Strawberry Pound Cake

Prep Time10

Cook Time1 10

Cooling1

Total Time2 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 570kcal

Preheat oven to 350. Grease and flour a 10 cup bundt pan, set aside.
In stand mixer beat your butter and sugar until light and fluffy.
Add in your eggs, one at a time mixing well after each addition
Then add in your vanilla and beat again until it is combined.
In large bowl add your flour, jello and baking soda.
Whisk this mixture until it is combined really well and jello is spread out evenly among the flour.
Alternate adding your dry ingredients with your milk until everything is combined.
Lastly add in your strawberries and fold them in until distributed evenly through the batter.
Spoon into a greased and floured bundt pan and bake for 1 hour to 1 hour 10 minutes.
Remove from oven and let cool in pan for about 5 minutes before turning out onto rack to cool completely.
Meanwhile to make glaze whisk together 1 cup flour, 1 tsp strawberry extract (more if you like the flavor) and enough milk to get your desired drizzle. Then drizzle over cooled cake.

Depending on the Jello brand that you use will determine the color of your cake, if you want you can add a few drops of pink or red food coloring.
If you want more punch of strawberry add 1 tsp vanilla extract and 1 tsp strawberry extract to bring that flavor up just a little bit.
You can use frozen strawberries, bake sure they are defrosted and drained but we prefer fresh.
The glaze is totally optional, it gives it a little more flavor, but if you plan on serving with other garnishes it is not necessary.