Strawberry Cream Cheese Pound Cake

food, strawberry cream cheese pound cake

Layered Strawberry Pound Cake Dessert Exps Rc21 261630 B07 21 12b

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 Total Time

Prep: 20 min. + chilling


24 servings


  • 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

image/svg+xml Text Ingredients View Recipe


  1. Cut pound cake into 1/2-in. slices; place in bottom of a 13×9-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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