Strawberry Pound Cake
A moist and flavorful strawberry pound cake featuring the sweet tang of strawberries and the richness of a classic pound cake. Perfect for dessert or a special occasion, this cake combines fruity freshness with a tender crumb, appealing to berry lovers and those seeking a nostalgic treat.
Ingredients
Instructions
- Blend the cake mix, strawberry jello, and plain flour well.
- Add salad oil and eggs, one at a time, mixing thoroughly.
- Drain the frozen strawberries and fold them into the batter.
- Pour the batter into a prepared baking pan.
- Bake at 325°F (160°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. If you don't have salad oil, vegetable or canola oil can be substituted. For added flavor, try mixing in a teaspoon of vanilla extract or almond extract. Ensure the strawberries are well-drained to prevent excess moisture in the batter. This recipe is a delightful addition to any gathering, similar to Eggnog Kringla.
Serving Suggestions
Serve the Strawberry Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Fresh strawberries on the side enhance its flavor and presentation. It pairs beautifully with Butterscotch Dip For Apples as a fun and sweet platter for gatherings or brunch.
Storage & Reheating
Store leftover Strawberry Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Pound Cake contains roughly 314 calories, with 4g protein, 43g carbohydrates, and 14g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries instead of frozen. Just chop them into small pieces and be sure to adjust the amount of sugar if needed, as fresh strawberries can vary in sweetness. Note that fresh strawberries might not provide the same moisture as frozen ones, so consider adding a tablespoon of milk if the batter appears too thick.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little milk, one tablespoon at a time, until you reach your desired consistency. Be cautious not to add too much at once, as you want to maintain the cake’s density. This will help ensure a moist cake while still allowing it to rise properly.
How can I tell when the cake is done baking?
To check if the Strawberry Pound Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If it comes out wet with batter, give it an additional 5-10 minutes of baking time, keeping an eye on it to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).