The Story & Intro
When I bake this 5-Ingredient Strawberry Pound Cake, my whole kitchen fills with the soft perfume of strawberries and warm vanilla, and I feel like I am standing beside my grandmother again.
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
Now, this 5-Ingredient Strawberry Pound Cake may not be a traditional Cretan recipe, but it carries the same spirit of simplicity that my grandmother loved. She always told me, “Inaya, if you respect your ingredients, they will respect you back.” And this cake proves that. With only five ingredients, I create something soft, moist, and full of strawberry flavor.
I love recipes that do not overwhelm me. Life already feels busy enough. When I make this 5-Ingredient Strawberry Pound Cake, I don’t stress. I don’t measure twenty spices or dirty ten bowls. I simply mix, pour, bake, and let the oven do its magic.
This cake feels like spring. It feels like laughter around the table. It feels like pink-stained fingers from chopping fresh strawberries. Every time I serve this 5-Ingredient Strawberry Pound Cake, someone asks me for the recipe — and they never believe how easy it is.
Let me show you exactly how I make it in my kitchen.
Why I Love Making This Recipe
I love this recipe because it gives me big results with little effort.
First, I adore strawberries. Here in Crete, when strawberries come into season, they look like little jewels at the market. They smell sweet even before I taste them. I always buy more than I need because I know I will find a way to use them.
Second, this cake feels forgiving. Even on a busy day, when I feel distracted or tired, this cake turns out beautifully. The batter comes together quickly. The strawberries melt slightly into the crumb. The texture stays moist for days.
Third, I love how this cake brings women together. When my friends visit for coffee, I slice this 5-Ingredient Strawberry Pound Cake, dust it lightly with powdered sugar, and serve it with strong Greek coffee. We sit, we talk, we laugh, and we share our stories. That is what baking means to me.
Simple ingredients. Real flavor. Honest joy.
Ingredients & Little Kitchen Secrets
For this 5-Ingredient Strawberry Pound Cake, I use:
- 1 box (15.25 oz / 432 g) vanilla or yellow cake mix
- 1 package (3 oz / 85 g) strawberry gelatin powder
- 4 large eggs
- 1 cup (240 ml) vegetable oil
- 1 cup (150 g) fresh strawberries, finely chopped
That’s it. Five ingredients.
Now let me share my little secrets.
I always choose ripe, bright red strawberries. If they smell sweet, they will taste sweet. I chop them finely so they distribute evenly in the batter. Big chunks sink too much.
I use room-temperature eggs because they mix better and help create a smoother batter.
I do not overmix. Once everything combines and looks smooth, I stop. Overmixing can make the cake dense.
And I always grease my bundt pan very well. I brush oil into every curve and dust lightly with flour. Nothing breaks my heart more than a cake that sticks.
How I Make It, Step by Step
- I preheat my oven to 350°F (175°C). I never skip this step. A properly heated oven gives me even baking.
- I grease a 10-inch bundt pan generously with oil or butter, then lightly dust it with flour. I tap out the extra flour.
- In a large mixing bowl, I pour in the cake mix and the strawberry gelatin powder. I stir them together so the color blends evenly.
- I crack in the four eggs and pour in the vegetable oil.
- I beat everything with a hand mixer for about 2 minutes. The batter becomes thick, smooth, and slightly pink.
- I fold in the finely chopped strawberries gently with a spatula. I move slowly so I do not crush them too much.
- I pour the batter into the prepared bundt pan and smooth the top.
- I place the pan in the center of the oven and bake for 45 to 55 minutes. Around the 45-minute mark, I check with a toothpick. If it comes out clean or with just a few moist crumbs, I know it is ready.
- I let the cake cool in the pan for 10 to 15 minutes. Then I carefully invert it onto a wire rack and let it cool completely.
The hardest part? Waiting.
How I Serve It at Home
At home, I keep it simple.
Sometimes I dust the top with powdered sugar. Sometimes I drizzle a quick glaze made with powdered sugar and a spoon of strawberry puree.
When I want to make it special, I serve slices with fresh strawberries and a little whipped cream on the side.
For afternoon coffee, I cut smaller slices. For family gatherings, I cut thick generous pieces because nobody ever wants just a tiny slice.
This 5-Ingredient Strawberry Pound Cake tastes wonderful slightly warm, but I also love it the next day when the flavors deepen.
Storage, Reheating & Make-Ahead Tips
I store the cake covered at room temperature for up to 3 days. If the weather feels warm, I refrigerate it for up to 5 days.
Before serving from the refrigerator, I let the cake sit at room temperature for about 30 minutes. This step brings back the softness.
I also freeze this cake. I wrap slices tightly in plastic wrap and place them in a freezer bag. They stay beautiful for up to 2 months. When I want a slice, I thaw it at room temperature for about an hour.
If I want to make the cake ahead for a gathering, I bake it the day before. The flavor actually improves overnight.
100-Word Short Version
This 5-Ingredient Strawberry Pound Cake is soft, moist, and full of fresh strawberry flavor. I make it with cake mix, strawberry gelatin, eggs, oil, and chopped strawberries. I mix everything in one bowl, bake it in a bundt pan, and enjoy a tender pink cake that feels perfect for spring. It tastes wonderful with powdered sugar or a simple glaze. I store it at room temperature for three days or freeze slices for later. This easy strawberry pound cake proves that simple ingredients can create something truly delicious and comforting.
Recipe Card Section
⏱️ Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
🛒 Ingredients
- 1 box (15.25 oz / 432 g) vanilla or yellow cake mix
- 1 package (3 oz / 85 g) strawberry gelatin powder
- 4 large eggs
- 1 cup (240 ml) vegetable oil
- 1 cup (150 g) fresh strawberries, finely chopped
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- Combine cake mix and strawberry gelatin powder in a large bowl.
- Add eggs and vegetable oil. Beat for 2 minutes until smooth.
- Fold in chopped strawberries gently.
- Pour batter into prepared pan.
- Bake for 45–55 minutes until a toothpick comes out clean.
- Cool 15 minutes in pan, then invert onto rack to cool completely.
📝 Notes
- Use ripe strawberries for best flavor.
- Do not overmix the batter.
- Add a glaze for extra sweetness if desired.
- Store covered for up to 3 days.
🍽️ Nutrition (per slice)
Calories: 420
Carbohydrates: 48g
Protein: 5g
Fat: 24g
Sugar: 32g
Sodium: 320mg
5-Ingredient Strawberry Pound Cake
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This 5-Ingredient Strawberry Pound Cake is soft, moist, and bursting with fresh strawberry flavor. Made with simple pantry staples and juicy strawberries, this easy dessert comes together quickly and delivers a tender crumb every time. Perfect for spring gatherings, afternoon coffee, or a sweet family treat.
Ingredients
- 1 box (15.25 oz) vanilla or yellow cake mix
- 1 package (3 oz) strawberry gelatin powder
- 4 large eggs
- 1 cup vegetable oil
- 1 cup fresh strawberries, finely chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch bundt pan.
- In a large bowl, combine cake mix and strawberry gelatin powder.
- Add eggs and vegetable oil. Beat for 2 minutes until smooth.
- Fold in finely chopped strawberries gently.
- Pour batter into prepared pan and smooth the top.
- Bake 45–55 minutes until a toothpick inserted comes out clean.
- Cool 15 minutes in pan, then invert onto a wire rack to cool completely.
Notes
Use ripe strawberries for best flavor. Do not overmix the batter. Store covered at room temperature for 3 days or refrigerate up to 5 days. Freeze slices tightly wrapped for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Conclusion
When I bake this 5-Ingredient Strawberry Pound Cake, I feel calm. I feel connected to my roots. I feel grateful for simple ingredients that transform into something so lovely.
You do not need complicated techniques. You do not need fancy tools. You only need five ingredients, a warm oven, and a little love.
Bake this cake for your family. Bake it for your friends. Bake it for yourself on a quiet afternoon. Slice it, sit down, and enjoy the sweetness of the moment.
Because cooking is never just about the food — it is about the memories we create around it.
