Shelly's Recipe

CREAM CHEESE POUND CAKE WITH STRAWBERRIES AND CREAM

Category: Cakes

1 (16 oz) container fresh strawberries, sliced
2 tbsp sugar
1 cup butter, softened
1 (8 oz) pkg cream cheese, softened
21/2 cups sugar
6 large eggs
3 cups sifted cake flour, or substitute 1 cup sifted flour minus 2 tbsp for each cup of cake flour
1/8 tsp salt
1 1/2 tsp vanilla extract
1 cup whipping cream
3 tbsp sugar
Strawberry Syrup (see below)

Sprinkle sliced strawberries with 2 tbsp sugar; cover and chill until ready to serve.

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add 2 1/2 cups sugar, beating well.

Add eggs, l at a time, beating until combined. Stir in flour by hand just until moistened. Stir in vanilla. Pour batter into a greased and floured 10 inch tube pan. Bake at 300 for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Cut into slices.

Beat cream and remaining 3 tbsp sugar at high speed with an electric mixer until stiff peaks form. Serve with pound cake; top with strawberry mixture and drizzle with Strawberry Syrup. Garnish, if desired.

Strawberry Syrup
1 pint (2 cups) fresh strawberries or 2 cups frozen strawberries, thawed, may be substituted
2 cups sugar
1/4 tsp lemon juice

Process strawberries in a food processor until smooth. Pour strawberry puree through a wire-mesh strainer into a saucepan, discarding seeds. Stir in sugar and juice; cook over low heat, stirring until sugar dissolves. Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes. Remove from heat; cool. Makes 2 1/4 cups