Cream Cheese Pound Cake With Strawberries and Cream

"Use my recipe for Strawberry Sauce (recipe #43690) with this recipe. You won't be disappointed. It's a winner! From Southern Living."
photo by Bev I Am photo by Bev I Am
photo by Bev I Am
photo by Bev I Am photo by Bev I Am
Ready In:
1 10inch cake




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. Wow Bev, this is yummy! My aunt brought me strawberry picking over the weekend and I made her this cake as a thank-you gift. She loved it! The cake was moist and smells SOOoo GOOD when baking! I bake about twice a year and never with much success, but this was really easy. Actually I don't even have an eletric mixer, but with the help of BF, the result was still good. Midway through baking I found the cake was already browned but the cake's not done yet (must be because I have small oven), so I cover the pan with aluminum foil and continue baking. It wasn't a problem. I omitted the syrup because I don't have it and becuase the strawberries were already very sweet. Thank you again for this great recipe, I am so glad my aunt loved it! :D!!
  2. "Strawberry Syrup" refers to another Southern Living recipe in the same issue (April 2002). Definitely not the milk flavoring! Great recipe!
  3. This is just a clarification note - some people seem to be confused about the syrup listed at the end of the instructions. I think this refers to the sweetened strawberry juice that collects in the bowl with the berries, not that neon pink milk-flavouring junk you buy in the grocery store.
  4. the best
  5. Delicious, my family and I loved it! I had never made a pound cake before and did not realize how long it took to bake so we had a late nite snak when it finally came out of the oven at 9:30 pm. Will definetly make this cake again. Perfect, not too sweet and just the right texture to it. Loved it!!!


I joined when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
View Full Profile

Find More Recipes