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If you’re looking for a dessert that feels like a warm hug in every bite, you have to try this Strawberry Pound Cake with Strawberry Glaze Recipe. This cake is irresistibly moist and tender thanks to a white cake mix and the addition of luscious chopped strawberries folded right into the batter. The strawberry-flavored gelatin gives it a subtle, fruity pop that dances beautifully alongside the creamy, sweet glaze that sits on top. It’s the perfect sweet treat to brighten up any occasion and will quickly become your go-to cake when you want something both simple and stunning.
Ingredients You’ll Need
These ingredients come together with ease, each playing an essential role to create the cake’s wonderful flavor, texture, and that gorgeous rosy hue. From the basics like flour and eggs to the burst of sweetness from real strawberries and strawberry gelatin, every component is a must-have for this recipe’s success.
- 16 ounce box white cake mix: The foundation for a tender, fluffy pound cake base that’s quick and reliable.
- 3 tablespoons all-purpose flour: Adds a bit of extra structure so the cake is perfectly dense without being heavy.
- 3 large eggs: Essential for richness, moisture, and holding everything together beautifully.
- 3/4 cup water: Keeps the batter smooth and the crumb light and soft.
- 1/2 cup vegetable or canola oil: This keeps the cake incredibly moist and tender without weighing it down.
- 1 (3 oz.) package strawberry flavored gelatin: The secret ingredient that infuses a subtle, natural strawberry flavor and a lovely pink tint.
- 1 cup chopped fresh strawberries: Brings in fresh fruit bursts and a delightful texture; frozen strawberries work well too.
- 3 tablespoons unsalted butter, melted: Used in the glaze for a rich, buttery finish that balances the sweetness.
- 1 cup powdered sugar: The base of the glaze, providing smooth sweetness and perfect consistency.
- 3 tablespoons milk: Adjusts the glaze to a pourable texture for easy drizzling.
- 1 teaspoon vanilla extract: Adds warmth and depth to the glaze’s flavor profile.
- Tiny pinch of kosher salt: Enhances all the other flavors and balances the sweetness.
- 2 tablespoons finely chopped strawberries for garnish: Adds a fresh, pretty finishing touch and extra strawberry goodness.
How to Make Strawberry Pound Cake with Strawberry Glaze Recipe
Step 1: Preheat and Prepare Pan
Start by preheating your oven to 350°F (175°C). The choice of pan can totally elevate this cake. Spray a 10-inch angel food cake pan or Bundt pan with nonstick cooking spray—Bundt pans are perfect for creating a gorgeous presentation once your cake is ready.
Step 2: Mix Cake Batter
In a large bowl, combine the white cake mix, flour, eggs, water, oil, strawberry-flavored gelatin, and chopped strawberries. Begin mixing on low speed to combine evenly, then crank it up to high and beat for two minutes until you get a smooth, luscious batter. This step ensures the strawberries are evenly distributed and the gelatin fully dissolves to infuse that classic strawberry flavor.
Step 3: Bake the Cake
Pour the batter carefully into your prepared pan, spreading it out evenly. Pop it in the oven right on the center rack and bake uncovered for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The scent at this point is almost impossible to resist!
Step 4: Cool the Cake
Once baked, remove the cake from the oven and cover the pan tightly with aluminum foil. Place it on a cooling rack and let it cool completely while still in the pan. This slow cooling helps the cake retain moisture and keeps it from shrinking away from the sides.
Step 5: Remove the Cake from the Pan
After the cake is fully cooled, gently run a rounded-tip butter knife around the edges and center tube to loosen it. Then, cover the pan opening with a cake platter and invert it to release the cake effortlessly. The beautiful shape created by the Bundt pan really shines here.
Step 6: Prepare the Glaze
While the cake is baking and cooling, whip up the glaze. In a medium bowl, whisk together melted butter, powdered sugar, vanilla extract, and a tiny pinch of kosher salt. Slowly add milk as needed until the glaze reaches a smooth, pourable consistency that will cascade perfectly over your cake.
Step 7: Glaze and Garnish
Drizzle the glaze evenly over the top of your pound cake, letting it naturally drip down the sides for a picture-perfect look. Sprinkle finely chopped strawberries over the top and across the platter for that extra pop of color and freshness. Serve immediately, or let the glaze set for a few minutes before slicing and enjoying.
How to Serve Strawberry Pound Cake with Strawberry Glaze Recipe
Garnishes
A sprinkle of finely chopped fresh strawberries on top is a classic, but you can also add a few whole small strawberries or even a dusting of powdered sugar for a snowy finish. Fresh mint leaves make a lovely, fresh contrast both in color and aroma.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of softly whipped cream to elevate each bite. For a brunch or tea-time scenario, fresh berries and a light citrus salad complement the sweet strawberry flavors perfectly without overpowering them.
Creative Ways to Present
Try serving this cake layered with fresh strawberries and whipped cream, reminiscent of a strawberry shortcake. Or slice it and use as a base for mini strawberry trifles with alternating layers of glaze-soaked sponge, fresh fruit, and creamy mascarpone. The presentation possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Strawberry Pound Cake with Strawberry Glaze Recipe, store any leftovers tightly covered at room temperature or in the refrigerator for up to 3 to 4 days. Keeping the cake in an airtight container preserves moisture and freshness, so every bite stays just as good as when you first baked it.
Freezing
If you want to save some for later, you can freeze the cake (without glaze) wrapped tightly in plastic wrap and placed in a freezer-safe bag or container. It will keep well for up to 3 months. When you’re ready, thaw it overnight in the refrigerator before glazing and serving for the best texture and taste.
Reheating
For cozy, just-baked vibes, warm individual slices in the microwave for about 10 to 15 seconds. Avoid reheating the whole cake to keep the texture moist. After warming, drizzle with fresh glaze for that homemade touch that feels like a fresh bake.
FAQs
Can I use frozen strawberries in the Strawberry Pound Cake with Strawberry Glaze Recipe?
Absolutely! Frozen strawberries work great here, just make sure to thaw and drain any excess moisture before folding them into the batter to avoid thinning it too much.
Is it necessary to use strawberry-flavored gelatin?
Strawberry gelatin adds a unique fruity flavor and helps enhance the cake’s pink color, but you can experiment with other flavors or omit it altogether if you prefer a simpler cake texture and flavor.
Can I make this cake gluten-free?
To make this gluten-free, swap the white cake mix for a gluten-free version and use gluten-free flour instead of all-purpose flour. Make sure your gelatin and other ingredients are gluten-free as well.
How should I store the cake if I want to keep it moist for several days?
Store the cake in an airtight container at room temperature or in the refrigerator, tightly covered to prevent it from drying out. This keeps it moist and fresh for 3 to 4 days.
Can I prepare the glaze ahead of time?
Yes, you can prepare the glaze a few hours ahead and refrigerate it. Before glazing, bring it to room temperature and stir well to restore a pourable consistency.
Final Thoughts
I cannot recommend this Strawberry Pound Cake with Strawberry Glaze Recipe enough—it’s just one of those desserts that feels special but is surprisingly simple to make. Whether you’re baking for family, friends, or just treating yourself, this cake is sure to bring joy and that irresistible burst of strawberry sweetness with every bite. Give it a try and watch it disappear fast!
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Strawberry Pound Cake with Strawberry Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Pound Cake recipe combines a classic white cake base with the vibrant flavors of strawberry gelatin and fresh strawberries, topped with a luscious homemade glaze. Perfectly baked in a Bundt pan for a beautiful presentation, it’s a delightful treat for any occasion that yields moist, flavorful slices bursting with strawberry goodness.
Ingredients
Cake Batter
- 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
- 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 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
- This cake can be made with sugar-free gelatin for a lighter version.
- Frozen strawberries can be used but make sure to thaw and drain excess liquid before adding.
- Using a Bundt pan enhances the cake’s appearance and helps baking evenly.
- Allowing the cake to cool completely before glazing prevents the glaze from melting off.
- Store leftover cake covered at room temperature for up to 3 days.
