Strawberry Pound Cake

Glorify the Lord with me, let us exalt His name together!  Psalm 34:3

This recipe came from the AL power bill.  I may have mentioned this before but I have gotten lots of great recipes from there over the years.  One of my first posts on this blog was for a strawberry cake.  It was a more elaborate/ time-consuming cake.  So when I saw how easy this was, I had to try it.  It is every bit as yummy and WAY faster.  It is more dense than my other recipe since it is a pound cake.

1 Box white cake mix

6 oz. strawberry Jello

4 eggs

2/3 C. oil

10 oz. frozen strawberries, thawed

Finely chop the strawberries or chop them up in a food processor.  Mix all ingredients and pour into a greased Bundt pan.  Bake at 350 for 45 min- 1 hour.  Let  cool 10 minutes before turning onto a plate.

Serves lots.

Tips:

You can freeze this pound cake if you need to.  Also, this recipe did not call for icing which to me is the best part, so I'm including 2 options below.

Icing 1: (Powdered Sugar Glaze)

Mix 1 C. powdered sugar with a little milk.  (Enough to moisten it all but not make it too runny).  Pour the glaze on the cake while it is still warm so it will run everywhere.

Icing 2: (Strawberry glaze)

1/2 stick butter, softened

8 oz. powdered sugar

1/4 C. fresh strawberries, chopped in a food processor. (about 4-5 large strawberries)

Beat all ingredients with a mixer until smooth.  Pour some on while cake is warm so it will run down the edges and blob on more later if desired. (if you truly just want to lightly glaze it, then this icing is enough to glaze 2 cakes)