This post originally appeared on Chocolate, Chocolate, and More on 10/12/2015. Its being reposted here with permission, and I’m so excited to share it with you all!
Strawberry Lemon Cheesecake Poundcake
This is one of those desserts that sounds way more complicated than it actually is. I use a boxed lemon poundcake mix from Krusteaz’s, but you can use a regular pound cake mix if you can’t find that locally.
If you do and want to maintain that awesome lemon flavor, I’d recommend adding 1/2 teaspoon of lemon extract to a regular pound cake mix, or a couple teaspoons of lemon zest. You could also make it from scratch if you are so inclined.
Once that bit has been decided, you are almost done with this. The hardest part for me about baking is always deciding what it is that I want to bake! I spend more time paging through Pinterest and my favorite food blogs than I do actually shopping AND baking the stuff.
I know its full-on-fall right now, but I’m not quite ready to let go of those spring and summer flavors yet. We’re still getting some pretty fantastic strawberries out here in the Pacific Northwest, so I’m taking advantage of that for as long as I possibly can. Even though the weather isn’t really cooperating with my summery reminiscing today, I’m sticking with it.
Don’t get me wrong though. Fall cooking is my favorite kind of cooking. Minus the pumpkin. I might be the only person on the planet that isn’t into pumping everything – but apples? I’m game.
Gimmie, gimmie, gimmie. I look forward to the time every year when Honey Crisps fall below $3 a pound, and this year I think I’m going to try canning some apple pie filling so I have an even quicker go-to dessert for when I’m in a pinch! That plus all the soups, roasts, and casseroles? I’m totally in.
Add that all to the fact that my very favorite meal of all time is Thanksgiving dinner, and I’m a happy lady during the latter months of the year.
You can order Krusteaz Lemon Pound Cake Mix on Amazon if you can’t find it in your local store.
- 1 lemon poundcake mix & any ingredients called for on the box
- 1 quart strawberries washed and hulled
- 1 3.4 ounce box cheesecake instant pudding
- 1 1/4 cup whole milk
- 3 ounce cream cheese room temperature
- 1 cup powdered sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon vanilla
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter melted
- Preheat your oven to 350. Spray your baking pan well with baking spray.
- Reserving 8 -10 of the strawberries, dice the rest and set aside. Mix the poundcake according to package directions. Gently stir in the chopped strawberries into the cake batter, and then spoon into your baking pan. Bake according to package directions. Remove from oven when a cake tester comes out with moist crumbs, and let cool completely.
- Beat together the cheesecake pudding mix and the milk until thickened. Add in cream cheese and continue beating until fully combined. Place the cheesecake mixture into a large gallon baggie, snip off a small piece of one corner, and pipe into remaining hulled strawberries. You will have extra. You can either set this aside and eat it for a midnight snack, or get really crazy and cut your cake in half and use it as a filling. Either way. Equally awesome.
- Cut out little strawberry sized cones from the top of your cake and gently press the strawberries in enough so they don't tip over.
- Mix together the lemon glaze mix or the ingredients listed above for the homemade glaze. Drizzle over the cake and strawberries.
*Choose a baking pan according to your mix's package directions. Some call for loaf pans, some bundt, and some can be baked in a cake pan. Pick your pleasure!
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