Easy Strawberry Pound Cake Recipe

This Easy Strawberry Pound Cake is the brightest, most beautiful showstopper for your spring and summer dessert table. Imagine a moist, tender crumb bursting with real strawberries and a hint of nostalgic strawberry gelatin, all wrapped up in a pretty pink glaze. If you love fruity bakes and want something that transports you to picnic bliss with each bite, this recipe is the one you’ll be excited to make again and again.

Ingredients You’ll Need

The beauty of this cake is how quickly you can turn simple pantry and fridge staples into something truly stunning. Each ingredient here brings its own magic—whether it’s moisture, flavor, or that eye-catching blush color that makes everyone swoon over the finished pound cake.

• Boxed white cake mix: This is the secret shortcut for a perfectly light base and delicate texture every single time.
• Strawberry-flavored gelatin: Adds a gorgeous pink hue and a punchy strawberry flavor that lingers in each mouthful.
• Large eggs: Essential for structure and richness—don’t skip them!
• Water: Keeps the batter just the right consistency so it bakes up moist, never dry.
• Vegetable or canola oil: Locks in moisture for a tender, never crumbly cake.
• Fresh strawberries, mashed: Real fruit for authentic flavor, folded right into the batter.
• Diced fresh strawberries: Little pops of juicy berry in every bite make this cake truly special.
• All-purpose flour: A dusting for the berries so they don’t sink to the bottom—trust me, this makes a difference.
• Kosher salt: Just a tiny pinch sharpens up all those sweet flavors.
• Powdered sugar (for the glaze): It dissolves easily for a silky-smooth, picture-perfect finish.
• Milk: Balances and thins the glaze so it drapes beautifully over the cake.
• Unsalted butter, melted: Adds luxurious richness to the glaze for that bakery-shop shine.
• Pure vanilla extract: Just a splash for a comforting, creamy aroma.
• Strawberry purée or juice (optional): For extra strawberry flavor and a pop of color in your glaze—it’s the ultimate finishing touch.

How to Make Easy Strawberry Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so you hit that perfect bake right from the beginning. Generously grease and flour a Bundt cake pan—make sure you get into every nook! This prevents sticking and helps your Easy Strawberry Pound Cake turn out with lovely definition and smooth edges.

Step 2: Mix the Main Batter

In a large mixing bowl, combine the white cake mix, strawberry gelatin, eggs, water, oil, and the mashed strawberries. Use a hand mixer or sturdy whisk and blend until the batter is velvety and free of lumps. The combination of boxed mix and real fruit gives your cake both structure and a flavor that hides its shortcut origins.

Step 3: Fold in Fresh Diced Strawberries

Toss your diced strawberries with all-purpose flour; this handy trick keeps them suspended in the batter so you get incredibly juicy bites throughout the loaf, not just at the bottom. Gently fold them into the main batter along with that hint of kosher salt, being careful not to crush the berries.

Step 4: Bake to Perfection

Pour the batter evenly into your prepped Bundt pan and smooth it out for even baking. Slide the pan onto your oven’s center rack and bake for 40–45 minutes. It’s ready when a toothpick poked into the center comes out clean (maybe with a berry stain but no raw batter). Your kitchen will smell like sweet nostalgia!

Step 5: Cool the Cake

Let your cake cool in the pan for about 10 minutes (patience—this is how you avoid sticking), then carefully invert it onto a wire rack. Allow it to cool completely so your glaze doesn’t melt right off. The suspense will be worth it!

Step 6: Make and Drizzle the Glaze

For that signature pink finish, whisk together powdered sugar, milk, melted butter, vanilla, and strawberry purée (if you want that perfect berry hue) until smooth. Pour or drizzle the glaze all over the cooled cake, letting it flow into every ridge. Top with a few extra fresh strawberries for a tempting, bakery-style flourish!

How to Serve Easy Strawberry Pound Cake

Garnishes

For a truly showstopping finish, try adding thinly sliced fresh strawberries or a sprinkle of freeze-dried strawberry pieces to the top. A dusting of powdered sugar looks extra festive, and a few edible flowers can take your Easy Strawberry Pound Cake from simple to jaw-dropping on any dessert table.

Side Dishes

Serve generous slices with a dollop of whipped cream or a scoop of vanilla ice cream for pure dessert bliss. If you’re feeling fancy, some lightly macerated berries or a bright lemon sorbet really compliment the flavors and make each bite feel special.

Creative Ways to Present

For parties, you can cut the cake into petite cubes and skewer them with toothpicks along with berries for fun, poppable treats. Or slice and layer with whipped cream and berries in a big glass trifle bowl. However you serve it, this cake adds a dose of sunshine to any occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Strawberry Pound Cake keeps beautifully! Store slices in an airtight container at room temperature for up to two days. If your kitchen is warm, stash it in the fridge (just let it come to room temp for best texture before serving).

Freezing

Want to save some for later? Simply wrap individual slices or the whole (unglazed) cake tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the fridge overnight or on the counter for a couple hours before glazing and serving.

Reheating

If you love your pound cake slightly warm, pop a slice in the microwave for 10-15 seconds. This brings back a just-baked aroma and softens the crumb—especially delicious served with cold ice cream or fresh strawberries.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries really bring the best flavor and texture, but if you’re in a pinch, you can use frozen strawberries—just thaw and drain well to prevent extra moisture from making the cake soggy.

Why do my strawberries sink in pound cake?

If you skip tossing the diced strawberries in flour, they’re likely to settle to the bottom. Coating them in flour helps keep them suspended throughout your Easy Strawberry Pound Cake for even berry distribution.

Can I use other cake mix flavors?

Absolutely! While white cake mix gives the brightest color and lets the strawberry flavor shine, a yellow cake mix will also work for a slightly richer taste. Even strawberry cake mix gives an extra berry boost!

How do I know when my pound cake is done?

The cake is ready when a toothpick or skewer comes out clean from the center—some moist crumbs are okay, but you shouldn’t see wet batter. The top should also spring back lightly when gently pressed.

Can I make this Easy Strawberry Pound Cake gluten-free?

Yes! Swap the white cake mix for a gluten-free cake mix and make sure your strawberry gelatin and flour are also gluten-free. The rest of the process and ingredients remain the same for a crowd-pleasing treat.

Final Thoughts

If you’re looking for a cake that’s guaranteed to bring smiles and a burst of berry joy to any table, give this Easy Strawberry Pound Cake a try. It’s one of those recipes I return to time after time because of its irresistible flavor, dreamy pink coloring, and how effortlessly it comes together. You’ll be looking for reasons to bake it, trust me!

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