Strawberries and Cream Pound Cake

Strawberries and Cream Pound Cake | The Old Mill | Pigeon Forge, TN

We love this cake during strawberry picking season, especially on those warm days when you want something light and refreshing.

In this recipe, we use the best flour for your cake-making needs. Our high-quality Miller’s Choice Unbleached Flour is not bromated or bleached. It has a bright color but isn't too white and at the same time retains some natural goodness.

The topping makes this cake a mouth-watering delight. Fresh strawberries are combined with our strawberry preserves and layered with a divine whipped topping. The addition of cream cheese to the topping balances out the sweetness of the berries of our small-batch strawberry preserves.

The rich flavors will have your taste buds asking for seconds!

Yield: 15 Servings
STRAWBERRIES AND CREAM POUND CAKE

STRAWBERRIES AND CREAM POUND CAKE

Ingredients

Cake
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Miller's Choice Unbleached Flour
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
Topping
  • 2 (8-ounce) package cream cheese, softened
  • 3 cups heavy whipping cream
  • 2 cups confectioner's sugar
  • 2 teaspoons vanilla extract
  • 1 whole jar Heritage Strawberry Preserves or Mountain Strawberry Preserves
  • 1 pound fresh strawberries, washed, cored, and sliced to desired thickness to layer across the top of the cake

Instructions

Cake
  1. Preheat oven to 325 degrees F. Beat butter and sugar until light and fluffy in mixing bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  2. In another bowl, whisk Old Mill Plain Flour, baking soda, and salt until blended. Add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients, beating after each addition just until combined.
  3. Spread batter into a greased and floured 9 x 13-inch baking pan. Bake for 40-45 minutes or until it tests done in the middle. Cool completely before adding the topping.
Topping & Assembly
  1. Whisk cream cheese until smooth. Add in, 1/2 cup at a time, the heavy whipping cream until it blends smooth and begins to whip the cream. Then stream in the remaining whipping cream.
  2. As it whips, add in 1/2 cup at a time the confectioner's sugar until all is well incorporated. Scrape down bowl as needed.
  3. Whip in vanilla extract and continue whipping until stiff peaks will hold. Do not over whip.
  4. Warm entire jar of jelly in the microwave until loose enough to pour and spread on the cake, about 1-2 minutes.
  5. Arrange strawberry slices on top.
  6. Spread topping over.
  7. Cover and refrigerate 2 hours or overnight.

Notes

  1. When preparing the topping, chill the mixing bowl in the freezer for 30 minutes, along with your whisk and heavy cream. This will help the cream to whip up better.
  2. Scrape down the bowl a couple of times as you blend the cream cheese and the whipping cream to help ensure lumps of cream cheese blend in with the cream.
  3. Cake can be prepared ahead of time and can be cubed to assemble as a trifle, alternating each layer of cake, preserves, strawberries, and topping.


 
DessertsLisa Dunncakes, frosting, strawberries