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.
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.
Please remember that nutritional information is a rough estimate and can vary based on the products used.
Strawberry & Cream Pound Cake with Jello
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- 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
- 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
- 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.
- Whisk glaze together and pour over cooled cake or, my recommendation, pour over individual slices when served.