Description
This Strawberry Pound Cake is a moist and flavorful dessert made with a white cake mix enhanced by strawberry-flavored gelatin and fresh strawberries. Baked to perfection in a Bundt pan and topped with a silky vanilla glaze and chopped strawberries, it’s an easy and delicious treat perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 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)
Glaze Ingredients
- 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 angel food cake pan or Bundt pan with nonstick cooking spray and set aside. Using a Bundt pan is recommended for a prettier finished cake.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix, all-purpose flour, eggs, water, vegetable or canola oil, strawberry-flavored gelatin, and chopped strawberries. Using an electric mixer, beat on low speed until combined, then increase to high speed and beat for 2 minutes until the batter is smooth.
- Bake the Cake: Pour the batter into the prepared pan. Bake uncovered on the center oven 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. Cover the pan tightly with aluminum foil and place it on a cooling rack. Allow the cake to cool completely inside the pan.
- Remove the Cake from the Pan: Once cooled, run a rounded-tip butter knife around the edges of the pan and the center tube to loosen the cake. Place a cake platter over the pan opening, hold it tightly, and invert the pan to release the cake onto the platter.
- Prepare the Glaze: While the cake is baking and cooling, make the glaze. In a medium mixing bowl, whisk together melted butter, powdered sugar, vanilla extract, and a tiny pinch of kosher salt. Add milk as needed to achieve a smooth, pourable consistency.
- Glaze and Garnish: Drizzle the glaze evenly over the top of the pound cake. Garnish with finely chopped strawberries, allowing some to fall onto the platter around the cake.
- Serve: Serve immediately or allow the glaze to set for a bit before slicing and serving.
Notes
- You can substitute frozen strawberries if fresh are not available, just thaw and drain excess liquid before chopping.
- Using a Bundt pan enhances the cake’s appearance, but an angel food cake pan works well too.
- The glaze can be adjusted in thickness by adding more or less milk depending on your preference.
- For a lower sugar version, use sugar-free strawberry gelatin and powdered sugar alternatives if desired.
- Ensure the cake is completely cool before removing from the pan and glazing to prevent breakage and melting glaze.
