Easy Strawberry Pound Cake

Name: Easy Strawberry Pound Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 boxed white or strawberry cake mix (16 oz); 3 tablespoons all-purpose flour; 1 package strawberry-flavored gelatin (3 oz, sugar-free if preferred); 1 cup chopped fresh or frozen strawberries (thawed and drained); 3 large eggs; 3/4 cup water; 1/2 cup vegetable or canola oil; 2–3 tablespoons finely chopped strawberries (for garnish, optional); 3 tablespoons melted butter (for glaze); 1 cup powdered sugar (for glaze); 3 tablespoons milk (for glaze); 1 teaspoon vanilla extract (for glaze); Tiny pinch of kosher salt (for glaze)

Jump to Recipe

There’s something nostalgic about the scent of strawberries baking in the oven. It reminds me of childhood summers spent at my grandmother’s house, where dessert wasn’t just a treat—it was a ritual. Her kitchen always had a pound cake cooling by the window, and she swore by the magic of a simple recipe done right. This easy Easy Strawberry Pound Cake channels that spirit. It’s approachable for new cooks, requires just one mixing bowl, and can be made with either fresh or frozen berries. With a store-bought cake mix base and just a handful of additions, this recipe is a go-to for anyone craving a quick and healthy meal-inspired dessert that’s light, fruity, and satisfyingly sweet.

Whether you’re baking for a brunch, picnic, or just a quiet weekend craving, this Easy Strawberry Pound Cake -level of ease (yes, it’s that beginner-friendly!) is a delicious way to build confidence in the kitchen.

Why This Recipe is Special

What sets this Easy Strawberry Pound Cake apart is its balance of convenience and flavor. It’s a true one-bowl wonder that uses boxed cake mix and gelatin for structure and color—perfect for days when you want homemade taste without the extra fuss. The inclusion of fresh strawberries adds bursts of real fruit flavor and moisture, while the optional glaze makes it look bakery-worthy. Plus, it’s adaptable—you can enjoy it year-round using frozen berries. If you’re just starting out on your cooking journey, this cake is the perfect place to begin. It’s simple, forgiving, and guaranteed to impress.

Ingredients and Preparation

Boxed Cake Mix
Acts as the base of the cake. A white or strawberry mix works best for flavor neutrality and consistent texture.

Flour
Added to create the denser structure typical of pound cakes. It helps balance the moisture from the strawberries.

Strawberry-Flavored Gelatin
Gives the cake its bright pink hue and enhances strawberry flavor. Sugar-free versions work just as well.

Fresh or Frozen Strawberries (Chopped)
Bring natural sweetness and moisture. Frozen strawberries should be thawed and drained to prevent excess water.

Eggs
Bind the ingredients and provide richness. They also contribute to the cake’s rise.

Water
Thins the batter to the correct consistency while activating the gelatin and hydrating the mix.

Vegetable Oil
Keeps the crumb moist and tender. Canola oil is a suitable substitute.

Glaze Ingredients (Optional but Recommended)
Includes melted butter, powdered sugar, vanilla extract, milk, and a pinch of salt. Adds a luxurious finish and visual appeal.

Optional Garnish: Finely Chopped Strawberries
Sprinkled on top for a fresh, vibrant presentation.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F. Generously spray a 10-inch Bundt or angel food cake pan with nonstick baking spray. Use a silicone brush to coat all grooves if using a decorative pan to prevent sticking.

Step 2 In a large mixing bowl, add the cake mix, flour, strawberry gelatin, eggs, water, oil, and chopped strawberries. Beat on low speed with an electric mixer just until the ingredients are combined, then increase to high speed for 2 minutes to fully incorporate and aerate the batter.

Step 3 Pour the batter evenly into the prepared pan. Tap the pan lightly on the counter to release any air bubbles.

Step 4 Bake in the center of the oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.

Step 5 Once baked, remove the cake from the oven and cover the pan tightly with aluminum foil. Let it cool completely in the pan on a wire rack. This step ensures the cake sets and contracts slightly, making removal easier.

Step 6 After cooling, loosen the edges of the cake with a butter knife, including around the center tube. Invert the cake onto a serving platter.

Step 7 To make the glaze, whisk melted butter, powdered sugar, vanilla, salt, and milk (a little at a time) in a bowl until smooth. Drizzle over the cooled cake.

Step 8 Garnish with chopped strawberries and serve immediately, or allow the glaze to set before slicing.

Beginner Tips and Notes

If the Cake Sticks
Don’t worry—this happens. You can always repurpose a broken cake into a trifle with whipped cream and fruit.

To Avoid Overmixing
Only beat until the batter is smooth. Overmixing can make the cake tough.

Frozen Strawberries Tip
Pat them dry with paper towels after thawing to avoid adding extra liquid to your batter.

No Bundt Pan?
Use two loaf pans instead. Reduce the baking time by 10-15 minutes and test doneness early.

No Mixer?
A whisk and some elbow grease will work in a pinch. Just mix until everything is smooth and lump-free.

Serving Suggestions

Serve this Easy Strawberry Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream. For a bright contrast, drizzle with a lemon glaze or serve alongside fresh berries.

Storage Tips
Wrap leftover slices in plastic wrap and refrigerate for up to 5 days. This cake also freezes well—just wrap tightly in foil and store for up to 3 months.

Conclusion

If you’re looking for an easy sheet pan dinner alternative in dessert form—or just a fun way to practice your baking skills—this Easy Strawberry Pound Cake is a must-try. It’s sweet, satisfying, and beginner-proof. Whether you’re baking for loved ones or treating yourself, you’ll love how effortlessly impressive it turns out. Give it a try, and let us know how it goes in the comments. We’d love to hear about your strawberry cake adventures.

FAQ About Easy Strawberry Pound Cake

Q1: Can I use frozen strawberries instead of fresh ones?

Yes, frozen strawberries work well. Be sure to thaw and pat them dry to avoid adding excess moisture to the batter.

Q2: What type of cake mix should I use for this recipe?

A white or strawberry-flavored boxed cake mix is ideal. White mix gives a neutral base, while strawberry enhances the fruity flavor.

Q3: Why did my cake stick to the pan?

This often happens if the pan isn’t thoroughly greased. Use a nonstick spray and a brush to coat all grooves, and let the cake cool fully before removing.

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