Strawberry & Cream Pound Cake with Jello
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Strawberry & Cream Pound Cake with Jello is a buttery, soft, and super moist pound cake with two flavors. The popular combination of strawberries and cream is put together in a unique way to make an extraordinary pound cake!
Let’s talk about celebration-worthy cakes. I mean, just look at how beautiful and colorful this Strawberry & Cream Pound Cake with Jello is! However, unlike those big beautiful cakes that are sometimes not very tasty, this pound cake is amazing. It has the classic vanilla flavor and strawberry flavor.
There is just one more simple step to this pound cake to get that double flavor and it’s well worth it for the ‘wow’ factor.
Strawberry & Cream Pound Cake with Jello
First, I made the Real Fruit Strawberry Pound Cake, which was beautiful and delicious, but my friend wanted an easier version. So, I shared this Melt in your Mouth Strawberry Buttermilk Pound Cake. It’s been a huge internet sensation. For the holidays, I wanted a real show-stopping dessert when I remembered this Vanilla Red Velvet Marbled Pound Cake Recipe that I made last year. ‘Why not make a similar cake that tastes like strawberry shortcake,’ I thought.
You can find ALL my pound cake recipes here.
And, here you have it. My vision came to life in this extraordinary cake!
I understand that strawberry desserts aren’t classic Thanksgiving and Christmas foods. But, really, why not? I can get fresh strawberries all year, and frozen berries can be used in most recipes. I also used Jello gelatin in this cake with only fresh strawberries as a garnish.
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I used my Amaretto Pound Cake as the basis for this cake. I used vanilla extract in the entire cake then added strawberry Jello gelatin to half of the batter. Each bite is a flavor sensation.
The texture is soft buttery, and has a fine crumb. It’s a tender cake. The top has that nice crust that is so loved in pound cakes. Just a note, the fresh strawberry glaze tastes wonderful and looks beautiful in the photos. However, if you want that crusty top to stay crusty, don’t put the glaze over the whole cake. You may want to put it on the cake as you serve it because the glaze will make that crusty top soft.
This Strawberry & Cream Pound Cake with Jello is excellent served warm with good vanilla ice cream.
More strawberry desserts you may like That Strawberry Cake, Strawberry Ricotta Cookies, Strawberry Tiramisu
Please remember that nutritional information is a rough estimate and can vary based on the products used.
Strawberry & Cream Pound Cake with Jello
Equipment
Ingredients
Cake
- 3 cups all-purpose flour measured correctly
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup butter at room temperature
- 1/2 cup Crisco shortening
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1 3-ounce package strawberry flavored gelatin ex. Jello
- 2 teaspoons pure vanilla extract
Strawberry Glaze
- 2 tablespoons butter melted
- 2 tablespoons crushed strawberries and juice usually 4 strawberries, I puree them in a small food processor
- 1/2 teaspoon pure vanilla extract
- 1 and 1/2 cup powdered sugar (aka confectioners) sifted
Instructions
Cake
- Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. I use granulated sugar because it doesn’t leave white areas on the cake.
- Preheat oven to 325 degrees.
- Sift flour, salt, and baking powder together.
- Cream butter, shortening, and sugar with an electric mixer until light and fluffy.For mixing, I use the whisk attachment on a KitchenAid Electric Mixer.
- Add eggs, one at a time, beating well after each addition.
- Add the vanilla extract to your milk. Then add the milk mixture and flour alternately, beginning and ending with flour mixture.
- Pour half of the batter into the prepared tube pan. Return the bowl with the batter to the mixer stand and add the strawberry gelatin. Mix until combined, but don’t over mix. (You also fold the gelatin in by hand.) Pour strawberry batter over plain batter and smooth the top.
- Bake for 1 hour 20 minutes.
- The cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the thickest part of the cake.
- Cool in the pan on wire rack 20 minutes before inverting on a platter to cool completely. Make sure it’s cooled completely before covering. The cake will be good 4 or 5 days in an airtight container on the counter. After that, it will start drying out somewhat.
Strawberry Glaze
- Whisk glaze together and pour over cooled cake or, my recommendation, pour over individual slices when served.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This pound cake is so perfect for spring with the fun fruity strawberry jello addition. It came out so yummy and pretty!
This strawberry pound cake is delicious! My favorite childhood flavors in a grown up pound cake. PLUS, it’s gorgeous and homemade!
This cake was perfect as a pick-me-up! I loved the simple to follow instructions.
I just made this recipe for my sister birthday. I’ll let you know how it turn out.
Can I put batter in 2 standard loaf pans instead of tube?
Yes, you can bake them in loaf pans.
Can I use buttermilk instead of regular milk
Yes
Could you use just egg yolks instead of whole eggs? I’m also making an angel food cake and looking for a recipe to use the yolks for.
I developed this recipe just for that reason: Twelve yolk pound cake https://www.callmepmc.com/twelve-yolk-pound-cake/
As for this Strawberry Cream Pound Cake, I would do 3 yolks and 3 whole eggs.
I’m not a fan of shortening either. Why do you like the shortening better in this recipe?
I thought butter interfered with the strawberry flavor, but you can use butter if you prefer
Oh my gosh. This pound cake is delicious. I made it for a church supper and all but 1 slice was gone. Doesn’t sound like a big deal until you realize that we are a small country church and only had 15 people at supper. I’m making it again for a youth dinner and am changing only one thing. My cake wasn’t red from just the jello so I added red food coloring. Thank you for this recipe
That’s great!! Thanks for letting me know you liked it!
Thank you for sharing. I made 2. One orange and the other was peach.. We’ll see how everyone responds.
Is there a substitute for the shortening?
You can use real butter, but I like shortening better in this recipe