Introduction

This Strawberry Pound Cake is a delightful twist on a classic favorite, bursting with fresh strawberry flavor and complemented by a sweet, creamy glaze. It’s perfect for any occasion, whether a casual snack or a special celebration.

The image shows a bundt cake with a golden-brown texture as the base layer. On top of the cake, there is a thick white icing dripping down the sides, creating a smooth and glossy layer. The top layer consists of finely chopped red strawberries, spread evenly over the icing, adding a fresh and juicy texture. A sprig of green mint leaves is placed on the white plate near the base of the cake, adding a pop of color. The whole setup is placed on a white marbled surface, giving a clean and elegant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a 10-inch angel food cake pan or Bundt pan with nonstick cooking spray to prevent sticking; set aside.
Step 2: In a large mixing bowl, combine the white cake mix, all-purpose flour, eggs, water, oil, strawberry gelatin, and chopped fresh strawberries. Use an electric mixer on low speed to bring the ingredients just together.
Step 3: Increase the mixer speed to high and beat the batter for 2 minutes until smooth and well incorporated.
Step 4: Pour the batter evenly into the prepared cake pan. Place it on the center oven rack and bake uncovered for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Remove the cake from the oven and immediately cover the pan tightly with aluminum foil. Place the covered pan on a cooling rack and allow it to cool completely inside the pan to preserve moisture and avoid cracking.
Step 6: Once cooled, run a butter knife with a rounded tip around the sides and the center tube of the pan to loosen the cake. Place a cake platter on top of the pan and carefully invert the pan to release the cake onto the platter, right-side up.
Step 7: While baking and cooling, prepare the glaze by whisking together melted butter, powdered sugar, milk, vanilla extract, and a pinch of kosher salt in a medium bowl. Adjust milk to achieve desired drizzle consistency.
Step 8: Drizzle the glaze evenly over the top of the pound cake. Sprinkle the finely chopped strawberries over the glaze, allowing some to fall around the cake on the platter for an attractive presentation.
Step 9: Serve immediately or allow the glaze to set slightly before serving for best appearance and flavor.

Tips & Variations

Substitute frozen strawberries for fresh if out of season; thaw and drain excess liquid before chopping.
Using a Bundt pan enhances the visual appeal, but an angel food cake pan works equally well.
The glaze is optional but adds a lovely sweet finish and moisture to the cake.
For a lower sugar option, use sugar-free strawberry gelatin and adjust powdered sugar in the glaze accordingly.
Ensure the cake cools completely before glazing to prevent the glaze from melting off.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze unglazed for up to 2 months. Reheat chilled slices gently in the microwave for 10–15 seconds, then add glaze before serving.

How to Serve

The image shows a bundt cake with a golden-brown texture, topped with a smooth white glaze that gently drips down the sides. On top of the glaze is a thick layer of bright red, finely chopped fresh strawberries spread evenly around the ring. There is a small green mint leaf garnish placed at the base of the cake on a white plate. The background has a white marbled texture, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Be sure to thaw them completely and drain any excess liquid before chopping to prevent the batter from becoming soggy.

Is the glaze necessary?

The glaze is optional but highly recommended. It adds extra moisture and a sweet finish that complements the strawberry flavor beautifully.