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Strawberry Cream Cheese Pound Cake

Total Time

Prep: 20 min. + chilling

Makes

24 servings

My mother's cousin shared this strawberry cream cheese pound cake recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. —Vickie Britton, Hobbs, New Mexico
Strawberry Cream Cheese Pound Cake Recipe photo by Taste of Home

Ingredients

  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 container (16 ounces) frozen sweetened sliced strawberries, thawed

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 piece: 195 calories, 10g fat (7g saturated fat), 34mg cholesterol, 88mg sodium, 24g carbohydrate (20g sugars, 0 fiber), 3g protein.

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