If you love strawberries and pound cake, this Sweet Glazed Strawberry Pound Cake is about to become your new favorite dessert. Bursting with real strawberry flavor, incredibly moist, and topped with a sweet, glossy glaze, this cake is perfect for spring gatherings, birthday celebrations, or any time you want to impress with a beautiful, delicious treat.
What makes this recipe so special is its simplicity. A box of strawberry cake mix and strawberry Jell-O combine to create a cake that is intensely flavorful, while the powdered sugar glaze adds a sweet, elegant finish. The result is a moist, tender pound cake that tastes like it came from a bakery.
Why You Will Love This Recipe
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Intense Strawberry Flavor: Cake mix plus strawberry Jell-O creates a double dose of berry goodness.
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Incredibly Moist: Oil and milk ensure a tender, never-dry crumb.
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Simple Ingredients: Made with easy-to-find pantry staples.
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Beautiful Presentation: A glossy pink glaze makes this cake a showstopper.
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Perfect for Any Occasion: Great for birthdays, holidays, potlucks, or afternoon tea.
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Make-Ahead Friendly: The flavor improves overnight.
Sweet Glazed Strawberry Pound Cake
Prep Time: 15 minutes | Bake Time: 45 to 55 minutes | Total Time: 1 hour (plus cooling)
Servings: 10 to 12
This moist, tender strawberry pound cake is bursting with berry flavor and topped with a sweet, glossy glaze. It is a simple yet stunning dessert for any occasion.
Ingredients
For the Cake:
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1 box (15.25 ounces) strawberry cake mix
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1 box (3 ounces) strawberry Jell-O
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4 large eggs
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1 cup vegetable oil
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½ cup milk
For the Glaze:
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3 to 4 cups powdered sugar
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3 to 4 tablespoons milk or water
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½ teaspoon vanilla extract (optional)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 10-inch Bundt pan. For easy removal, you can also line the pan with parchment paper.
Step 2: Mix the Batter
In a large mixing bowl, combine the strawberry cake mix, strawberry Jell-O, eggs, oil, and milk. Beat with an electric mixer on medium speed for 2 to 3 minutes, until the batter is smooth and well combined.
Step 3: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 4: Cool
Let the cake cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Glaze
In a medium bowl, whisk together the powdered sugar, milk (or water), and vanilla extract until smooth. Add more powdered sugar to thicken or more milk to thin until you reach a pourable but slightly thick consistency.
Step 6: Glaze the Cake
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.
Step 7: Serve
Slice and serve at room temperature.
Tips for the Perfect Strawberry Pound Cake
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Use Room Temperature Ingredients:Allow the eggs and milk to come to room temperature for a smoother batter and better texture.
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Do Not Overmix: Mix the batter just until combined. Overmixing can make the cake dense.
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Grease the Pan Thoroughly: This cake has a tendency to stick, so be sure to grease and flour your pan well. A baking spray with flour works great.
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Cool Completely Before Glazing: If the cake is still warm, the glaze will become too thin and run off.
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Adjust Glaze Consistency: The glaze should be thick enough to coat the back of a spoon but pourable. Add more powdered sugar to thicken or more milk to thin.
Variations and Additions
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Fresh Strawberries: Fold 1 cup of finely chopped fresh strawberries into the batter for extra berry flavor.
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Cream Cheese Glaze: Substitute the glaze with a cream cheese glaze (4 ounces cream cheese, 1 cup powdered sugar, and 2 tablespoons milk).
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Chocolate Strawberry: Drizzle with melted chocolate after glazing.
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Lemon Strawberry: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy note.
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Nutty Version: Fold in ½ cup of chopped pecans or walnuts.
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Cupcakes: Divide the batter into a lined muffin tin and bake for 18 to 22 minutes.
What to Serve with Strawberry Pound Cake
This sweet, fruity cake is delicious on its own or paired with:
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Whipped Cream: A dollop of lightly sweetened whipped cream adds lightness.
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Fresh Berries: Extra strawberries, raspberries, or blueberries on the side.
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Vanilla Ice Cream: A scoop of vanilla ice cream is a classic pairing.
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Coffee or Tea: The perfect afternoon treat.
Storage and Make-Ahead
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Room Temperature: Store the cake covered at room temperature for up to 4 days.
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Refrigerator: Store in the refrigerator for up to 1 week. Bring to room temperature before serving.
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Freezer: This cake freezes beautifully. Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before glazing.
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Make-Ahead: Bake the cake a day or two in advance and store at room temperature. Glaze the day of serving for the best presentation.
Why This Recipe Works
This recipe succeeds because of the combination of cake mix and Jell-O. The strawberry cake mix provides a tender, flavorful base, while the strawberry Jell-O adds an extra boost of berry flavor and helps keep the cake moist. The oil and milk ensure a rich, tender crumb that stays fresh for days.
The simple powdered sugar glaze adds a sweet, glossy finish that makes this cake as beautiful as it is delicious.
Nutritional Information
Please note that values are estimates and will vary based on specific ingredients and portion sizes.
Per serving (based on 12 servings, with glaze):
| Nutrient | Amount |
|---|---|
| Calories | 450–520 |
| Protein | 5–7g |
| Carbohydrates | 65–70g |
| Fat | 20–24g |
| Saturated Fat | 3–4g |
| Fiber | 1g |
| Sugar | 50–55g |
Conclusion
Sweet Glazed Strawberry Pound Cake is a simple, stunning dessert that delivers big on flavor. With its moist, tender crumb and sweet, glossy glaze, it is the perfect treat for any occasion. Whether you are baking for a birthday, a holiday, or just because you are craving something sweet, this recipe is sure to become a favorite.
I hope this recipe brings a little sweetness to your table. If you give it a try, please leave a comment below. I would love to hear how it turned out for you.