. Cool in pan.
• 7. STRAWBERRY COULIS (Strawberry Sauce pronounced: Koo-lee) Combine all the ingredients in a saucepan and bring the mix to a boil. Once it is boiling and the sugar has been dissolved, remove from heat and transfer the mixture to a blender.
• 8. Blend until smooth, and then pass the sauce through a mesh strainer to remove the seeds. NOTE: Straining is not necessary and it doesn't make it taste any better, just a personal preference.
• 9. Serve on top of ice cream, cake, pancakes & waffles, or as a topping for cheesecake. Freeze any remaining for future use.

CREAM CHEESE POUND CAKE III

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.