Last Updated on June 12, 2022
This is an incredibly easy recipe for strawberry pound cake using cake mix. And, the refreshing flavors will have you instantly addicted!
Our recipe will save you a ton of preparation time and it is also very flexible. You can substitute any of the ingredients and even make the entire cake vegan! And, when it comes to garnishes the possibilities are endless! We love the refreshing taste of fresh strawberries, but you can also add some freeze-dried strawberries, chopped nuts, coconut flakes, or even a simple coating of dusted powdered sugar!
Characteristics Of A Strawberry Pound Cake
First, it is important to understand exactly what a pound cake is in order to understand why this recipe works. By understanding the theory behind baking and different types of cakes, you will be able to easily adapt any recipe (like we did with this one) and still create the type of cake you want.
Pound cake specifically is a type of cake that traditionally uses equal parts (usually a pound each) of flour, butter, eggs, and sugar. More often than not there are other additions such as flavoring (essences and extracts), dried fruit (chopped bits), or even leavening agents (like baking soda or baking powder).
Pounds cakes are one of the simplest types to make and are very pale in color and very dense. Now, dense doesn’t necessarily mean dry and hard. Pound cake has a very tight crumb with a fine texture.
So, in order to make a strawberry pound cake using cake mix, you have to think about the ratios you are using. You also shouldn’t aerate the ingredients too much like beating or whipping eggs or sifting the cake mix too much.
Learn more about Pound Cake Cupcake Recipes From Scratch.
What You Will Need To Make This Strawberry Pound Cake Recipe Using Cake Mix
Ingredients for the cake
- 1 box (16 ounces) pound cake mix
- 1 packet (3 ounces) strawberry instant pudding mix
- 4 large eggs, room temperature
- 1 cup (250 ml) Greek yogurt or double cream yogurt
- 1/3 cup (83 ml) canola or sunflower oil
- 1 teaspoon (5 ml) vanilla extract
Ingredients for the glaze
- 1/2 cup (4 ounces) salted butter, softened
- 3 cups (13.8 ounces) powdered sugar, sifted
- 1/3 – 1/2 cup (83 – 125 ml) milk
- 1 teaspoon (5 ml) lemon juice
Garnishes
- Fresh strawberries, quartered or sliced
- Fresh mint leaves
Equipment
- Bundt cake tin
- Large mixing bowl
- Medium mixing bowl
- Sieve
- Whisk
- Chopping board
- Knife
Step By Step For Strawberry Pound Cake Using Cake Mix
Step 1: Preheat the oven and prepare the bundt cake tin
Preheat your oven to 350°F and place the oven rack in the middle. Then, line a bundt cake pan with non-stick cooking spray. Alternatively, you can brush the cake with some melted butter and lightly dust it with cake flour.
Step 2: Combine the ingredients
In a large mixing bowl, sift together the pound cake mix and the instant pudding – this is just to remove any lumps and not to help aerate the mixture. Then, in a medium mixing bowl, whisk together the large eggs, yogurt, oil, and vanilla extract.
Add the liquid ingredients to the dry ingredients and whisk them together until they are fully combined. This will be a relatively thick mixture!
Step 3: Bake the strawberry pound cake and cool it
Pour the thick cake batter into the lined bundt cake and bake it for roughly 45 minutes or until a toothpick comes out clean and the cake is beautifully golden brown.
Then, once the cake has fully baked, remove it from the oven and allow it to completely cool down.
Step 4: Make the glaze
While your strawberry pound cake is cooling, make the delicious lemony glaze. Cream the softened butter until it becomes light and fluffy. Then, add the sifted powdered sugar and whisk until you get a smooth paste. Slowly adjust the consistency of the glaze, starting by only adding 1/3 cup milk and lemon juice.
Step 5: Decorate the strawberry bundt cake
Only when the cake has completely cooled can you pour the glaze over the strawberry pound cake. The thick glaze will create a beautiful dripping effect. Finally, garnish the top with some freshly cut strawberries and mint leaves.
Tips And Tricks For Strawberry Pound Cake With Cake Mix
- Because you are making this strawberry pound cake from a cake mix, you have hundreds of brands (and flavors) to choose from. We prefer using a vanilla-flavored pound cake mix. But, you can also choose a strawberry flavored cake mix or a simple white cake mix.
- In terms of the instant pudding, again, you can choose any type that you’d like, as long as it is around 3 ounces in weight. Usually, the strawberry-flavored instant pudding mixes also have a bit of pink food coloring that will give this pound cake a light pink hue. You can also use a vanilla instant pudding mix if you’d like, but we would then recommend adding some strawberry extract.
- This strawberry pound cake recipe using cake mix can be converted into a vegan pound cake. You can substitute the eggs with flax seed eggs or another vegan alternative. And, the yogurt you can substitute with a vegan yogurt or coconut cream (but use a little bit less).
- Our lemony glaze works extremely well with this strawberry pound cake with cake mix. You can easily adjust the consistency by adding more milk to thin it, or by adding more powdered sugar to help thicken it again. Remember, always start with less liquid to prevent thinning it too much. It is easier to thin a glaze than to thicken it back up.
Read more about How To Make Strawberry Glaze At Home with fresh strawberries. It will also enhance the strawberry flavors and works great for warm spring days!
Servings And Preparation Time For Strawberry Pound Cake From Cake Mix
| Preparation Time | Baking Time | Servings |
| 15 minutes | 45 minutes | 12 slices |
Deliciously Rich And Refreshing Strawberry Pound Cake From Cake Mix
This strawberry pound cake using cake mix is easy to make, takes much less time than making pound cake from scratch, and is filled with delicious and refreshing flavors. Make sure to share this recipe with your friends and let us know in the comments what you thought of this recipe!
Read more about our Sensational Five-Flavored Pound Cake Recipe.
Easy and Flavor-filled Strawberry Pound Cake Using Cake Mix
Ingredients
For the cake
- 1 box pound cake mix (16 ounces)
- 1 package strawberry instant pudding mix (3 ounces)
- 4 large eggs room temperature
- 1 cup Greek yogurt or double cream yogurt (250 ml)
- 1/3 cup canola or sunflower oil (83 ml)
- 1 tsp vanilla extract (5 ml)
For the glaze
- 1/2 cup salted butter, softened (4 ounces)
- 3 cups powdered sugar, sifted (13.8 ounces)
- 1/3-1/2 cup milk (83 - 125 ml)
- 1 tsp lemon juice (5 ml)
- Fresh strawberries to garnish quartered or sliced
- Fresh mint leaves to garnish
Instructions
- Preheat your oven to 350°F and place the oven rack in the middle. Then, line a bundt cake pan with non-stick cooking spray. Alternatively, you can brush the cake with some melted butter and lightly dust it with cake flour.
- In a large mixing bowl, sift together the pound cake mix and the instant pudding - this is just to remove any lumps and not to help aerate the mixture. Then, in a medium mixing bowl, whisk together the large eggs, yogurt, oil, and vanilla extract. Add the liquid ingredients to the dry ingredients and whisk them together until they are fully combined. This will be a relatively thick mixture!
- Pour the thick cake batter into the lined bundt cake and bake it for roughly 45 minutes or until a toothpick comes out clean and the cake is beautifully golden brown. Then, once the cake has fully baked, remove it from the oven and allow it to completely cool down.
- While your strawberry pound cake is cooling, make the delicious lemony glaze. Cream the softened butter until it becomes light and fluffy. Then, add the sifted powdered sugar and whisk until you get a smooth paste. Slowly adjust the consistency of the glaze, starting by only adding 1/3 cup milk and lemon juice.
- Only when the cake has completely cooled can you pour the glaze over the strawberry pound cake. The thick glaze will create a beautiful dripping effect. Finally, garnish the top with some freshly cut strawberries and mint leaves.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
