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Strawberry & Cream Pound Cake with Jello is a super moist pound cake 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!

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!
Course Dessert
Cuisine American/Southern
Keyword cake, dessert, pound cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 16 slices
Calories 443kcal
Author Paula



  • 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



  • 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.


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.


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