Cream Cheese Pound Cake
with Homemade Strawberry Syrup
Country Mouse City Spouse
I don’t know if I have mentioned this before, but City Spouse has one heck of a sweet tooth. Lately, I’ve been trying to keep some fresh ingredients in his treats, and this is one of the best. (A little trick I have since with his Crohn’s he isn’t allowed seeds- take an immersion blender to the syrup once it’s done cooking to break them all up.)
This is a lot like back when my Grandma used to make strawberry shortcake for us all. However, I’m not a shortcake fan… I’ve always found it too dry and crumbly for my taste.
I typically don’t like certain foods due to their texture, not their flavor. Like refried beans. I hate them darned things… not because I don’t like beans, I just don’t like mushy stuff. I know I can’t be the only one that way. *wink*
Moist, sweet (but not too sweet) and paired with the strawberry syrup this is just the perfect summer dessert. Especially for those who love cheesecake but don’t want to mess with keeping it too chilled. This is a surefire WIN at any summer potluck.
Not only does this pound cake pair well with strawberries (I sometimes add whipped cream) but it can go with just about any topping you can dream up. I have topped it with chocolate ganache and peanut butter cups; blackberry or blueberry syrup, and I also absolutely love to eat it plain.
Let me know if you try it and how you like it!!