Strawberry Pound Cake
Indulge in the simplicity of our Strawberry Pound Cake recipe, perfect for any occasion. This easy-to-make cake combines fresh strawberries and a delightful glaze, offering a sweet treat that’s as delicious as it is simple to prepare. Ready in just an hour!
Every bite of this Strawberry Pound Cake takes me back to sunny days at my grandmother’s house, where the kitchen smelled of fresh berries and vanilla. Inspired by her love for baking and her knack for turning simple ingredients into exquisite desserts, I crafted this recipe to recreate that nostalgic sweetness. It’s a tribute to her and the countless afternoons we spent baking and sharing stories. This cake, with its moist texture and fruity bursts, is a slice of my cherished memories, perfect for making new ones with your loved ones.
Why You’ll Love This Strawberry Pound Cake
Our Strawberry Pound Cake stands out with its ease of preparation and delightful combination of textures and flavors. Ideal for both novice bakers and seasoned pastry chefs, this recipe ensures a delectable outcome every time.
Points List:
- Effortless Elegance: Utilizes common pantry items and fresh strawberries, transforming them into a visually appealing and tasty dessert.
- Versatility: Perfect for various occasions, from casual brunches to elegant celebrations.
- Customizable: Offers options for sugar-free and frozen alternatives to cater to different dietary needs and preferences.
- Foolproof: Detailed instructions guarantee a perfectly moist and flavorful cake even for those new to baking.
Ingredients Notes:
Introduction: The key to the delightful flavor and texture of our Strawberry Pound Cake lies in the quality and combination of its ingredients.
Points List:
- Boxed White Cake Mix: Provides a reliable and light base, ensuring a fluffy texture.
- Strawberry Flavored Gelatin: Enhances the cake’s strawberry flavor while adding a vibrant color.
- Fresh Strawberries: Incorporating chopped strawberries into the batter introduces bursts of tangy sweetness in every bite.
- Optional Glaze: A simple mix of melted butter, powdered sugar, milk, and vanilla extract creates a luscious topping that complements the fruity cake beautifully.
How To Make Strawberry Pound Cake
Introduction: Follow these detailed steps to create a flawless Strawberry Pound Cake that’s bound to impress at any gathering.
Steps:
- Prepare Your Pan and Preheat Your Oven: Start by preheating your oven to 350 degrees F and generously spraying your chosen Bundt pan with nonstick cooking spray. This ensures your cake will release easily after baking.
- Mix the Ingredients: In a large bowl, combine the cake mix, flour, eggs, water, oil, and gelatin. Add the chopped strawberries last to keep them from sinking to the bottom.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean. This will take about 35-40 minutes.
- Cool and Release the Cake: Allow the cake to cool in the pan on a cooling rack. Once cool, loosen the edges with a knife and invert the cake onto a platter. This ensures it keeps its beautiful Bundt shape.
- Make the Glaze: While the cake cools, whisk together the glaze ingredients until smooth. Adjust the milk to achieve your desired consistency.
- Finish with Glaze and Garnish: Drizzle the glaze over the cooled cake and scatter the finely chopped strawberries on top for a festive look.
Storage Options:
To keep your Strawberry Pound Cake fresh and delicious, store it in an airtight container at room temperature for up to three days. For longer storage, wrap it well and refrigerate for up to a week. This cake can also be frozen, wrapped tightly, for up to two months; just thaw at room temperature before serving.
Variations and Substitutions:
Introduction: This Strawberry Pound Cake recipe is wonderfully adaptable to various tastes and dietary restrictions.
Points List:
- Gluten-Free: Use a gluten-free cake mix to accommodate dietary needs without compromising on taste.
- Berry Varieties: Swap out strawberries for raspberries or mixed berries for a different twist on the classic flavor.
- Dairy-Free: Substitute the milk in the glaze with almond or coconut milk and use dairy-free butter.
- Sugar Alternatives: Opt for sugar-free gelatin and replace powdered sugar in the glaze with a suitable sugar-free alternative to cater to those watching their sugar intake.
Easy Strawberry Pound Cake
Ingredients
For the Cake:
- 16 ounces of boxed white cake mix
- 3 tablespoons of all-purpose flour
- 3 large eggs at room temperature
- 3/4 cup of water
- 1/2 cup of vegetable or canola oil
- One 3-ounce package of strawberry-flavored gelatin sugar-free gelatin may be used if preferred
- 1 cup of fresh strawberries finely chopped (frozen strawberries may be substituted if necessary)
- 2-3 tablespoons of finely chopped strawberries for garnish optional
For the Glaze (optional, but recommended for enhanced flavor):
- 3 tablespoons of unsalted butter melted
- 1 cup of powdered sugar
- 3 tablespoons of milk
- 1 teaspoon of pure vanilla extract
- A tiny pinch of kosher salt
Instructions
Instructions for Preparing and Baking the Cake
- Preparation of Equipment and Preheating: Begin by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius). Using nonstick cooking spray, thoroughly coat a 10-inch angel food cake pan or Bundt pan. It is recommended to use a Bundt pan to enhance the aesthetic appeal of the cake.
- Combining Ingredients: In a large mixing bowl, combine the boxed cake mix, flour, eggs, water, oil, and strawberry-flavored gelatin. Add the 1 cup of chopped strawberries last to distribute them evenly throughout the mix.
- Mixing Process: Utilize an electric mixer set at low speed to blend the ingredients until just combined. Subsequently, increase the speed to high and continue beating the mixture for an additional two minutes to aerate the batter, which will help achieve a lighter texture in the baked cake.
- Baking the Cake: Transfer the batter into the prepared cake pan, ensuring it is spread evenly. Place the pan on the center rack of the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating that the interior is fully cooked.
- Cooling the Cake: Remove the cake from the oven and cover the pan tightly with aluminum foil to retain moisture as it cools. Place the covered pan on a cooling rack and let the cake cool completely within the pan. This gradual cooling helps in setting the cake’s structure.
- Unmolding the Cake: Once cooled, use a butter knife to gently loosen the cake from the sides of the pan and around the center tube. Invert a cake platter over the pan, and then, holding both securely, flip the pan over to release the cake onto the platter.
Instructions for Preparing the Glaze
- Making the Glaze: In a medium bowl, whisk together the melted butter, powdered sugar, milk, vanilla extract, and a pinch of salt. Adjust the consistency of the glaze by adding milk as needed—it should be pourable but thick enough to coat the cake.
- Applying the Glaze and Garnishing: Drizzle the glaze over the completely cooled cake. If using, sprinkle the additional chopped strawberries over the top as a garnish, adding a fresh and attractive finish.
