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Easy Strawberry Pound Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt cake pan.
  2. In a large bowl, mix together cake mix, strawberry gelatin, eggs, water, oil, and mashed strawberries until smooth.
  3. In a separate bowl, toss diced strawberries with flour and gently fold into the batter. Add a pinch of salt.
  4. 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.
  5. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  6. For the glaze, whisk together powdered sugar, milk, melted butter, vanilla, and strawberry purée until smooth.
  7. 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

Find it online: https://yumfoodusa.com/easy-strawberry-pound-cake/