Strawberry Pound Cake With Glaze

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Loaded with bite size pieces of strawberries, made with strawberry jello and topped with a strawberry cream cheese glaze, this ridiculously easy strawberry pound cake is just overflowing with tangy strawberry flavor.   It’s the perfect summertime or anytime dessert.

Strawberry Pound Cake With Strawberry Cream Cheese Glaze

After making this strawberry pound cake with glaze and then indulging in several pieces, I realized this cake is a pure strawberrylicious delight.  In fact, I call it a strawberry triple threat, because it’s got strawberry coming at your taste buds from 3 different sources.  Yes, we’ve got the strawberry pound cake, the bite sized pieces of strawberries throughout the cake and then the strawberry cream cheese glaze.

So, if you’re a strawberry lover, or even if you’re not, beware, this strawberry pound cake with glaze could leave you helpless against its deliciousness and then craving more.

Easy Strawberry Pound Cake With Jello

One of the things I love most about this recipe, besides it’s killer strawberry flavor, is it’s so easy to make and the main reason is it uses a 3 ounce package of strawberry jello.  Yes, instead of adding the extra step of cooking down and reducing strawberries over the stove, you simply throw in a package of strawberry jello.

Yes, I recognize this is cutting corners (simplydeLIZious cheating in this case) and the strawberry flavor of the strawberry jello pound cake itself is not from actual strawberries.  However, the strawberry jello provides a delightful, sweet strawberry flavor, just like real strawberries, and it makes for a much easier strawberry pound cake bake.

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Cream Cheese Strawberry Glaze For Cake

Originally I was going to go with a simple powdered sugar glaze or a crusty sugar coating on this easy strawberry pound cake.  However, I ended up sticking with tradition and going with my old reliable strawberry glaze recipe for pound cake.  No, I did not bake new ground with this easy strawberry pound cake.

However folks, with this cake, I’m glad I did not bake new ground, because this strawberry cream cheese glaze is just what this strawberry pound cake with strawberries was begging for.  The sweetness and fruitiness of the strawberries harmonize perfectly with the tangy cream cheese, creating an irresistible symphony of flavors.

Easy Strawberry Pound Cake With Strawberry Cream Cheese Glaze

Strawberry Pound Cake With Cream Cheese Drizzle

After finishing this cake and admiring it, I realized it was actually a strawberry pound cake with cream cheese drizzle.  I found, for me, the best way to apply the cream cheese strawberry glaze was to pour the glaze in a sandwich size Ziploc bag, cut the tip off a corner of the Ziploc bag and drizzle it back and forth over the cake.  

If drizzling is not your glaze applying jam, you can pour your glaze or spoon your glaze on the cake.  All ways are equally effective.

Tools Used In This Glazed Strawberry Cake

Strawberry Pound Cake With Glaze for strawberry pound cake

Strawberry Pound Cake With Strawberry Glaze Recipe

Homemade Strawberry Pound Cake Recipe Ingredients

  • shortening
  • unsalted butter room temperature – it is best to use room temperature butter, as it incorporates and mixes in so much easier than cold butter.  If you don’t have unsalted butter, it is fine to use salted butter.
  • granulated sugar
  • eggs room temperature – it is best to use room temperture eggs, as room temperature eggs mix better with the batter and rise more easily.
  • vanilla extract
  • strawberry jello – 3 ounce package
  • buttermilk room temperature – it is best to use room temperature buttermilk, as it incorporates much easier with the other ingredients in the batter.
  • all purpose flour sifted
  • salt
  • baking powder
  • strawberries – that have been chopped in bite sized pieces
  • granulated sugar – to toss with strawberries
  • flour – to toss with strawberries

How To Make A Strawberry Pound Cake

  • Preheat oven to 325℉
  • Grease and flour or spray a 10 to 12 cup bundt pan.
  • Sift flour, salt and baking powder together.  Set these dry ingredients aside.
  • Cream shortening and butter well.
  • Add sugar and mix until fluffy.
  • Mix eggs in one at a time just until yellow mixes in the batter.
  • Add vanilla and mix in batter.
  • Add strawberry gelatin to the flour mixture and whisk together.
  • Add flour mixture alternately with buttermilk. Begin and end with flour mixture.
  • Toss strawberries in sugar and then in flour.
  • Pour batter in prepared pan. Should be about ⅔’s full.
  • Bake at 325℉ for 1 hour to 1 hour and 15 minutes.
  • Remove cake from oven and let cool 10 to 12 minutes.
  • Invert cake and release from pan.
  • Let cake cool completely.
  • Pour, spoon or drizzle glaze over cake.
Strawberry Pound Cake With Glaze for strawberry pound cake

Ingredients In Cream Cheese Strawberry Glaze

  • cream cheese – it is best to use room temperature cream cheese as it will incorporate much easier with the strawberry puree and powdered sugar.
  • powdered sugar sifted
  • pureed strawberries – from 5 to 7 medium strawberries
  • corn starch optional
  • milk optional

How To Make Strawberry Glaze For Pound Cake

  • With a hand or stand mixer combine cream cheese and strawberry puree well.
  • Add powdered sugar and mix until smooth.
  • Taste your glaze and add more sugar or strawberry puree if needed. Depends on how sweet and strawberry you like it.
  • If glaze is to runny for your liking add corn starch.
  • If glaze is to thick for you add milk.
  • Pour, spoon or drizzle the glaze over your completely cooled pound cake.
strawberry pound cake recipe

Tips For The Best Strawberry Pound Cake

  • You can make this into a strawberry loaf pound cake.  Instead of using a bundt pan or tube pan, divide the batter into 2 loaf pans.  This makes for a yummy fresh strawberry pound cake loaf.
  • It is best to use a stand mixer to mix this cake recipe.  However, a hand held mixer can be used.
  • Fresh strawberries are best for this easy strawberry pound cake, but if they are not available frozen strawberries can be used.
  • Chop or dice your s’berries into bite sized pieces. Strawberries contain a lot of water weight and are less likely to fall to the bottom of the pan while baking the smaller they are cut.
  • After cutting your strawberries, lie the pieces on a paper towel or two and dry them the best you can.  I find this also helps them from sinking while baking.
  • As well as tossing your strawberries in 1 tablespoon of sugar, make sure you toss them in 1 to 2 tablespoons of flour before folding them in the cake batter.  This also helps prevent them from sinking to the bottom of the pan while baking.
  • The brand of jello you use will decide the color of your cake.  Some brands will produce a white cake and others a pink cake.  If you want your cake to be pink or pinker, you can use a couple of drops of pink or red food coloring.
  • Fill your prepared pan about 2/3’s full with batter.  If you have to much batter, one word, cupcakes.  This extra batter can make 2 to 3 yummy cupcakes.
  • This strawberry pound cake glaze is the best strawberry glaze for pound cake.  However, this pound cake is also an amazing strawberry pound cake with no glaze or topping.
  • For this recipe for strawberry glaze, start with ½ cups powdered sugar and ¼ cup strawberry puree.  After mixing these in with the cream cheese, sample and see what you think.  You can always add more. 
  • If your strawberry glaze is to runny for your liking, add 1 or 2 tablespoons of cornstarch.  If your glaze is a little thick add 1 to 2 tablespoons of milk.
  • Due to the cream cheese in this homemade strawberry pound cake, it can only be left at room temperature for 2 to 4 hours. After that, it needs to be stored in the refrigerator, where it can stay from 3 to 4 days.
Strawberry pound cake recipe with jello

Fresh Strawberry Pound Cake – With Frozen Strawberries? 

This fresh strawberry pound cake from scratch is best with fresh strawberries, but there are times when we just can’t get fresh strawberries.  However, frozen strawberries are always in season at Kroger, Walmart or your local grocer.  So, if life is throwing you frozen strawberries, use frozen strawberries in this cake.

If you’re using frozen strawberries to make this easy strawberry pound cake here are some tips, from a post by Baking Neads, on using frozen berries when baking.

  • Do Not Thaw Your Berries – Frozen berries are full of moisture and when frozen berries are thawed all of that moisture comes out.  To much moisture can make your baked good to dense, soggy or cause it not to rise as it should.  So, keep your frozen berries in the freezer until you are ready to use them in baking.
  • Toss The Berries In Flour – Frozen berries sink in baked goods because they are heavy from the excess moisture inside of them. Toss your berries in a tablespoon or two of flour.  The flour will absorb some of the moisture from the berries and help keep them in place and not sink.
  • Bake For Longer – When adding frozen berries to a batter you are decreasing the temperature of the batter.  Your batter will now be colder when it enters the oven and this means you will most likely need to increase your baking time.  Increase 3 to 5 minutes and if not done, check your oven regularly until done.
  • Increase The Thickener – Frozen berries expel water and moisture as they bake and this excess water and moisture can have an effect on your batter.  To prevent the effects of this extra moisture use a thickener, such as flour, corn starch, tapioca or arrow root.  If your recipe already uses one of these ingredients, simply increase that ingredient to help absorb the moisture.
  • Taste Before You Bake – Who doesn’t like to pop fresh berries in your mouth when you’re baking with them?  You should do the same with frozen berries.  Tasting 1 or 2 can help you adjust the seasoning of your batter to reflect the taste of the berries.  If the frozen berries are a little tart, add a little more sugar. If they are overly sweet, cut back on the sugar.
Easy Strawberry Cake With strawberry cream cheese drizzle

How To Keep Berries From Sinking In Cake

Have you ever cake baked with berries, chocolate chips or nuts and found their little bodies all at the bottom of your cake when you removed it from the oven?  This is a dagger through the heart or apron of any baker, no matter how experienced they are.

This sinking to the bottom of the pan, is a titanic baking fail and is easily preventable.  To prevent your berries, chocolate chips or nuts from escaping to the bottom of the pan while baking, simply toss them in a tablespoon or two of flour before putting them in the batter.  This helps suspend them in your batter and prevents them from sinking.

strawberry pound cake dessert with cream cheese glaze

Do You Glaze A Pound Cake Hot Or Cold

To glaze the pound cake hot or cold, that is the question?  

The answer depends on the cake recipe and who’s devouring it.  

Team Warm Cake – Some recipes call for glazing a cake while it’s hot or warm so the glaze can sink into the cake.  Also, some pound cake connoisseurs simply prefer their pound cakes glazed warm.  They just love the glaze seeped deep into every nook and cranny and don’t care that half of it has melted and slid off the cake.

Team Cool Cake – Most recipes call for glazing a cake after it’s cooled completely.  This way the glaze stays firmly entrenched on the cake, allowing for that beautiful glossy glaze to shine.  Also, all your glaze stays on the cake, as opposed to half of it melting away, like ice cream on a sunny day.

I suggest glazing this cake after it’s fully cooled.  This is a such a tangy, sweet glaze that’s full of strawberry goodness and yum.  Would you really want half of this glaze to melt and slide off?  For the love of this strawberry pound cake with strawberry cream cheese glaze, please glaze a completely cooled cake.

Final Thoughts On Strawberry Glaze Pound Cake

This strawberry pound cake is one of the ultimate summer desserts or anytime of year desserts. It is a strawberry flavor bomb that your taste buds will cherish.  Plus, made with strawberry jello, this is such an easy strawberry pound cake recipe. This is a must for your recipe collection.

More Summer Pound Cake Recipes

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Strawberry Pound Cake With Glaze

Mouthwateringly delicious strawberry pound cake loaded with pieces of strawberry and topped with a strawberry cream cheese glaze.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword pound cake, strawberry pound cake, pound cake with glaze, strawberry cream cheese glaze, strawberry glaze
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings 18 Slices
Calories 350kcal
Cost $8

Ingredients

Ingredients In Strawberry Pound Cake

  • ½ cup shortening
  • ½ cup unsalted butter (preferably) room temperature
  • 2 cups granulated sugar
  • 6 eggs room temperture
  • 1 tsp vanilla extract
  • 3 ounces strawberry jello
  • 1 cup buttermilk room temperature
  • 3 cups all purpose flour sifted
  • ½ tsp salt
  • tsp baking powder
  • 2 cups strawberries chopped in bite sized pieces
  • 1 tablespoon granulated sugar
  • 1 – 2 tablespoons flour

Ingredients In Strawberry Cream Cheese Glaze

  • 4 ounces cream cheese room temperature
  • ½ – 1 cup powdered sugar sifted
  • ¼ – ⅓ cup pureed strawberries from 5 to 7 medium strawberries
  • 1 to 2 tablespoons corn starch optional
  • 1 to 2 tablespoons milk optional

Instructions

Instructions For Strawberry Pound Cake

  • Preheat oven to 325℉
  • Grease and flour or spray a 10 to 12 cup bundt pan.
  • Sift flour, salt and baking powder together and set aside.
    3 cups all purpose flour, ½ tsp salt, 2½ tsp baking powder
  • Cream shortening and butter well.
    ½ cup shortening, ½ cup unsalted butter (preferably)
  • Add sugar and mix until fluffy.
    2 cups granulated sugar
  • Mix eggs in one at a time just until yellow mixes in the batter.
    6 eggs
  • Add vanilla and mix in batter.
    1 tsp vanilla extract
  • Add strawberry gelatin to the flour mixture and whisk together.
    3 ounces strawberry jello
  • Add flour mixture alternately with buttermilk. Begin and end with flour mixture.
    1 cup buttermilk
  • Toss strawberries in sugar and then in flour.
    2 cups strawberries, 1 tablespoon granulated sugar, 1 – 2 tablespoons flour
  • Pour batter in prepared pan. Should be about ⅔'s full.
  • Bake at 325℉ for 1 hour to 1 hour and 15 minutes.
  • Remove cake from oven and let cool 10 to 12 minutes.
  • Invert cake and release from pan.
  • Let cake cool completely.
  • Pour, spoon or drizzle glaze over cake.

Instructions For Strawberry Cream Cheese Glaze

  • With a hand or stand mixer combine cream cheese and strawberry puree well.
    4 ounces cream cheese, ¼ – ⅓ cup pureed strawberries
  • Add powdered sugar and mix until smooth.
    ½ – 1 cup powdered sugar
  • Taste your glaze and add more sugar or strawberry puree if needed. Depends on how sweet and strawberry you like it.
  • If glaze is to runny for your liking add corn starch.
    1 to 2 tablespoons corn starch
  • If glaze is to thick for you add milk.
    1 to 2 tablespoons milk
  • Pour, spoon or drizzle the glaze over your completely cooled pound cake.

Notes

The prep time above does not include chopping the strawberries.  To chop the strawberries and dry them with a paper towel took about 10 minutes. 
You can make this into a strawberry loaf pound cake.  Instead of using a bundt pan or tube pan, divide the batter into 2 loaf pans.  This makes for a yummy fresh strawberry pound cake loaf.
It is best to use a stand mixer to mix this cake recipe.  However, a hand held mixer can be used.
Fresh strawberries are best for this easy strawberry pound cake, but it using frozen strawberries it’s best if they are thawed and drained. 
Chop or dice your s’berries into bite sized pieces. Strawberries contain a lot of water weight and are less likely to fall to the bottom of the pan while baking the smaller they are cut.
After cutting your strawberries, lie the pieces on a paper towel or two and dry them the best you can.  I find this also helps them from sinking while baking.
As well as tossing your strawberries in 1 tablespoon of sugar, make sure you toss them in 1 to 2 tablespoons of flour before folding them in the batter.  This also helps prevent them from sinking to the bottom of the pan while baking.
The brand of jello you use will decide the color of your cake.  Some brands will produce a white cake and others a pink cake.  If you want your cake to be pink or pinker, you can use a couple of drops of pink or red food coloring.
Fill your prepared pan about 2/3’s full with batter.  If you have to much batter, one word, cupcakes.  This extra batter can make 2 to 3 yummy cupcakes.
This strawberry pound cake glaze is the best strawberry glaze for pound cake.  However, this pound cake is also an amazing strawberry pound cake no glaze or topping.
For this recipe for strawberry glaze, start with ½ cup powdered sugar and ¼ cup strawberry puree.  After mixing these in with the cream cheese, sample and see what you think.  You can always add more. 
If your strawberry glaze is to runny for your liking, add 1 or 2 tablespoons of cornstarch.  If your glaze is a little thick add 1 to 2 tablespoons of milk.
Due to the cream cheese in this homemade strawberry pound cake, it can only be left at room temperature for 2 to 4 hours. After that, it needs to be stored in the refrigerator, where it can stay from 3 to 4 days.
 

Nutrition

Serving: 1slice | Calories: 350kcal

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