Layered Strawberry Lime Pound Cake Recipe

Name: Layered Strawberry Lime Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 1/2 cup (1 stick) butter, softened; 1-1/2 cups sugar; 2-1/2 Tbsp. grated lime peel, divided; 1 tsp. vanilla; 3 eggs; 1-1/2 cups flour; 1-1/2 cups thawed COOL WHIP Whipped Topping; 2/3 cup canned sweetened condensed milk; 1/4 cup lime juice Safeway 3 ct For $1.00 thru 02/09; 12 medium strawberries, divided Safeway 1 lb For $3.99 thru 02/09; 3 thin strips lime zest Safeway 3 ct For $1.00 thru 02/09

Servings: persons

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1-1/2 cups sugar
2-1/2 Tbsp. grated lime peel, divided
1 tsp. vanilla
3 eggs
1-1/2 cups flour
1-1/2 cups thawed COOL WHIP Whipped Topping
2/3 cup canned sweetened condensed milk
1/4 cup lime juice Safeway 3 ct For $1.00 thru 02/09
12 medium strawberries, divided Safeway 1 lb For $3.99 thru 02/09
3 thin strips lime zest Safeway 3 ct For $1.00 thru 02/09

1
Preheat oven to 325 degrees F. Spray 9-inch round cake pan with cooking spray.
2
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
3
Add sugar; beat until light and fluffy.
4
Add 2 Tbsp.
5
of the lime zest and the vanilla; mix well.
6
Add eggs, one at a time, beating after each addition until well blended.
7
Gradually add flour, beating on low speed after each addition until well blended.
8
Pour into prepared pan.
9
Bake 1 hour or until wooden toothpick inserted in center comes out clean.
10
Cool in pan on wire rack 15 min.
11
Remove cake from pan; cool completely.
12
Combine whipped topping, sweetened condensed milk, lime juice and the remaining 1-1/2 tsp.
13
lime peel.
14
Cut cake horizontally in half.
15
Place bottom half of cake on serving plate; spread with half of the whipped topping.
16
Slice 9 of the strawberries; place on top of whipped topping.
17
Cover with top of cake.
18
Spread remaining whipped topping on top of cake.
19
Slice remaining 3 strawberries, arrange on top of cake to resemble 3 flower shapes.
20
Add a strip of lime peel to each for the flower's stem.
21
Store in refrigerator.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened, 1/2 cup (1 stick) butter, softened, 1-1/2 cups sugar, 2-1/2 Tbsp. grated lime peel, divided, and more.

Yes, Layered Strawberry Lime Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Strawberry Lime Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions