Real Recipes From Real Home Cooks ®

cream cheese pound cake with strawberry coulis

(2 ratings)
Recipe by
Diane Atherton

A co-worker & friend gave the pound cake recipe to me about 8 years ago. A friend of hers had baked this cake for her birthday and gave her the recipe. She attempted to bake it and said it rose over the pan and ran over into her oven. It was my guess that "maybe" she had used self-rising flour instead of all purpose. Our office had a tradition of celebrating birthdays with a cake. I made this cake for her next birthday. It was such a hit, that it became the most requested cake for our birthday celebrations. I have since added a Strawberry Coulis (koo-lee). Hope you enjoy

(2 ratings)
yield 20 generous servings
cook time 1 Hr 30 Min
method Bake

Ingredients For cream cheese pound cake with strawberry coulis

  • 3 c
    all purpose flour, sifted
  • 1/4 tsp
  • 1 1/2 c
    sweet butter, softened
  • 1
    (8-oz) package cream cheese, softened
  • 3 c
  • 6 lg
    eggs, room temp
  • 1 1/2 Tbsp
    pure vanilla extract
  • 1/4 tsp
    almond extract
  • 5 1/2 c
    strawberries, fresh or frozen
  • 3/4 c
  • 1/4 c

How To Make cream cheese pound cake with strawberry coulis

  • 1
    DO NOT PREHEAT OVEN. Grease and flour a 10 to 15 cup bundt pan. NOTE: I use Baker's Joy and I used a 10 to 15 cup bundt pan for this recipe.
  • 2
    Sift flour and salt together; set aside.
  • 3
    In a large mixing bowl cream together butter, cream cheese and sugar for 10 minutes on low speed.
  • 4
    Beat in eggs alternately with flour, mixing well after each addition; add vanilla and almond extracts.
  • 5
    Pour batter into prepared pan.
  • 6
    Set oven to 325 degrees; bake for 1 hour 15 minutes to 1 1/2 hours or until toothpick or cake tester inserted into center of cake comes out clean. Cool in pan.
  • 7
    STRAWBERRY COULIS (Strawberry Sauce pronounced: Koo-lee) Combine all the ingredients in a saucepan and bring the mix to a boil. Once it is boiling and the sugar has been dissolved, remove from heat and transfer the mixture to a blender.
  • 8
    Blend until smooth, and then pass the sauce through a mesh strainer to remove the seeds. NOTE: Straining is not necessary and it doesn't make it taste any better, just a personal preference.
  • 9
    Serve on top of ice cream, cake, pancakes & waffles, or as a topping for cheesecake. Freeze any remaining for future use.

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