Easy Strawberry Pound Cake (From a Mix)
Nobody will ever guess this strawberry cream cheese pound cake started with a cake mix! It’s a flavorful dessert with a lovely color–perfect for spring, summer, or special occasions.
You’ll love how easy it is to make a strawberry pound cake topped with a fresh strawberry glaze. This simple recipe is one you’ll likely be making again and again!
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When I was a teenager living in Florida, spring time meant strawberry season. The Plant City Strawberry Festival was always the kick-off of all of my favorite strawberry treats, from homemade strawberry shortcake to fresh strawberry popsicles.
Even though I haven’t lived in Florida for many years, I still honor the tradition by enjoying all sorts of strawberry desserts, beginning in early spring and going through summer time.
This strawberry pound cake is one of my recent favorites, because it combines the ease of a doctored-up cake mix with sweet flavor from fresh strawberries.
It’s just such a beautiful cake, too! It’s perfect for sharing as an Easter or Mother’s Day dessert, or as a sweet treat for a baby shower or bridal tea.
Best of all, it’s super easy to make! It’s on my list of the best pound cake recipes, and once you try it, you’ll see why.
More Strawberry Dessert Recipes:
- Strawberry Crunch Pound Cake with Golden Oreo Topping
- Bisquick Strawberry Cobbler
- Strawberry Sandwich Cookies
- Easy Strawberry Jello Sugar Cookies
- Chocolate Strawberry Cake
Making a Strawberry Bundt Cake with Cake Mix
I love making cake mix recipes, because they’re such fantastic shortcuts when you need to save some time.
To transform a strawberry cake mix into a pound cake, I use a few additions that give it a homemade flavor and more dense crumb.
For starters, I use real butter and cream cheese, which give the cake moisture and help it have a classic pound cake texture.
I add in some extra sugar and flour as well, which contributes to flavor and density, so the cake isn’t too fluffy.
Strawberry puree enhances the flavor of the strawberry cake mix, so it tastes more authentic.
Then after it’s been baked, I top it with a glaze that’s made from scratch, which gives it a homemade flair and elevates it to bakery-worthy status!
More Cake Mix Pound Cake Recipes:
- Chocolate Cream Cheese Pound Cake from a Mix
- Red Velvet Pound Cake from a Mix
- Cream Cheese Pound Cake from a Mix
- Coconut Pound Cake from a Mix
How to Make Strawberry Pound Cake Using a Boxed Mix
It’s really easy to whip up this beautiful and delicious bundt.
Ingredients You’ll Need
- Fresh strawberries
- Butter
- Cream cheese
- Sugar
- Eggs
- Strawberry cake mix
- Flour
- Powdered sugar
- Vanilla extract
- Lemon juice
How to Make It:
Find the full printable recipe available below
Start making the batter. First, you’ll cream together butter, cream cheese, and sugar until smooth. Then add in eggs, one at a time, mixing well after each.
Add dry ingredients and strawberry puree. Then, you’ll add in the cake mix and flour, mixing just until incorporated.
Add in your homemade strawberry puree, and your batter is all set!
Bake. Then, you’ll spread the batter into a prepared bundt pan. Bake it for about an hour or so, until a toothpick inserted in the center of the cake comes out clean.
Let it cool in the pan for about 15 minutes, then run a knife along the edge of the cake to make sure it’s loosened. Invert the cake onto a serving plate and let it cool completely.
Make the glaze. Then, you’ll whisk together some of the strawberry puree you made, along with powdered sugar, vanilla extract, and some lemon juice.
Once it’s nice and smooth, drizzle that glaze over your cake. Let it sit for about 15 minutes, which will allow the glaze to dry and harden into a satiny finish.
Then you can slice and serve!
Notes and Adaptations:
- Although the glaze is technically optional, I highly recommend using it! It adds so much to the cake. But if you want to omit it, you can simply dust the cake with powdered sugar.
- Store covered at room temperature for up to 3 days.
Recommended Equipment:
Strawberry Pound Cake (From a Mix)
Ingredients
For Cake:
- 1 cup chopped fresh strawberries
- 1 tablespoon sugar
- 1 cup unsalted butter (softened)
- 8 ounce cream cheese (at room temperature)
- 1 cup sugar
- 4 eggs (at room temperature)
- 15.25 ounce strawberry cake mix
- 1 cup all-purpose flour
For Glaze:
- 2 tablespoons strawberry puree (reserved from above)
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons fresh lemon juice
Instructions
Prepare the Cake:
- Preheat oven to 325F and spray a 12-cup bundt pan with baking spray (or butter and four the pan). Set aside.
- In a small blender or food processor, combine chopped strawberries and 1 tablespoon of sugar. Blend well until smooth. Reserve two tablespoons of puree for the glaze and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, cream cheese, and 1 cup of sugar. Beat well until smooth and creamy.
- Mixing on medium speed, add eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add strawberry cake mix and flour, mixing on low speed just until incorporated. Batter will be thick.
- Add in the strawberry puree (except for the two tablespoons set aside for glaze). Mix on low speed until combined, scraping down sides of the bowl as needed.
- Spread batter evenly in prepared bundt pan. Bake in preheated oven for about 60-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove cake from oven and allow cake to cool in the pan for about 15 minutes, then run a knife along the side of the cake to ensure it's loosened from the pan. Invert the cake onto a serving plate and allow to cool completely.
Prepare the Glaze.
- Once the cake is completely cooled, prepare the glaze by combining the reserved two tablespoons of strawberry puree, powdered sugar, vanilla, and one tablespoon of lemon juice. Whisk well until mixture is smooth. If the mixture is too thick, add another tablespoon of lemon juice and mix well.
- Drizzle glaze over the top of the cooled cake, allowing it to drip down the sides. Let the glaze dry for about 15 minutes, which will allow it to set to a satiny finish.
Notes
- While the glaze is technically optional, I do think it really adds quite a bit to the cake. If you prefer to omit it, you can use all of the strawberry puree in the cake (instead of reserving two tablespoons) and dust the cake with powdered sugar before serving.
- Store cake covered at room temperature for up to 3 days.
Nutrition
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