When you’re looking for a show-stopping yet no-fuss dessert, nothing quite compares to this Easy Strawberry Pound Cake. Bursting with juicy strawberries, laced with luscious strawberry gelatin, and finished with a pretty-in-pink glaze, it’s a cake that’s as perfect for picnics and potlucks as it is for an after-dinner treat. Not only does this cake come together quickly, but every bite is wonderfully moist and rich, with tangy-sweet strawberry flavor shining through—making it a must-bake for any strawberry lover!

Easy Strawberry Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Easy Strawberry Pound Cake is all in the balance of simple, accessible ingredients. Each one is carefully chosen to make sure your cake is moist, flavorful, and stunningly tender, with the most amazing burst of berry flavor in every slice.

Boxed white cake mix: Speeds things up but still gives you a soft, fluffy crumb as the backbone of this dessert.
Strawberry-flavored gelatin: Delivers that cheery, unmistakable strawberry taste and gives your cake a gorgeous rosy color.
Large eggs: Provide structure and richness for that classic pound cake heft and moistness.
Water: Keeps the batter silky and ensures a tender texture throughout the cake.
Vegetable or canola oil: Adds unbeatable moisture, keeping your cake luxuriously soft even days after baking.
Fresh strawberries, mashed: Deepens the berry flavor and adds lovely pops of real fruit.
Fresh strawberries, diced: These juicy gems speckle your slice and make the cake extra inviting.
All-purpose flour: Ensures your diced strawberries don’t sink to the bottom by lightly coating them before adding to the batter.
Kosher salt: Just a pinch brightens up all the flavors and keeps the sweetness in check.
Powdered sugar (for the glaze): Whips up a dreamy, velvety topping that clings beautifully to each curve.
Milk (for the glaze): Helps the glaze pour perfectly smooth while adding a little richness.
Unsalted butter (for the glaze): Brings a hint of creamy flavor that complements the cake.
Pure vanilla extract (for the glaze): Adds warmth and depth, making the strawberry flavors pop even more.
Strawberry purée or juice (optional, for the glaze): For an extra hit of berry flavor and a pretty pink hue you’ll adore.

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 it’s hot and ready when your batter is mixed. Take a Bundt pan and give it a good greasing, then dust it lightly with flour. This simple step ensures your Easy Strawberry Pound Cake will slide out effortlessly with all those pretty details intact.

Step 2: Mix Up the Batter

Grab a large mixing bowl and combine your cake mix, strawberry gelatin, eggs, water, oil, and the mashed strawberries. Mix until the batter is creamy and smooth—no lumps! The combination of the box mix and fresh berries starts to smell amazing right away, and you’ll notice the batter turning that classic strawberry-pink.

Step 3: Fold in the Fruit

In a separate small bowl, toss your diced strawberries gently with the flour. This coats them and helps keep them suspended in the cake, so you get pops of real strawberry in every bite. Fold these floured berries into your batter, along with a pinch of kosher salt for balance.

Step 4: Bake Until Perfect

Pour the batter evenly into your prepped Bundt pan. Slide it into the oven and bake for 40 to 45 minutes, until the cake is puffed and golden and a toothpick poked into the center comes out clean. The kitchen will fill with the irresistible scent of strawberries and vanilla—trust me, it’s hard to wait!

Step 5: Cool and Unmold

Let the cake rest in the pan for about 10 minutes to help it set up. Then, carefully invert it onto a wire rack to cool completely. This wait is essential; unmolding too soon can lead to breakage, but your patience will pay off in a picture-perfect cake every time.

Step 6: Glaze and Decorate

While the cake finishes cooling, whisk together your powdered sugar, milk, melted butter, vanilla, and strawberry purée or juice until silky smooth. Drizzle the glaze generously over the cooled cake, letting it drip beautifully over the sides. For a final flourish, garnish with a few fresh strawberry slices if you’d like.

How to Serve Easy Strawberry Pound Cake

Garnishes

This cake begs for a little extra sparkle when serving! Try topping each slice of Easy Strawberry Pound Cake with fresh strawberries, a dusting of powdered sugar, or even a swirl of freshly whipped cream for an inviting and festive finish.

Side Dishes

Pair your cake with light accompaniments that won’t overpower its berry-forward flavor. A dollop of vanilla yogurt, a spoonful of lemon curd, or a simple fruit salad on the side all complement the cake’s sweet-tart profile perfectly.

Creative Ways to Present

Make dessert extra special by slicing the Easy Strawberry Pound Cake and arranging it in a fan pattern on a platter, drizzling extra glaze between slices. Or turn it into an elegant trifle, layering cubes of cake with whipped cream and more strawberries in a glass bowl. Individual mini cakes—using a mini Bundt pan—are always a hit at parties, too!

Make Ahead and Storage

Storing Leftovers

Keep your Easy Strawberry Pound Cake moist and delicious by wrapping it tightly in plastic wrap or storing in an airtight container. It will be at its best for 2 to 3 days at room temperature, making it an ideal treat to bake a little ahead of time.

Freezing

This cake freezes beautifully! Wrap individual slices (or the whole cake, unglazed) in plastic wrap, then again in foil, and freeze for up to 2 months. When ready to serve, defrost at room temperature and glaze just before enjoying for freshest flavor and texture.

Reheating

If you love your pound cake ever-so-slightly warm, just pop a slice in the microwave for 10-15 seconds. This refreshes the crumb perfectly and revives the aroma, making it taste as if it were freshly baked all over again.

FAQs

Can I use frozen strawberries in Easy Strawberry Pound Cake?

Yes, you can substitute frozen strawberries for fresh—just make sure to thaw and drain any excess liquid before incorporating. This helps ensure your cake stays perfectly moist without turning soggy.

Can I make this recipe in a regular loaf pan instead of a Bundt pan?

Absolutely! You can bake Easy Strawberry Pound Cake in loaf pans or even as cupcakes. Baking times will vary (loaf pans may take a bit longer, cupcakes bake much faster), so keep an eye on them and test with a toothpick for doneness.

Is the glaze optional?

The glaze adds an extra layer of sweetness and a gorgeous finish, but the cake is still delicious without it. If you prefer, serve the cake plain or simply dusted with powdered sugar for a lighter touch.

How can I get a more intense pink color?

If you want an even brighter pink hue, add an extra tablespoon of strawberry purée or a drop of pink food coloring to the batter. Just be careful not to overdo it—a little goes a long way!

Can I make this Easy Strawberry Pound Cake ahead for a party?

Yes! This cake actually gets even better after resting for a day, as the flavors continue to meld. Simply bake, cool, and glaze the day before your event, and store tightly covered until ready to serve.

Final Thoughts

If you love fruity, festive desserts, you owe it to yourself to bake this Easy Strawberry Pound Cake! Its simple prep, vibrant flavor, and crowd-pleasing presentation mean it’ll quickly become your go-to recipe for all kinds of occasions. Once you’ve tasted how effortless—and impressive—homemade strawberry pound cake can be, you’ll want to share it with everyone you know.

Easy Strawberry Pound Cake Recipe