Easy 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!
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.
Notes
Serve the cake immediately after the glaze has set slightly, or store according to the provided guidelines to maintain its freshness and flavor.