Easy Strawberry Pound Cake Recipe

If you’re craving something sweet, moist, and bursting with fresh strawberry flavor, you’re in the right place. I’m excited to share my Easy Strawberry Pound Cake Recipe that’s become a total family favorite. It’s quick, straightforward, and honestly, the perfect treat for anytime you want to impress without the fuss. Whether it’s a weekend brunch or a simple dessert to brighten your day, this cake delivers every time—soft, tender crumb with just the right amount of strawberry goodness.

this Recipe

Ingredients You’ll Need

These ingredients work harmoniously to make this strawberry pound cake a dream come true. You’ll notice I keep it simple by starting with a white cake mix and layering in fresh strawberries, which really brings the cake alive. Plus, a hint of strawberry gelatin enhances that iconic strawberry flavor without overpowering.

• White cake mix: The perfect, reliable base for this cake, saving time without sacrificing taste.
• All-purpose flour: Helps give the cake structure and balance so it isn’t too dense.
• Eggs: These add richness and help the cake set nicely.
• Water: Keeps the batter perfectly hydrated for a tender crumb.
• Vegetable or canola oil: Oil keeps the pound cake moist and extends its shelf life.
• Strawberry flavored gelatin: A secret ingredient that boosts strawberry flavor without extra fruitiness.
• Fresh strawberries: Chopped into the batter and finely diced for garnish to add freshness and texture.
• Unsalted butter (for glaze): Adds richness and helps the glaze set up beautifully.
• Powdered sugar: For a smooth, sweet glaze that’s not too thick.
• Milk: Used to thin the glaze for perfect drizzle consistency.
• Vanilla extract: A dash brightens the glaze with warm flavor notes.
• Kosher salt: Balances the sweetness in the glaze for depth.

Variations

I love making this Easy Strawberry Pound Cake Recipe in different ways depending on the season or mood. Don’t hesitate to make it your own—it’s quite forgiving and happily adapts to your tweaks.

• Lemon zest addition: One summer, I tossed in a teaspoon of fresh lemon zest to brighten the strawberry flavor, and my family went crazy for the added zing.
• Frozen strawberries instead of fresh: If ripe strawberries aren’t available, frozen works great—just thaw and drain them well to avoid extra moisture.
• Sugar-free gelatin: I tried sugar-free strawberry gelatin once to reduce sweetness, and it balanced perfectly for a less sugary cake.
• Gluten-free option: Substitute the cake mix and flour with gluten-free versions; just keep an eye on baking time as it may vary slightly.

How to Make Easy Strawberry Pound Cake Recipe

Step 1: Prepare Your Pan and Ingredients

Start by preheating your oven to 350°F. I always spray my Bundt pan with nonstick cooking spray—trust me, it makes releasing the cake so much easier. If you don’t have a Bundt pan, a 10-inch angel food pan works too. While the oven warms, gather your ingredients so you’re ready to mix without pause.

Step 2: Mix the Batter

In a large bowl, toss your cake mix, all-purpose flour, eggs, water, oil, strawberry gelatin, and chopped strawberries. I like to use an electric mixer starting on low speed just to blend everything gently then crank it up to high for a couple of minutes. This method whips air into the batter, creating that light texture you’ll love. Don’t overmix, though—once everything’s smooth, you’re good!

Step 3: Bake and Cool the Cake

Pour your batter into the prepared pan, smoothing the top if needed. Bake uncovered on the center rack for about 35 to 40 minutes. To check doneness, I insert a toothpick right into the center—if it comes out clean or with just a few crumbs, your cake is ready. After removing it from the oven, cover the pan tightly with foil and let it cool completely on a rack.

Step 4: Unmold the Cake

Once cooled, take a butter knife with a rounded tip and carefully slide it between the cake and the pan, going all the way around and also through the center tube if using a Bundt pan. Then place a serving platter on top of the pan, hold firmly, and invert the whole thing. If you’ve greased your pan well, the cake will slip out beautifully, right-side-up. This trick always delights guests and gives you that gorgeous presentation.

Step 5: Make and Drizzle the Glaze

While the cake is baking and cooling, whip up the glaze by combining melted butter, powdered sugar, a pinch of kosher salt, and vanilla. Add milk a little at a time until it reaches a smooth, pourable consistency. Drizzle this glaze generously over your cake, and sprinkle the finely chopped strawberries on top for freshness and a pop of color. I promise this glaze takes the pound cake from delicious to memorable.

How to Serve Easy Strawberry Pound Cake Recipe

Garnishes

I’m a big fan of simplicity here—just a drizzle of that sweet glaze and a sprinkle of finely chopped fresh strawberries do the trick. Sometimes I add a dollop of whipped cream or a light dusting of powdered sugar when I want it to look a bit fancier for guests.

Side Dishes

Pair this pound cake with a scoop of vanilla ice cream or fresh berries on the side for a classic combo. For a brunch spread, it shines alongside coffee and a fruit salad. I’ve also served it with a lightly sweetened mascarpone cream for an extra luxurious touch.

Creative Ways to Present

For special occasions, I like to add edible flowers or arrange sliced strawberries in pretty patterns on top. Layering slices between layers of fresh cream can transform it into an elegant strawberry trifle, too. It’s a versatile cake that always steals the show!

Make Ahead and Storage

Storing Leftovers

Once glazed, I store any leftover cake covered loosely with plastic wrap or in an airtight container at room temperature for up to 3 days. The cake stays moist and fresh, and the glaze keeps its shine beautifully.

Freezing

If you want to freeze, I recommend freezing the cake before glazing. Wrap it tightly in plastic wrap, then in foil, and pop it in the freezer. It keeps well for up to 2 months. When ready to serve, thaw overnight and add the glaze fresh for best results.

Reheating

To revive day-old cake slices, pop them in the microwave for about 10-15 seconds or warm gently in a 300°F oven wrapped in foil for 10 minutes. This brings back that soft, fresh-baked feel without drying it out.

FAQs

Final Thoughts

I absolutely love how this Easy Strawberry Pound Cake Recipe turns out every single time. Honestly, it’s one of those recipes that feels fancy enough for a get-together yet so easy that I whip it up on a whim when I want to treat myself. The fresh strawberries and the subtle strawberry gelatin combine for a mouthwatering flavor that’s simply irresistible. I highly recommend giving this a try—you’ll enjoy every moist, flavorful bite just like my family does.

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