My mother's cousin shared this 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
Updated on Aug. 19, 2023
Strawberry Cream Cheese Pound Cake
Prep 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, divided
- 1 container (16 ounces) frozen sweetened sliced strawberries, thawed, divided
Directions
- 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 whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with the 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.
Loading Popular in the Community
Loading Reviews
