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!
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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 Strawberry & Cream Pound Cake with Jello.
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 of my recipes. As well, I used Jello gelatin in this cake with only fresh strawberries as a garnish.
Strawberry & Cream Pound Cake with Jello
I used my Amaretto Pound Cake as the basis for this Strawberry & Cream Pound Cake with Jello. 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 really 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
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- Two-Step Pineapple Pound Cake
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- Chocolate Pound Cake
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- Scratch-made Orange Zest Pound Cake with Orange Curd
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Strawberry & Cream Pound Cake with Jello
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 solid vegetable 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 vanilla extract
- 1 and 1/2 cup powdered sugar 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.
- 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.
Notes
Nutrition
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Phyllis Beck says
Can I put batter in 2 standard loaf pans instead of tube?
Paula says
Yes, you can bake them in loaf pans.
Tracy Walker says
Can I use buttermilk instead of regular milk
Paula says
Yes
Delena says
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.
Paula says
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.
Sylvia Quillen says
I’m not a fan of shortening either. Why do you like the shortening better in this recipe?
Paula says
I thought butter interfered with the strawberry flavor, but you can use butter if you prefer
Marcelle Rann says
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
Paula says
That’s great!! Thanks for letting me know you liked it!
King Kay says
Is there a substitute for the shortening?
Paula says
You can use real butter, but I like shortening better in this recipe
Dianne U says
Since my only grand-daughter LOVES strawberry (and lemon) cake, she requests one each time we come to visit. (They live several hrs. away). She’s gonna flip over this one!! Not only does it look gorgeous, it sounds delicious. I can’t wait to give it a try. Wondering – have you ever tried this with lemon flavors instead of strawberry/vanilla? I might try it that way too. Thanks for sharing. Love nearly every recipe on this site!
Paula says
I’m testing a lemon literally right now. I’ll let you know
Sterling says
Isn’t there a step missing between 7 and 8? As in how to incorporate the jello batter into the plain batter in the pan?
Paula says
You just pour it on top, I added that for you
Kawana says
Good afternoon, Ms Paula there is no vanilla extract listed in ingredients or in the steps, but your post mentions that you added vanilla to the cake
Paula says
Thank you! I did use 2 teaspoons vanilla extract. I corrected it in the recipe. Thanks so much for pointing that out to me.
Anna says
This cake is so pretty! I wish I had a slice right now!
Jamielyn says
This looks incredible!! Love the strawberry color in the middle. So pretty and delicious!
Toni | Boulder Locavore says
This looks really delicious! I need to give this a try!
Katerina @ diethood .com says
Such a gorgeous cake!! I can’t wait to try it!!
Catalina says
ThLooks heavenly! Strawberry cakes are always a winner!
Melanie Bauer says
Looks insanely delicious! This will quickly disappear in our house, need to try this soon!
Meghan says
Such a fun idea for pound cake! Sounds absolutely delightful 🙂