Strawberry Pound Cake Dessert Recipes

POUND CAKE WITH STRAWBERRIES

Steps:

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

EASY STRAWBERRY POUND CAKE RECIPE

Steps:

• Preheat oven to 350°F. Prep a 9x5-inch loaf pan by spraying it with baking spray. Set aside.
• In a small mixing bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and eggs together on medium-high until smooth, about 1 minute. Add in the milk, jam, and vanilla, and mix again.
• Add the dry ingredients into the wet ingredients. Whisk together until all of the flour is incorporated. Fold in the strawberries.
• Spread the batter into the prepared loaf pan and place into the preheated oven. Bake for 80-90 minutes, or until a toothpick inserted comes out clean or with moist crumbs. If your bread begins to brown too quickly, tent a piece of tinfoil over the top to prevent darkening. Once baked, remove from the oven and let cool.
• Make the cream cheese frosting by combining all the frosting ingredients in the bowl of stand mixer fitted with a paddle or whisk attachment. Beat on medium-high speed for 3 minutes or until a smooth cream cheese frosting has formed. Spread on the top of the cooled pound cake and top with strawberries. Slice and serve immediately.

STRAWBERRY POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.

AMAZING STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing.

STRAWBERRY LAYERED POUND CAKE DESSERT

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup; stir into gelatin until ice is completely melted. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 15 min. or until slightly thickened.
• Meanwhile, remove cake from foil pan; reserve foil pan. Line reserved pan with foil, with ends of foil extending over sides of pan. Cut cake horizontally into 3 layers. Place bottom cake layer in prepared foil pan; cover with half of the gelatin mixture. Top with second cake layer; cover with remaining gelatin mixture. Top with remaining cake layer. Refrigerate 1 hour or until gelatin mixture is firm.
• Lift dessert from pan, using foil handles. Frost top of cake with remaining whipped topping; drizzle with melted chocolate. Cut into 12 slices. Store leftover dessert in refrigerator.