LEMONADE POUND CAKE RECIPE RECIPES

Name: Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Total time: 20 min
Yield: 24 servings.
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

STRAWBERRY CREAM CHEESE POUND CAKE RECIPE: HOW TO M…

Strawberry Cream Cheese Pound Cake Recipe: How to M… image

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

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 24 servings.

Number Of Ingredients 6

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

Steps:

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., 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 : Calories 195 calories, FatContent 10g fat (7g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 88mg sodium, CarbohydrateContent 24g carbohydrate (20g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

STRAWBERRY CREAM CHEESE POUND CAKE RECIPE: HOW TO M…

Strawberry Cream Cheese Pound Cake Recipe: How to M… image

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

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 24 servings.

Number Of Ingredients 6

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

Steps:

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., 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.

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