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A beautiful Strawberry Pound Cake on a serving platter.

Easy Strawberry Pound Cake

Oozing with fresh strawberry goodness, this box mix Easy Strawberry Pound Cake delivers a moist and tender cake that is fruity, sweet, and stunning.
Servings: 12 servings
Chef Alli
3 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
 

For the Cake

  • 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, if preferred
  • 1 cup chopped fresh strawberries may use frozen strawberries, if preferred
  • 2 Tbs. finely chopped strawberries for garnish

For the Glaze, optional but delicious

  • 3 tablespoons butter, melted
  • 1 cup powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • tiny pinch of kosher salt

Instructions
 

Prepare and Bake the Cake

  • Preheat the oven to 350 degrees F. Spray a 10-inch angel food cake pan or Bundt pan with nonstick cooking spray; reserve. **FTR, I always use a Bundt pan, because I think the finished cake turns out much prettier.
  • In large mixing bowl, combine all the cake ingredients, including the chopped strawberries.
    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, 1 cup chopped fresh strawberries
  • Using an electric mixer on low speed, beat the ingredients just until combined, then beat on high speed for 2 minutes; pour the batter into the prepared pan.
  • Bake, uncovered, on the center oven rack for 35-40 minutes or until toothpick inserted into the center comes out clean.
  • Remove the baked cake from the oven; cover the cake pan tightly with aluminum foil. Place the covered cake pan onto a cooling rack; allow the cake to cool completely in the pan.
  • Once the pound cake is completely cooled in the pan, use a butter knife (or any knife that has a rounded tip) to loosen the cake by sliding the knife down the side between the cake and the pan, all the way around the outer edge of the cake. Also be sure to loosen the cake around the center of the pan using the same technique.
  • Place a cake platter over the opening of the cake pan. Using two hands, flip the cake pan over keeping the platter tightly secured against the pan until the cake pan is fully inverted.
    At this point, the cake should slip out of the pan and onto the platter so that it is now right-side-up on the platter. Voila!

Prepare the Glaze

  • While cake is baking and cooling, make the glaze by combining the butter, powdered sugar, salt, and vanilla in a medium mixing bowl, adding the milk as needed, to get the consistency you desire for the glaze, whisking until smooth.
    3 tablespoons butter, melted, 1 cup powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla extract, tiny pinch of kosher salt

Glaze the Cake

  • Drizzle the prepared glaze over the top of the pound cake, then garnish with chopped strawberries, if desired, allowing some of the strawberries to fall down onto the cake platter around the cake.
    2 Tbs. finely chopped strawberries
  • Serve at once or allow the glaze to set up a bit before serving.

Nutrition

Calories: 255kcalCarbohydrates: 44gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 101mgSodium: 301mgPotassium: 86mgFiber: 1gSugar: 27gVitamin A: 230IUVitamin C: 7mgCalcium: 105mgIron: 1mg
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