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Strawberry pound cake made from a mix, topped with strawberry glaze, served on a white plate. A small bowl of fresh strawberries is in the background, along with dessert plates and forks.

Strawberry Pound Cake (From a Mix)

Chrysti Benner
Making a moist and tender strawberry pound cake is easier than ever, thanks to a doctored-up cake mix. A fresh strawberry glaze is the perfect topping!
3 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 16 Servings
Calories 422 kcal

Equipment

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.
Glaze adapted from Grandbaby Cakes

Nutrition

Serving: 1gCalories: 422kcalCarbohydrates: 58gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 86mgSodium: 245mgPotassium: 64mgFiber: 0.4gSugar: 42gVitamin A: 606IUVitamin C: 7mgCalcium: 77mgIron: 1mg
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