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Call Me PMc

Cooking. Creating. Sharing

Strawberry & Cream Pound Cake with Jello

Nov.posted by Paula 46 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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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!

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Strawberry & Cream 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

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.

Strawberry & Cream Pound Cake

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 of my recipes. As well, I used Jello gelatin in this cake with only fresh strawberries as a garnish.

Strawberry & Cream Pound Cake

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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 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

pineapple pound cake
Two-Step Pineapple Pound Cake
Chocolate Pound Cake
Chocolate Pound Cake
Scratch-made Orange Zest Pound Cake
Scratch-made Orange Zest Pound Cake with Orange Curd

Strawberry & Cream Pound Cake

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Strawberry & Cream Pound Cake

Strawberry & Cream Pound Cake with Jello

Strawberry & Cream Pound Cake with Jello is buttery and moist with two very special flavors. The favorite combination of strawberries and cream is put together in a unique way to make an extraordinary pound cake!
Author: Paula
4.95 from 38 votes
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Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 16 slices

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. 
  • 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.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 443kcal | Carbohydrates: 56g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 170mg | Potassium: 93mg | Sugar: 38g | Vitamin A: 540IU | Vitamin C: 1.1mg | Calcium: 41mg | Iron: 1.5mg
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Paula
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Comments

  1. Sheree says

    05.28.23 at 11:29 am

    I was wondering if I could use lemon jello on the bottom to make it strawberry lemonade cake.

    Reply
    • Paula says

      05.28.23 at 8:19 pm

      Yes, that would be delish!!!

      Reply
  2. Lois says

    03.29.23 at 8:27 pm

    5 stars
    Looks fabulous. It is on the menu for this upcoming week end. Thank you.

    Reply
  3. Eve says

    01.19.23 at 9:58 pm

    ☹️☹️☹️The cake is beautiful and delish. Please help me. My pink part didn’t cook. I don’t know what I did wrong😭😭
    Thank You

    Reply
    • Paula says

      04.30.23 at 3:17 pm

      I’ve never had this happen. I would think it just needs to cook longer.

      Reply
  4. Deborah Burch says

    06.21.22 at 7:12 am

    5 stars
    Very, Very delicious… I baked this awesome cake for my hubby for Father’s Day. And posted it on Facebook. I was so proud,and he loved it sooooo much.

    Thank you… this is the go to cake when you want to impress.

    Reply
  5. Aquica Mcmillian says

    05.23.22 at 3:36 pm

    I bake this cake all the time!! And it’s delicious recently had a request to make it onto a 12X18 sheet pan… Please help with measurements and cooking time. 😊

    Reply
    • Paula says

      06.02.22 at 10:08 am

      It’s going to be thin if made in a 12×18 size pan. I’m not sure what the time would be, 9×13-inch cakes usually bake in 27-29 minutes. It should be less time that than so I’d start watching it at 20 minutes.

      Reply
  6. Raven Cade says

    04.28.22 at 6:05 pm

    Can I use a bundt pan instead of a tube?

    Reply
    • Paula says

      05.05.22 at 8:47 am

      Yes, but make sure it’s large enough. (Bundts come in different sizes.) If yours happens to be smaller don’t fill it more than 1.5 inches from the top. If you have extra batter, use it for cupcakes. Bake around 22 minutes for cupcakes and be very gentle getting them out of the oven so as not to disturb the cake that will still be cooking.

      Reply
  7. Jennifer says

    04.06.22 at 9:31 pm

    Hi, can I make the whole cake strawberry?

    Reply
    • Paula says

      04.07.22 at 12:10 pm

      yes, you can. Or, I recommend this one https://www.callmepmc.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/ or this one https://www.callmepmc.com/fresh-strawberry-pound-cake/

      Reply
  8. Eliane says

    02.11.22 at 6:41 pm

    5 stars
    Just made this, it was soooo good. I loved the crust. I did however use 2 tsp of baking powder and use sugar free strawberry jello powder (I took a chance with that one, so glad it worked). I saved 1/2 tsp of the jello powder to use in a glaze (200g powdered sugar, crushed strawberries, 1/2 tsp jello powder, 2-3 tbsp whipping cream). I measured out 3 cups of flour exactly, which was 375g of flour. I will definitely make this again, maybe with raspberry jello.

    Reply
  9. Journa says

    03.18.21 at 3:40 pm

    5 stars
    This strawberry pound cake is just what I need! It looks perfect yet so simple to make!

    Reply
  10. Christina says

    03.17.21 at 10:55 am

    5 stars
    This is just like a recipe that my grandma use to make and love. Thank you for sharing.

    Reply
  11. Scarlet says

    03.17.21 at 9:21 am

    5 stars
    This pound cake is so perfect for spring with the fun fruity strawberry jello addition. It came out so yummy and pretty!

    Reply
  12. Sandra says

    03.16.21 at 2:54 pm

    5 stars
    This strawberry pound cake is delicious! My favorite childhood flavors in a grown up pound cake. PLUS, it’s gorgeous and homemade!

    Reply
  13. Sandi says

    03.16.21 at 9:42 am

    5 stars
    This cake was perfect as a pick-me-up! I loved the simple to follow instructions.

    Reply
  14. Angela James says

    08.21.20 at 9:57 pm

    5 stars
    I just made this recipe for my sister birthday. I’ll let you know how it turn out.

    Reply
  15. Phyllis Beck says

    06.22.20 at 3:53 pm

    5 stars
    Can I put batter in 2 standard loaf pans instead of tube?

    Reply
    • Paula says

      06.23.20 at 7:01 pm

      Yes, you can bake them in loaf pans.

      Reply
  16. Tracy Walker says

    05.26.20 at 11:48 am

    Can I use buttermilk instead of regular milk

    Reply
    • Paula says

      05.27.20 at 6:43 am

      Yes

      Reply
  17. Delena says

    10.12.19 at 5:41 pm

    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.

    Reply
    • Paula says

      10.14.19 at 1:48 pm

      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.

      Reply
  18. Sylvia Quillen says

    07.10.19 at 4:19 pm

    I’m not a fan of shortening either. Why do you like the shortening better in this recipe?

    Reply
    • Paula says

      07.10.19 at 8:01 pm

      I thought butter interfered with the strawberry flavor, but you can use butter if you prefer

      Reply
  19. Marcelle Rann says

    05.31.19 at 8:30 am

    5 stars
    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

    Reply
    • Paula says

      06.01.19 at 7:39 am

      That’s great!! Thanks for letting me know you liked it!

      Reply
      • Kashanna says

        07.28.22 at 2:24 pm

        Thank you for sharing. I made 2. One orange and the other was peach.. We’ll see how everyone responds.

        Reply
  20. King Kay says

    04.22.19 at 5:56 pm

    Is there a substitute for the shortening?

    Reply
    • Paula says

      04.22.19 at 7:26 pm

      You can use real butter, but I like shortening better in this recipe

      Reply
  21. Dianne U says

    04.05.19 at 1:59 pm

    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!

    Reply
    • Paula says

      05.13.19 at 1:56 pm

      I’m testing a lemon literally right now. I’ll let you know

      Reply
  22. Sterling says

    03.22.19 at 3:11 pm

    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?

    Reply
    • Paula says

      03.22.19 at 4:27 pm

      You just pour it on top, I added that for you

      Reply
  23. Kawana says

    12.01.18 at 2:37 pm

    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

    Reply
    • Paula says

      12.02.18 at 5:03 pm

      Thank you! I did use 2 teaspoons vanilla extract. I corrected it in the recipe. Thanks so much for pointing that out to me.

      Reply
  24. Anna says

    11.14.18 at 9:31 am

    5 stars
    This cake is so pretty! I wish I had a slice right now!

    Reply
  25. Jamielyn says

    11.14.18 at 8:16 am

    5 stars
    This looks incredible!! Love the strawberry color in the middle. So pretty and delicious!

    Reply
  26. Toni | Boulder Locavore says

    11.14.18 at 7:37 am

    5 stars
    This looks really delicious! I need to give this a try!

    Reply
  27. Katerina @ diethood .com says

    11.14.18 at 6:58 am

    5 stars
    Such a gorgeous cake!! I can’t wait to try it!!

    Reply
  28. Catalina says

    11.14.18 at 5:28 am

    ThLooks heavenly! Strawberry cakes are always a winner!

    Reply
  29. Melanie Bauer says

    11.14.18 at 12:50 am

    5 stars
    Looks insanely delicious! This will quickly disappear in our house, need to try this soon!

    Reply
  30. Meghan says

    11.13.18 at 10:29 am

    Such a fun idea for pound cake! Sounds absolutely delightful 🙂

    Reply

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profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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