Strawberry Pound Cake

Hey ya’ll!

 It’s FINALLY Friday and time to celebrate, so I figured, what better way to celebrate the weekend than baking a mouthwatering, summery strawberry pound cake? This recipe comes from my grandmother Ma, and it is one of the family favorites. Ma would always serve this cake with homemade vanilla ice cream- but I know that the thought of churning milk and rock salt is not everyone’s ideal Saturday, so the cake will have to do. I hope you enjoy this cake as much as I do! Happy baking!

(P.S.-Please pay no attention to the orange tubberware; my cake was headed to the boyfriend’s office and presentation is not as appreciated as taste is there.)

INGREDIENTS

-1 box of plain white cake mix

-1 small box of strawberry jello

-4 eggs

-1 cup of vegetable oil

-1 package frozen strawberries (you can use fresh, but they need to be thinly sliced)

-2 cups of powdered sugar

-3 tablespoons flour

-1/2 cup of water

-1/2 stick of butter

Pour dry cake mix into a large bowl. Add the jello and flour and stir until it is all well blended together.

Add the vegetable oil to the bowl, and mix well.

Time for the eggs! They can be added two at a time, if you beat them well.

Add ½ of the strawberries and the ½ cup of water, mix (it doesn’t have to be an exact measurement-the rest is for the frosting).

Your cake is ready for the oven! Make sure to grease your pan- any shape pan works fine. Bake for about 40 minutes (depending on your oven) at 350 degrees.

While your cake is in the oven, you can make the frosting! Start by adding the rest of the strawberries to a bowl, and then add in the butter. If you don’t have an electric mixer, I would recommend melting your butter before adding it to the bowl. Luckily my Kitchenaid can handle it!

Slowly add in the powdered sugar (so it doesn’t go everywhere) and keep mixing until the frosting is consistent.

Check the cake after 30-40 minutes, but yours may not be ready! I know mine needed a little more browning on the top... 

Back to stirring the frosting! I added a little more powered sugar to make mine a little thicker and sweeter, but that is totally up to you. 

Your frosting is ready! (It is more of a glaze really, so don’t worry if it isn’t very thick. It isn’t supposed to be!) Now the real challenge is to see if you can keep from eating it all until the cake is ready…

And the cake is ready! Mine took about 55 minutes, but continuously check your cake to make sure it doesn't burn. My oven is just a little older and weaker. 

Here is that tubberware I warned you about... 

Time to frost! 

And you're finished! Voila! Homemade, easy strawberry pound cake.  I bought some edible "pearl" sprinkles to add on top because my cake was going to a birthday girl. They were vanilla flavored and looked adorable! Feel free to add these or any whipped topping to make your cake have a little extra something. Enjoy this wonderful cake on this hot weekend, and tell me how much everyone loves it!