Description

This Easy Strawberry Pound Cake is a luscious and moist dessert combining classic white cake mix with fresh strawberries and strawberry gelatin for an extra burst of flavor. Topped with a smooth vanilla glaze and garnished with finely chopped strawberries, this cake is perfect for any occasion and sure to impress with its beautiful presentation and delightful taste.

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 (may use sugar-free gelatin)
1 cup chopped fresh strawberries (may use frozen strawberries)

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

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Instructions

Prepare and Preheat: Preheat your oven to 350°F (175°C). Spray a 10-inch angel food cake pan or Bundt pan with nonstick cooking spray to prevent sticking; set aside.
Mix Cake Ingredients: In a large mixing bowl, combine the white cake mix, all-purpose flour, eggs, water, oil, strawberry gelatin, and chopped fresh strawberries. Use an electric mixer on low speed to bring the ingredients just together.
Beat Batter: Increase the mixer speed to high and beat the batter for 2 minutes to ensure it is smooth and well incorporated.
Pour and Bake: Pour the batter evenly into the prepared cake pan. Place it on the center oven rack and bake uncovered for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cake: Remove the cake from oven and immediately cover the pan tightly with aluminum foil. Place the covered pan on a cooling rack and allow it to cool completely inside the pan to preserve moisture and avoid cracking.
Unmold Cake: Once cooled, run a butter knife with a rounded tip around the sides and the center tube of the pan to loosen the cake. Place a cake platter on top of the pan and carefully invert the pan to release the cake onto the platter, right-side up.
Make the Glaze: While baking and cooling, prepare the glaze by whisking together melted butter, powdered sugar, milk, vanilla extract, and a pinch of kosher salt in a medium bowl. Adjust milk to achieve desired drizzle consistency.
Glaze and Garnish: Drizzle the glaze evenly over the top of the pound cake. Sprinkle the finely chopped strawberries over the glaze, allowing some to fall around the cake on the platter for an attractive presentation.
Serve: Serve immediately or allow the glaze to set slightly before serving for best appearance and flavor.

Notes

You may substitute frozen strawberries for fresh if out of season; just thaw and drain excess liquid before chopping.
Using a Bundt pan enhances the visual appeal but an angel food cake pan works equally well.
The glaze is optional but adds a lovely sweet finish and moisture to the cake.
For a lower sugar option, use sugar-free strawberry gelatin and adjust powdered sugar in glaze accordingly.
Ensure the cake cools completely before glazing to prevent the glaze from melting off.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 320
Sugar: 22 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 3.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1.5 g
Protein: 3 g
Cholesterol: 55 mg