Traditional pound cake doesn’t have a lot of wiggle room, recipe-wise. Too many changes and it’s just no longer pound cake. One of the easiest ways to change it up is by adding cream cheese for a hint of tanginess.
Another way to keep pound cake interesting is by adding a topping. I’ve topped this one off with one of my favorite sauces, combining strawberries and white chocolate. With just two ingredients, it couldn’t be easier to spruce up the traditional to make an extra-special dessert.
Cream Cheese Pound Cake with Strawberry-White Chocolate Sauce
Makes 12 to 16 servings
3 cups all-purpose flour
1/4 teaspoon salt
1 & 1/2 cups unsalted butter (3 sticks), softened
8 ounces cream cheese, softened
2 cups granulated sugar
1 cup light brown sugar
6 large eggs
2 teaspoons vanilla extract
Preheat oven to 325°F. Generously grease a 12-cup Bundt® pan or tube pan. If using a tube pan, line the bottom of the pan with parchment paper and grease paper.
Whisk together flour and salt. Set aside.
Beat butter and cream cheese until fluffy. Add both sugars and mix well. Add eggs, 2 at a time, mixing well after each addition. Mix in vanilla.
Gradually add flour mixture, beating just until blended.
Pour batter into prepared pan. Bake 80-90 minutes, or until a long pick inserted into the center comes out clean.
Cool cake in pan for about 15 minutes. Then, remove cake to wire rack to cool completely.
3 ounces white chocolate
3 ounces strawberry preserves
Place white chocolate in a microwave-safe bowl. Heat in 30-second increments until chocolate melts when stirred. Add preserves and stir until blended. Spoon warm sauce over cake slices.
pound cake, strawberry, strawberry dessert, white chocolate
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