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Strawberry Pound Cake Recipe

Strawberry Pound Cake Recipe
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5.3 from 5 reviews

Love spring and summer’s fresh strawberries? They’re even better enjoyed in this dreamy, creamy Fresh Strawberry Yum Yum! A layer of fresh berries sandwiched between two thick fluffy layers of deliciousness makes for one very tasty dessert, indeed. As an added bonus, this Southern classic is no-bake, too.

Ingredients

Crust:

  • 2 1/2 c. graham cracker crumbs
  • 12 T. unsalted butter, melted

Strawberry Filling:

  • 5 to 6 c. sliced fresh strawberries
  • 1 (3 oz.) package strawberry Jell-o

Cream Cheese Mixture:

  • 2 (8 oz.) packages cream cheese, softened
  • 1 c. confectioners’ sugar
  • 4 c. whipping cream
  • 2 tsp. vanilla extract, divided
  • 6 T. granulated sugar

Instructions

  1. Prepare the Strawberry Filling: Place sliced strawberries in a saucepan and sprinkle with dry Jell-o powder; stir gently to evenly coat berries. Heat over medium-low heat just until Jell-o is dissolved. Remove from heat and set aside to cool.
  2. Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Blend with a fork until crumbs are moistened. Set aside 3 tablespoons of crumbs to sprinkle on the top. Press crumb mixture into the bottom of a 9×13-inch pan that’s been sprayed with non-stick cooking spray.
  3. Prepare the Cream Cheese Mixture: With an electric mixer, cream together softened cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract until smooth. In a separate bowl, whip the whipping cream, granulated sugar, and remaining 1 teaspoon vanilla extract until stiff peaks form. By hand, mix together whipped cream and cream cheese mixture until well combined.
  4. Assemble the Yum Yum Layers: Spread a little less than half the cream cheese/whipped cream mixture evenly over the crust. Gently spoon and spread cooled strawberry filling evenly over the cream cheese layer. Top strawberry layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the strawberry layer, covering it completely. Sprinkle the top with the 3 tablespoons reserved graham cracker crumbs. Cover and refrigerate for several hours or overnight before serving.

Notes

  • 2 (16 oz.) packages of strawberries will yield the about 5 to 6 cups sliced berries needed in this recipe.
  • Sugar-free strawberry Jell-o works just fine, if you’d prefer.
  • You can substitute 16 ounces of Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture if you’d like.
  • You can easily halve this recipe and prepare it in an 8×8-inch pan.

Nutrition

Find it online: https://bitezly.com/fresh-strawberry-yum-yum/