Strawberry Pound Cake with Cream Cheese Drizzle



1/4 c strawberries pureed and strained

For the Cake:

2 1/2 stick butter, softened

2 1/2 c sugar

1 (4 oz) pkg. strawberry jello

(5) ex. large eggs

1 tsp vanilla extract

1 1/2 tsp strawberry extract

1 1/2 tsp baking powder

4 1/2 c flour

1/2 tsp salt

1 1/4 c milk

1/4 c pureed strawberry, strained

1 1/2 c chopped strawberries, you can add more if you want

For the Frosting:

(1) can Pillsbury cream cheese frosting

1 1/2 pkg. (4oz) strawberry jello

1 tsp strawberry extract


Preheat oven about 325. Grease and flour a 10″ tube pan. Add and beat butter until creamy, then add sugar, beat until smooth. Add eggs, one at a time. Stir in vanilla and strawberry extracts. Combine the flour, baking powder, and salt. Alternatively, add milk starting and ending with flour mix into the butter mixture. Add and beat lightly the strawberry jello, strawberry puree until combined. Gently stir in chopped strawberries. Pour into prepared tube pan.

In the preheated oven, bake for an hour and 20 minutes at about 325. Depending on what brand of oven you use, you may need to check for another 10 minutes. Let it sit in the pan for 20 minutes before removing from pan. Cool completely before glazing.

For the Glazing: In a microwaveable bowl, pour the cream cheese frosting, microwave for a minute, stir in extract, jello, and glaze over the cake. I added strawberry halves, but I’m not saying that you have to do it too, it’s up to you whether you add strawberry halves or not. Also, If you want, you can add shredded coconut mix through the cake.

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Strawberry Pound Cake with Cream Cheese