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Cream Cheese Pound Cake with Strawberries & Cream

Source of Recipe


Southern Living Favorites






List of Ingredients



• 1 (16-oz.) container fresh strawberries, sliced
  
• 2 Tbsp sugar
  
• 1 cup butter, softened
  
• 1 (8-oz.) pkg. cream cheese, softened
  
• 2-1/2 cups sugar
  
• 6 large eggs
  
• 3 cups sifted cake flour
  
• 1/8 tsp salt
  
• 1-1/2 tsp vanilla extract
  
• 1 cup whipping cream
  
• 3 Tbsp sugar
  
• Strawberry syrup *
  
• Garnish: whole fresh strawberries
  






Instructions



1. Sprinkle the sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve.
   
   
2. 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, one 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.
   
   
3. Bake at 350 degrees (F) 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.
   
   
4. 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.
   
   Makes 1 (10-inch) cake,
   plus 2-1/4 cups Strawberry Syrup.
   
   






Final Comments


* Strawberry Syrup: Process 1 pint (2 cups) fresh strawberries (can use frozen strawberries, if thawed) in a food processor until smooth. Pour strawberry puree through a wire-mesh strainer into a saucepan, discarding seeds. Stir in 2 cups sugar and 1/4 teaspoon lemon juice; cook over low heat, stirring, until sugar dissolves. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. Remove from heat; cool.

* If you don't have cake flour, you can substitute 1 cup minus 2 Tbsp of sifted all-purpose flour for each cup of cake flour.