Strawberry Pound Cake Recipe

If you’re on the lookout for a luscious, crowd-pleasing dessert that’s easy to make yet impresses like a pro’s creation, this Strawberry Pound Cake Recipe is your new best friend in the kitchen. I absolutely love how this cake turns out — it’s moist and packed with fresh strawberry flavor, and the optional glaze adds that perfect sweet finish. Whether you’re baking for a special occasion or just want a treat to enjoy with afternoon tea, keep reading because this recipe is fan-freaking-tastic and surprisingly simple to nail every time!

this Recipe

Ingredients You’ll Need

Every ingredient here plays a key role in making the perfect strawberry pound cake, from the cake mix giving structure to the gelatin packing in that strawberry punch. Here’s a quick rundown to keep in mind when shopping:

• White Cake Mix: The base of this recipe — I recommend a good-quality mix for the best texture.
• All-Purpose Flour: Adds a little extra structure and heft to the batter, ensuring your cake stands up beautifully.
• Large Eggs: I find that fresh eggs help with rise and richness.
• Water: Helps loosen up the batter for a tender crumb.
• Vegetable or Canola Oil: Keeps the cake super moist; don’t substitute with butter here or it might dry out.
• Strawberry Flavored Gelatin: This is the magic ingredient that infuses the cake with robust strawberry flavor — sugar-free works great too!
• Chopped Fresh Strawberries: Adds bursts of real strawberry goodness — fresh is best, but frozen works in a pinch (just thaw and drain first!).
• Finely Chopped Strawberries for Garnish: For that fresh, eye-catching finish on top of the glaze.
• Unsalted Butter (for glaze): Melts beautifully into the powdered sugar for a rich coating.
• Powdered Sugar: Creates the sweet, smooth glaze that balances the cake’s texture.
• Milk: Adjust glaze consistency — add little by little for just right flow.
• Vanilla Extract: Adds depth and warmth to the glaze flavor.
• Kosher Salt: Just a pinch in the glaze to brighten and enhance the sweetness.

Variations

I love that this Strawberry Pound Cake Recipe is so adaptable — once you’ve got the basic down, feel free to make it truly yours. Here are some of the ways I’ve personalized it with great success.

• Make It Dairy-Free: I swapped the milk in the glaze for almond milk and used a dairy-free butter alternative — still delicious and perfect for friends avoiding dairy.
• Use Frozen Strawberries: I once forgot fresh strawberries at the store, so I thawed and drained frozen berries instead — the cake was just as flavorful, just a little juicier.
• Add a Citrus Twist: Sometimes I stir in a teaspoon of lemon zest to the batter or the glaze for a bright, refreshing layer of flavor that pairs wonderfully with strawberries.
• Mini Bundt Cakes: I’ve tried making this batter into mini Bundt pans for parties — they bake faster and make adorable single-serving treats.

How to Make Strawberry Pound Cake Recipe

Step 1: Prep for Perfect Shape and Texture

Start by preheating your oven to 350°F and giving your pan a good spray of nonstick cooking spray. I swear by using a Bundt pan rather than an angel food pan — the cake’s ridges get beautifully defined, and it looks just stunning on the serving plate. Plus, it’s easier to flip out when fully cooled.

Step 2: Mix It Like a Pro

In a large mixing bowl, combine your white cake mix, all-purpose flour, eggs, water, vegetable oil, strawberry gelatin, and chopped fresh strawberries. I like to use an electric mixer, starting on low speed to just bring everything together, then crank it up to high for about 2 minutes. This aerates the batter, ensuring a light, fluffy crumb without overmixing — that’s the trick I learned the hard way.

Step 3: Bake and Cool with Care

Pour the batter into your prepared pan and bake on the center rack for 35 to 40 minutes. You want to check with a toothpick inserted into the center — it should come out clean or with just a few moist crumbs. Once baked, cover the cake pan tightly with foil and let it cool completely right in the pan. I know it’s tempting to unmold early, but this cooling step sets the texture just right and prevents crumbling.

Step 4: Unmolding Magic

When the cake is cool, take a butter knife with a rounded tip and gently run it around the edges and the center tube of the pan to loosen the cake. Then place a serving platter over the pan and invert it carefully. Voila! Your pound cake should slip out cleanly, showing off all those beautiful ridges.

Step 5: Make the Glaze and Garnish

While the cake is baking and cooling, whisk together melted butter, powdered sugar, vanilla, salt, and milk in a bowl until smooth and pourable. Adjust the milk to get the glaze just the right thickness — I like mine thick enough to hold shape but still drizzly. Drizzle generously over the cake then sprinkle with finely chopped strawberries to decorate. I love how the glaze’s creamy sweetness balances the fresh fruit’s bright flavor.

How to Serve Strawberry Pound Cake Recipe

Garnishes

I stick to finely chopped fresh strawberries on top because they add juiciness and a burst of color that’s irresistible. Sometimes I add a few mint leaves, too — it gives a fresh herbal note that brightens the sweetness. If you like, a dusting of powdered sugar around the platter is a simple but elegant touch.

Side Dishes

This cake pairs wonderfully with lightly sweetened whipped cream or vanilla ice cream if you’re feeling indulgent. For a brunch or teatime, fresh berries on the side and a hot cup of tea or coffee really round out the experience beautifully.

Creative Ways to Present

One time I made this Strawberry Pound Cake Recipe for a summer shower and turned it into mini Bundt cakes. I topped each mini with a little glaze and a whole strawberry – it was a hit! You could also slice the cake horizontally and layer it with fresh strawberry jam and cream cheese frosting for a quick strawberry layer cake. Fun and fancy!

Make Ahead and Storage

Storing Leftovers

I usually store leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh without picking up any fridge smells.

Freezing

If I’m making this cake ahead for a party, I often freeze it unglazed. Just wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and then add the glaze just before serving for the best texture.

Reheating

If you have chilled leftovers, I find that warming individual slices in the microwave for about 10–15 seconds revives the tender texture nicely without drying it out. Just add the glaze after warming if you kept it separate.

FAQs

Final Thoughts

This Strawberry Pound Cake Recipe holds a special place in my heart because it captures that fresh, bright strawberry flavor I crave with a texture that’s just dreamy — moist but with a delicate crumb. Giving this a try will make you feel confident about baking something homemade yet effortless, and your family or guests will definitely ask for seconds. Honestly, once you make this, you’ll want to keep it in your regular baking rotation like I do!

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