Easy Strawberry Pound Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 box (16 ounces) white cake mix
02 -
3 tablespoons all-purpose flour
03 -
3 large eggs
04 -
3/4 cup water
05 -
1/2 cup vegetable or canola oil
06 -
1 package (3 ounces) strawberry flavored gelatin
07 -
1 cup fresh strawberries, chopped
→ Sweet Glaze
08 -
3 tablespoons butter, melted
09 -
1 cup powdered sugar
10 -
3 tablespoons milk
11 -
1 teaspoon vanilla extract
12 -
Pinch of kosher salt
→ Topping
13 -
2-3 tablespoons fresh strawberries, finely chopped
# Instructions:
01 -
Heat your oven to 350°F. Give your Bundt pan or angel food cake pan a good coating of nonstick spray.
02 -
Throw all your cake ingredients into a large bowl, including those chopped strawberries. Beat with your mixer on low just until everything comes together, then crank it up to high for 2 minutes.
03 -
Pour the batter into your pan and pop it in the oven for about 35-40 minutes. You'll know it's done when a toothpick comes out clean from the center.
04 -
As soon as it comes out of the oven, cover the pan tightly with foil and let it cool completely on a rack. This keeps all the moisture in!
05 -
Once it's totally cool, run a butter knife around all the edges and center tube. Put your serving plate on top, then flip everything over in one smooth move.
06 -
While the cake's cooling, whisk together your melted butter, powdered sugar, salt, and vanilla. Add milk bit by bit until you get a nice drizzling consistency.
07 -
Drizzle that glaze all over your cake and sprinkle with those extra chopped strawberries. Let the glaze set up a bit before serving if you can wait that long!
# Notes:
01 -
You can use frozen strawberries if fresh aren't in season - just thaw and drain them first.
02 -
Sugar-free gelatin works just fine if you want to cut down on sweetness.
03 -
A Bundt pan makes for a prettier presentation than an angel food cake pan.