Strawberry Cream Cheese Pound Cake

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, divided; 1 container (16 ounces) frozen sweetened sliced strawberries, thawed, divided

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Vickie Britton, Hobbs, New Mexico

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Aug. 19, 2023

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

TEST KITCHEN APPROVED

Strawberry Cream Cheese Pound Cake

Contest Winner

1 Reviews Add your review

Yield:24 servings

Prep:20 min

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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

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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 whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with the remaining 1/2 cup strawberries in juice before serving.