Tree Top


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

Cream Layer

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

Fruit Layer

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.

Fruit Layer

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.

Cream Layer

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