Strawberry cream cheese pound cake with new and improved topping

I have tried to improve on my earlier efforts at Strawberry cream cheese pound cake.  If you try it, let me know if I have hit the mark.

Strawberry Pound Cake with a hint of almond


  • 1.5 cups butter
  • 8 ounces cream cheese
  • 3 cups sugar
  • 6 large eggs
  • 3 cups flour, sifted
  • 1 tsp almond extract
  • 1 pint strawberries, chopped
  • 1 tsp. vanilla


  1. Let all “cold” ingredients sit out for one hour to bring to room temperature
  2. Pre-heat oven to 300
  3. Beat butter at medium speed with mixer
  4. Gradual add sugar, and beat until the mixture is light and fluffy
  5. Add cream cheese and beat until the mixture is creamy
  6. Add eggs one at a time, beating until just blended after each egg is added.
  7. Gradually add flour to the mixture, beating at LOW speed.  (Scrape flour from sides as necessary.)
  8. Stir in vanilla.
  9. Pour about half of batter into light bundt pan that has been greased with olive oil spray.  (Instead of spraying with olive oil, you can also line a smooth round cake pan with parchment or you can try silicone cake pans.  If you use the silcone pans, be aware that you may need to adjust the time.)
  10. Gently stir strawberries into the batter in the bundt pan.
  11.  Add remaining batter on top.
  12. Bake until a wooden tooth pick inserted into center comes out clean – (should be between 70 and 95 minutes)
  13. Wrap and place in freezer as soon as you are able.
  14. After the cake is frozen, add glaze from below; then serve or put back in the freezer.


  • Use light colored cake pans.
  • Use soft wheat flour – but not baking flour.

Strawberry/almond topping


  • 1/2 cup + 2 tablespoons Truvia
  • 1/2 cup sliced fresh strawberries
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  1. In a small saucepan, combine the Truvia, water, and  the sliced strawberries.
  2. Bring to a boil.
  3. Stir for 1 minute.
  4. Remove from the heat.
  5. Stir in vanilla and almond.
  6. Brush the sauce over the cake.

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