Description
This Easy Strawberry Pound Cake combines a moist white cake base with the natural sweetness of fresh strawberries and a strawberry gelatin twist. Enhanced by a luscious vanilla glaze and garnished with chopped strawberries, it’s a delightful dessert perfect for any occasion.
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 (sugar-free optional)
- 1 cup chopped fresh strawberries (frozen optional)
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10-inch Bundt or angel food cake pan with nonstick cooking spray and set aside.
- Mix Cake Ingredients: In a large mixing bowl, combine the white cake mix, all-purpose flour, eggs, water, vegetable or canola oil, strawberry gelatin, and chopped fresh strawberries. Use an electric mixer on low speed to combine, then beat on high speed for 2 minutes until smooth.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake uncovered on the center 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 and tightly cover the pan with aluminum foil. Place the pan on a cooling rack and allow the cake to cool completely inside the pan.
- Unmold the Cake: Once cooled, gently loosen the cake edges by sliding a butter knife around the outer sides and center tube of the pan. Place a cake platter over the pan opening and carefully invert it so the cake slips onto the platter right-side-up.
- Prepare the Glaze: While the cake is baking and cooling, whisk melted butter, powdered sugar, kosher salt, and vanilla extract in a medium bowl. Gradually add milk until you achieve a smooth glaze consistency.
- Glaze and Garnish: Drizzle the glaze evenly over the cooled pound cake. Garnish with the finely chopped strawberries, allowing some to cascade onto the platter around the cake.
- Serve: Serve immediately or allow the glaze to set slightly before serving.
Notes
- You can substitute frozen strawberries for fresh, just thaw and drain excess moisture before using.
- Use sugar-free strawberry gelatin for a lower sugar option.
- The Bundt pan is preferred for an attractive presentation, but an angel food cake pan works equally well.
- Ensure the cake is fully cooled before glazing for best results.
- The glaze consistency can be adjusted by adding more or less milk as needed.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
