Strawberries and Cream Pound Cake
- 113 g butter
- 301 g sugar
- 150 g eggs
- 2.50 g vanilla extract
- 192 g all-purpose flour
- 1.50 g salt
- 0.58 g baking soda
- 123 g buttermilk
- 490 g 2% milk
- 96 g (1 pkg./3.4 oz.) instant French Vanilla pudding mix
- 240 g cream cheese, softened
- 113.2 g sweetened condensed milk
- 252 g frozen whipped topping
- 1,147 g Tree Top 4+1 Strawberry Slices Fruit Prep (506576)
- 7.20 g (1 envelope) unflavored gelatin
- Fresh sliced strawberries (optional)
Preheat oven to 325°F. Grease a 9-in. x 5-in. loaf pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In another bowl, mix the flour, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition just until combined.
Pour into the prepared loaf pan and bake for 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a large saucepan, combine the Tree Top Strawberry fruit prep with the gelatin. Warm over medium heat until gelatin is completely dissolved. Place in refrigerator to cool and set.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes.
In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in whipped topping.
Cut cake into eight slices and arrange on bottom of ungreased 13-in. x 9-in. dish; trim to fit. Spread fruit mixture over cake. Layer fresh sliced strawberries over mixture, if desired. Spread pudding mixture over top. Cover and refrigerate for 3 hours before serving.
Makes 15 servings