Description
This easy strawberry pound cake is made with boxed cake mix, fresh strawberries, and a strawberry gelatin boost. It’s moist, dense, and perfect for beginners.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F. Grease a 10-inch Bundt or angel food cake pan thoroughly using nonstick spray and a silicone brush to coat all grooves.
- In a large mixing bowl, combine cake mix, flour, gelatin, eggs, water, oil, and chopped strawberries. Mix on low speed until just combined, then beat on high speed for 2 minutes.
- Pour the batter into the prepared pan, smoothing the top, and tap gently to release air bubbles.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
- Remove from the oven, cover the pan tightly with foil, and let the cake cool completely in the pan on a wire rack.
- Once cooled, use a butter knife to gently loosen the cake from the edges and center. Invert onto a serving platter.
- While the cake cools, whisk together the melted butter, powdered sugar, milk, vanilla, and salt to make the glaze.
- Drizzle the glaze over the cake and garnish with finely chopped strawberries if desired. Serve immediately or let the glaze set before slicing.
Notes
- If using frozen strawberries, thaw and pat them dry to avoid excess moisture in the batter.
- To prevent sticking, ensure the pan is thoroughly greased and allow the cake to cool fully before removal.
- Don’t overmix the batter to maintain a tender texture.
- No Bundt pan? Use two loaf pans and reduce baking time by 10–15 minutes.
- If the cake breaks, repurpose it into a trifle with whipped cream and fruit.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 255
- Sugar: 27g
- Sodium: 301mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 101mg