This Strawberry Lemonade Pound Cake is super easy and full of spring flavors. Let this effortless dessert grace your Easter table, or any family gathering where you need a sweet treat!
Strawberry Lemonade Pound Cake
This is one of those desserts that sounds way more complicated than it is. I use a boxed lemon pound cake mix from Krusteaz’s, but you can use a regular pound cake mix if you can’t find that locally.
If you do and want to maintain that awesome lemon flavor, I’d recommend adding 1/2 teaspoon of lemon extract to a regular pound cake mix or a couple of teaspoons of lemon zest.
You could also make it from scratch if you are so inclined.
Once that bit has been decided, you are almost done with this. The hardest part for me about baking is always deciding what it is that I want to bake! I spend more time paging through Pinterest and my favorite food blogs than I do actually shopping AND baking the stuff.
I know it’s full-on-fall, but I’m not ready to let go of those spring and summer flavors yet. We’re still getting some pretty fantastic strawberries out here in the Pacific Northwest, so I’m taking advantage of that for as long as I possibly can. Even though the weather isn’t cooperating with my summery reminiscing today, I’m sticking with it.
In the mood for something a little more seasonal? Try this Maple Pear Bundt Cake from Pineapple and Coconut!
Don’t get me wrong, though. Fall cooking is my favorite kind of cooking, minus the pumpkin. I might be the only person on the planet who isn’t into pumping everything – but apples? I’m game.
Apple pie, apple crisp, apple cider, apple cake, all of it.
Gimmie, gimmie, gimmie. I look forward to the time every year when Honey Crisps fall below $3 a pound, and this year I think I’m going to try canning some apple pie filling so I have an even quicker go-to dessert for when I’m in a pinch! That plus all the soups, roasts, and casseroles? I’m totally in.
Add that all to the fact that my very favorite meal of all time is Thanksgiving dinner, and I’m a happy lady during the latter months of the year.
That doesn’t mean that I don’t also love spring cooking, though. By the time the winter is over, I am soooo ready for all things grilling, salad, and berry
You can order Lemon Pound Cake Mix on Amazon if you can’t find it in your local store.
Get all of my easy dessert recipes here!
Strawberry Lemonade Pound Cake shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Cake
- Lemon Pound Cake Mix + any ingredients called for on the box
- Strawberries
- Cheesecake flavor instant pudding
- Whole milk
- Cream cheese
Glaze
- Powdered sugar
- Lemon juice
- Vanilla
- Butter
Try our Toasted Coconut Cake too!
How to make Strawberry Lemonade Pound Cake
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Prep and Preheat
Spray your pan with baking spray and preheat your oven to 350°F.
2
Mix
Set aside 8-10 strawberries and slice the rest. Mix up the pound cake according to the package directions. Stir the sliced strawberries into the pound cake mix. Pour the mix into your prepped pan and bake. Remove when it has moist crumbs and let cool completely.
3
Just Beat It
The cheesecake mix, milk, and cream cheese that is. Until the mixture is thickened and smooth. Put it into a big freezer baggie and snip off the end. Pipe into the remaining hulled strawberries. You’ll have extra. Check out the recipe card for ideas on how to use it.
4
Assemble
Cut little cones out of the top of the cake to allow the strawberries to sit in the impressions.
5
Drizzle
If the cake comes with a glaze, mix it up and drizzle it over the cake and strawberries. If it doesn’t, mix up the glaze ingredients and drizzle that over the top.
You’ll love our Strawberry Shortcake Biscuits!
Strawberry Lemonade Pound Cake FAQ
Are there any recommended substitutions or additions?
Not really! This is a baking recipe, so unlike most of the dishes around here this is not one I’d recommend switching up, especially if you aren’t an experienced baker.
Can this recipe be made in advance?
Sure! I like to make this recipe the day before sometimes, if it seems like I could you some extra time on my hands the day I want to serve it. Keep it in the fridge overnight since the strawberries are perishable.
Strawberry Lemon Cheesecake Pound Cake
Made with a boxed lemon pound cake, this semi-homemade poundcake has added cream cheese, a fun lemon glaze, and pudding in the mix!
Ingredients
- 1 lemon poundcake mix & any ingredients called for on the box
- 1 quart strawberries, washed and hulled
- 1 3.4 ounce box cheesecake instant pudding
- 1 1/4 cup whole milk
- 3 ounce cream cheese, room temperature
If the mix doesn't come with a glaze packet:
- 1 cup powdered sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon vanilla
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 350. Spray your baking pan well with baking spray.
- Reserving 8 -10 of the strawberries, dice the rest and set aside. Mix the poundcake according to package directions. Gently stir in the chopped strawberries into the cake batter, and then spoon into your baking pan. Bake according to package directions. Remove from oven when a cake tester comes out with moist crumbs, and let cool completely.
- Beat together the cheesecake pudding mix and the milk until thickened. Add in cream cheese and continue beating until fully combined. Place the cheesecake mixture into a large gallon baggie, snip off a small piece of one corner, and pipe into remaining hulled strawberries. You will have extra. You can either set this aside and eat it for a midnight snack, or get really crazy and cut your cake in half and use it as a filling. Either way. Equally awesome.
- Cut out little strawberry sized cones from the top of your cake and gently press the strawberries in enough so they don't tip over.
- Mix together the lemon glaze mix or the ingredients listed above for the homemade glaze. Drizzle over the cake and strawberries.
Notes
*Choose a baking pan according to your mix's package directions. Some call for loaf pans, some bundt, and some can be baked in a cake pan. Pick your pleasure!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 140mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 3g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!