This vibrant and moist strawberry pound cake is a dreamy dessert bursting with real strawberry flavor. Swirled with strawberry gelatin and studded with fresh berries, it’s finished with a luscious pink glaze and a garnish of sliced strawberries—perfect for spring and summer gatherings or whenever you need a fruity treat that’s as beautiful as it is delicious.
Why You’ll Love This Recipe
This strawberry pound cake is a crowd-pleasing dessert that comes together effortlessly using a boxed cake mix. The addition of fresh and mashed strawberries intensifies the fruit flavor, while the strawberry gelatin adds a beautiful pink hue. The tender texture, easy preparation, and eye-catching glaze make it perfect for birthdays, picnics, and holidays. It’s a reliable recipe that delivers consistent, moist results every time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cake:
- 16 oz boxed white cake mix
- 1 (3-ounce) package strawberry-flavored gelatin
- 3 large eggs
- 3/4 cup water
- 1/2 cup vegetable or canola oil
- 2 tablespoons fresh strawberries, mashed
- 1 cup diced fresh strawberries
- 3 tablespoons all-purpose flour
- 1 tiny pinch kosher salt
Glaze:
- 1 cup powdered sugar
- 3 tablespoons milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 tablespoon strawberry purée or juice (optional for color/flavor)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt cake pan thoroughly.
- In a large mixing bowl, combine the cake mix, strawberry gelatin, eggs, water, oil, and mashed strawberries. Beat until the batter is smooth and well blended.
- In a separate bowl, toss the diced strawberries with the flour. Gently fold them into the cake batter along with a pinch of kosher salt.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then carefully invert it onto a wire rack and allow it to cool completely.
- For the glaze, whisk together the powdered sugar, milk, melted butter, vanilla extract, and strawberry purée (if using) until smooth and pourable.
- Drizzle the glaze over the cooled cake and garnish with fresh strawberry slices, if desired.
Servings and timing
Servings: 12 slices
Prep Time: 15 minutes
Baking Time: 45 minutes
Total Time: 1 hour
Calories: 340 kcal per slice
Variations
- Lemon Strawberry: Add 1 tablespoon of lemon zest to the batter and glaze for a bright citrusy touch.
- Chocolate Drizzle: Replace the glaze with a white chocolate drizzle for a more decadent topping.
- Cream Cheese Glaze: Use a mixture of cream cheese, powdered sugar, and milk instead of the butter glaze for a tangy variation.
- Mini Cakes: Bake in mini Bundt pans or a muffin tin for individual servings (adjust baking time to 18–22 minutes).
- Extra Strawberry Swirl: Swirl a spoonful of strawberry jam into the batter before baking for added depth of flavor.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To serve warm, microwave individual slices for 10–15 seconds. The glaze will slightly melt and soak into the cake for a moist texture.
This cake also freezes well—wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but be sure to thaw and drain them well before adding to avoid excess moisture in the batter.
Do I have to use a Bundt pan?
A Bundt pan is recommended for the classic shape and even baking, but a 9×13-inch pan or two 8-inch rounds can also be used. Adjust baking time as needed.
Can I skip the gelatin?
The gelatin enhances the strawberry flavor and color. While the cake will still bake without it, the flavor and hue will be milder.
What type of oil should I use?
Use a neutral oil like vegetable or canola. Avoid strong-flavored oils like olive oil for this sweet recipe.
Can I use a different cake mix?
White cake mix provides a neutral base that lets the strawberry flavor shine, but yellow or vanilla cake mix can also work.
How can I make this gluten-free?
Use a gluten-free white cake mix and ensure all other ingredients, including gelatin, are certified gluten-free.
How do I prevent the strawberries from sinking?
Tossing the diced strawberries in flour before folding them into the batter helps keep them suspended during baking.
Is the glaze necessary?
The glaze adds sweetness and visual appeal, but the cake is flavorful enough to serve plain or with a dusting of powdered sugar.
Can I add other fruits?
Yes, small amounts of diced raspberries or blueberries can be added, but keep the ratios balanced to avoid overwhelming the batter.
What’s the best way to serve this cake?
Serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Conclusion
This easy strawberry pound cake is a perfect blend of convenience and homemade charm. With a moist, tender crumb and bursts of real strawberry flavor, it’s an ideal dessert for spring and summer gatherings. The pink glaze adds an elegant finish, making this cake as pretty as it is delicious. Whether you’re baking for a special occasion or just because, this recipe is sure to impress.
PrintEasy Strawberry Pound Cake
This vibrant and moist strawberry pound cake is packed with real strawberries, strawberry gelatin, and topped with a pink glaze—making it a perfect fruity dessert for spring and summer celebrations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 oz boxed white cake mix
- 1 (3-ounce) package strawberry-flavored gelatin
- 3 large eggs
- 3/4 cup water
- 1/2 cup vegetable or canola oil
- 2 tablespoons fresh strawberries, mashed
- 1 cup diced fresh strawberries
- 3 tablespoons all-purpose flour
- 1 tiny pinch kosher salt
- For the glaze:
- 1 cup powdered sugar
- 3 tablespoons milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 tablespoon strawberry purée or juice (optional for color/flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt cake pan.
- In a large bowl, mix together cake mix, strawberry gelatin, eggs, water, oil, and mashed strawberries until smooth.
- In a separate bowl, toss diced strawberries with flour and gently fold into the batter. Add a pinch of salt.
- Pour the batter evenly into the prepared pan and bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, melted butter, vanilla, and strawberry purée until smooth.
- Drizzle the glaze over the cooled cake and garnish with fresh strawberry slices if desired.
Notes
- Use room temperature ingredients for smoother mixing.
- Lightly dusting the strawberries with flour helps prevent them from sinking.
- Store cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Enhance flavor by adding a touch of lemon zest to the batter or glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg