Description

This Easy Strawberry Pound Cake is a moist, flavorful dessert perfect for any occasion. Made with white cake mix, fresh strawberries, and strawberry gelatin, it boasts a lovely pink hue and a delicious strawberry taste. Topped with a smooth, sweet glaze and garnished with fresh strawberries, this cake is as beautiful as it is tasty. Simple to prepare and baked in a Bundt or angel food cake pan, it’s an ideal treat for strawberry lovers.

Ingredients

Scale

For the Cake

16 ounce box white cake mix
3 tablespoons all-purpose flour
3 large eggs
3/4 cup water
1/2 cup vegetable or canola oil
1 (3 oz.) package strawberry flavored gelatin (may use sugar-free gelatin)
1 cup chopped fresh strawberries (may use frozen strawberries)

For the Glaze (optional but delicious)

3 tablespoons unsalted butter, melted
1 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Tiny pinch of kosher salt
2 tablespoons finely chopped strawberries for garnish

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10-inch angel food cake pan or Bundt pan with nonstick cooking spray and set aside. A Bundt pan is recommended for a prettier finished cake.
Mix Cake Batter: In a large mixing bowl, combine the white cake mix, all-purpose flour, eggs, water, vegetable or canola oil, strawberry-flavored gelatin, and chopped strawberries. Using an electric mixer, beat on low speed until combined, then increase to high speed and beat for 2 minutes until smooth.
Bake the Cake: Pour the batter into the prepared pan. Bake uncovered on the center oven rack for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the cake from the oven. Cover the pan tightly with aluminum foil and place it on a cooling rack. Allow the cake to cool completely inside the pan.
Remove the Cake from the Pan: Once cooled, run a rounded-tip butter knife around the edges of the pan and the center tube to loosen the cake. Place a cake platter over the pan opening, hold it tightly, and invert the pan to release the cake onto the platter.
Prepare the Glaze: While the cake is baking and cooling, make the glaze. In a medium mixing bowl, whisk together melted butter, powdered sugar, vanilla extract, and a tiny pinch of kosher salt. Add milk as needed to achieve a smooth, pourable consistency.
Glaze and Garnish: Drizzle the glaze evenly over the top of the pound cake. Garnish with finely chopped strawberries, allowing some to fall onto the platter around the cake.
Serve: Serve immediately or allow the glaze to set for a bit before slicing and serving.

Notes

You can substitute frozen strawberries for fresh; just thaw and drain excess liquid before adding.
Using a Bundt pan enhances the cake’s appearance and presentation.
The glaze is optional but adds a deliciously sweet finish to the cake.
For a lower sugar option, use sugar-free strawberry gelatin.
Make sure the cake is completely cool before removing from the pan to prevent breakage.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 25g
Sodium: 270mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg