Strawberry Pound Cake with Sweet Glaze Recipe

If you’re on the hunt for a delightful dessert that tastes like a slice of summer, you’re going to adore this Strawberry Pound Cake with Sweet Glaze Recipe. I absolutely love how this cake turns out—moist, tender, and bursting with fresh strawberry flavor, all wrapped up in a sweet, melt-in-your-mouth glaze. Whether you’re making it for a family gathering or just indulging yourself (hey, no judgment here!), this recipe is straightforward and totally worth every minute you spend in the kitchen.

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Ingredients You’ll Need

The ingredients for this Strawberry Pound Cake with Sweet Glaze Recipe balance convenience and freshness beautifully. I like to grab a good quality white cake mix as the base, then jazz it up with fresh strawberries and that irresistible strawberry gelatin powder. The glaze ingredients are simple pantry staples that really elevate the dessert.

• White Cake Mix: Using a box cake mix keeps things foolproof and light, plus it bakes up soft and fluffy.
• All-Purpose Flour: This gives the batter a little extra structure without making it tough.
• Eggs: They add richness and help bind everything together perfectly.
• Water: To keep the cake moist; I always use room temperature water for best results.
• Vegetable or Canola Oil: Adds tenderness; oil keeps the cake soft longer than butter alone.
• Strawberry Flavored Gelatin: This is the secret boost of strawberry flavor that really infuses the cake.
• Fresh Strawberries: Chopped fresh for that natural sweetness and lovely texture.
• Butter (unsalted): Melted and mixed into the glaze for a silky finish.
• Powdered Sugar: Sweet and smooth, perfect for a glaze that sets nicely.
• Milk: Helps loosen the glaze to your desired consistency.
• Vanilla Extract: A little vanilla goes a long way in rounding out the sweetness.
• Kosher Salt: Just a pinch to balance and enhance the flavors.
• Chopped Strawberries (for garnish): Adds freshness and a pop of color when serving.

Variations

I love that this Strawberry Pound Cake with Sweet Glaze Recipe is super flexible. Over the years, I’ve played around with tweaks depending on what’s in season or the moods of my guests. Feel free to personalize it and make it your own!

• Use Frozen Strawberries: When fresh ones aren’t in season, frozen works great—just thaw and drain excess liquid before chopping.
• Gluten-Free Version: Swap the cake mix for a gluten-free mix and check your gelatin brand to keep it allergy-friendly.
• Swap the Gelatin Flavor: I’ve tried raspberry gelatin instead of strawberry for a twist, and it was surprisingly delightful!
• Add Nuts: For some crunch, consider folding chopped pecans or almonds into the batter.

How to Make Strawberry Pound Cake with Sweet Glaze Recipe

Step 1: Preparing the Batter

First things first: preheat your oven to 350°F. I always use a Bundt pan because I think it makes the cake look stunning once it’s done—plus, those beautiful ridges catch the glaze perfectly. Spray your pan thoroughly with nonstick spray, and set it aside. In a large mixing bowl, combine the white cake mix, flour, eggs, water, oil, the strawberry gelatin powder, and chopped fresh strawberries. I discovered that starting on low speed with your mixer, just until everything begins to come together, helps prevent flour from puffing everywhere. Then crank it up to high for 2 minutes to get the batter nice and smooth.

Step 2: Baking the Cake

Pour the batter into your prepared pan and slide it into the center rack of your oven. Bake uncovered for 35-40 minutes. You’ll want to check with a toothpick around 35 minutes—when it comes out clean, the cake is ready. One thing I learned is not to open the oven door too often while baking or the cake might sink in the middle. Once done, take it out and immediately cover the pan tightly with aluminum foil to keep the edges soft while it cools on the rack. Patience here is key—the cake needs to cool completely in the pan before you try to remove it.

Step 3: Removing the Cake

Here’s the part that used to scare me—getting the cake out of the pan without breaking it. Use a butter knife or any knife with a rounded tip to gently loosen the cake around the edges and through the middle tube of your Bundt pan. Then take a platter, place it firmly over the cake pan’s opening, and carefully invert the whole thing. If you’ve greased well, the cake should slide out beautifully. If it sticks, don’t force it—try loosening again with your knife. Trust me, that little bit of patience pays off with a picture-perfect cake!

Step 4: Making the Sweet Glaze

While the cake is baking and cooling, whisk up your glaze. Combine melted butter, powdered sugar, vanilla extract, and a pinch of kosher salt in a bowl. Add milk a tablespoon at a time until you get your preferred glaze consistency—it should be pourable but not too runny. I’ve found whisking it until silky smooth does wonders for the finish. This glaze complements the strawberry flavor perfectly, adding a subtle richness and just enough sweetness.

Step 5: Glazing and Garnishing

Drizzle the glaze over the top of your completely cooled pound cake. Then sprinkle the finely chopped strawberries on top. I love when some berries cascade down the sides onto the platter—it makes it look inviting and fresh. You can serve it right away or let the glaze set a bit for a firmer finish. Either way, you’re in for a delicious treat!

How to Serve Strawberry Pound Cake with Sweet Glaze Recipe

Garnishes

I always garnish with a handful of finely chopped fresh strawberries on top—it brightens the look and amps up the fresh flavor. Sometimes, I add a sprig of fresh mint for a little color contrast and herbal freshness that pairs beautifully with strawberries. You can also dust a tiny bit of powdered sugar over the glaze for a delicate, snowy effect.

Side Dishes

This pound cake pairs wonderfully with simple sides like a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch spread, I like serving it alongside fresh fruit salad or a crisp green salad with a light vinaigrette—it balances the cake’s sweetness nicely.

Creative Ways to Present

For special occasions, I’ve served this cake on a pretty cake stand surrounded by edible flowers and extra strawberry halves artfully arranged. Another fun way is slicing the cake into mini servings and placing each piece in a colorful cupcake liner, topped with a tiny dollop of glaze and a strawberry slice—a total crowd-pleaser at parties!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover pound cake tightly in plastic wrap and store it in an airtight container at room temperature for up to 3 days. The glaze keeps the cake moist, so you don’t have to refrigerate it immediately. Just make sure it’s covered well to avoid it drying out.

Freezing

If I want to save it longer, I slice the cake, wrap individual pieces in plastic wrap and foil, then freeze them. When you’re ready to enjoy again, thaw at room temperature. Freezing works surprisingly well with this cake and glaze combo.

Reheating

To reheat, I pop a slice in the microwave for about 15-20 seconds, just until warm—it really revives that fresh-baked feel without melting the glaze too much. Be careful, though; microwaving too long can dry out the cake.

FAQs

Final Thoughts

This Strawberry Pound Cake with Sweet Glaze Recipe is one of those comforting, crowd-pleasing desserts that never gets old. I remember the first time I made it, my family devoured every slice before I even had a chance to grab seconds! It’s a recipe that’s approachable for bakers of all levels and brings a little bit of sunshine to any day. Seriously, if you try nothing else this season, make this cake—you’ll be so glad you did.

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