Cream Cheese Pound Cake With Strawberries and Cream

Recipe by Bev I Am
READY IN: 2hrs




  • 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.