Name: Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Cream Cheese Pound Cake

1. 1 loaf (10-3/4 ounces) frozen pound cake, thawed -

2. 1 package (8 ounces) cream cheese, softened -

3. 1 can (14 ounces) sweetened condensed milk -

4. 1/3 cup lemon juice -

5. 1 carton (12 ounces) frozen whipped topping, thawed, divided -

6. 1 container (16 ounces) frozen sweetened sliced strawberries, thawed, divided -

How to cook deliciously - Strawberry Cream Cheese Pound Cake

1. Stage

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. Stage

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.