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Step 1: Step 1

Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.

Step 2: Step 2

In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.

Step 3: Step 3

Add the strawberries and beat util the mixture has turned a light pink color but there are still nice strawberries chunks.

Step 4: Step 4

Pour the cream cheese mixture into a hollowed-out pound cake shell.

Step 5: Step 5

Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs.

Step 6: Step 6

Refrigerate for at least 8 hours.

Step 7: Step 7

Slice, serve, and enjoy!!

<p>Yum Yum...</p>
<p>Yum! My husband would LOVE this :)</p>

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