Strawberry Pound Cake with Chocolate Ganache

Rich, buttery, tender Strawberry Pound Cake swirled with fresh strawberries and smothered in smooth, silky Chocolate Ganache.

This Strawberry Pound Cake recipe is my ode to a Chocolate Covered Strawberry!  It boasts the fresh, tangy sweetness of strawberries complimented by the rich, decadence of chocolate.  This Strawberry Pound Cake is 1000X better than any strawberry cake mix and so drool worthy everyone will beg you for the recipe.  BEG I tell you!   

Strawberry Pound Cake with chocolate chips on a white serving plate.


Moist Strawberry Pound Cake Recipe

It’ summer, so it’s time for strawberries!  Because strawberries are amazing and juicy and sweet.  And because I crave strawberries every time I pass them in the store and every time I drive past the fields and fields of strawberries by my house. 

And because Cream Cheese-Stuffed Strawberry Coffee Cake, Strawberry Cheesecake Pie, Strawberry Shortcakes, Strawberry Syrup, Strawberry Salad, Chocolate Covered Strawberries and now this Strawberry Pound Cake!  Are you giddy for strawberries yet?!

And because strawberries won’t be in season forever so you need to get your strawberry fill NOW.  Like right now with this Chocolate Covered Strawberry Pound Cake recipe!   Think chocolate-covered strawberries but in strawberry, buttery cake form — I can’t stop thinking…

I first started this Strawberry Pound Cake recipe with my own adaptation of the popular strawberry cake recipes that start with a white box mix and add gelatin.  The cake was good, but not amazing.  

Strawberry Pound Cake drizzled with chocolate and covered with fresh strawberries.

So I decided to take my favorite ever sour cream pound cake recipe and add fresh strawberries and strawberry gelatin (Jell-0) to the mix.  Best decision ever. Best Strawberry Pound Cake recipe ever.

The Strawberry Pound Cake is rich, and soft and super moist and tastes like strawberries!  It’s way better than the box kind with only 10 minutes more effort.  So worth it.  I could have topped the cake with a lemon glaze and I am sure that still would have been delish, but the cake’s richness demanded an equally decadent adornment AKA 5-Minute Silky Chocolate Ganache.  To live for.

Don’t let the word “ganache” scare you.   As you might have guessed – it takes less than 5 minutes to make and is smooth, creamy and chocolaticious!

So every bite is chocolate covered moist, rich Strawberry Pound Cake.

Fresh strawberries on a wooden board.

Strawberry Pound Cake Ingredients

This is such an easy pound cake recipe! Here’s all you’ll need to make this strawberry Jell-O cake:

  • All-purpose flour: I’ve only made this recipe as written, so I’m not sure if a gluten-free alternative will work.
  • Strawberry gelatin: I used Jell-O brand strawberry gelatin.
  • Baking soda: Helps the cake rise.
  • Salt: Balances out the sweetness in the batter.
  • Salted butter: Needs to be room temperature so it creams together well with the sugar.
  • Granulated sugar: Sweetens the cake without adding flavor.
  • Eggs: Need to be room temperature before being added to the batter.
  • Vanilla extract: Use pure vanilla extract, if possible.
  • Lemon extract: Don’t add more than the recipe calls for, this stuff is strong!
  • Sour cream: I’m sure plain Greek yogurt could be used instead.
  • Strawberries: Dice the berries into bite-sized pieces so there are no large chunks.
  • Chocolate ganache: Super easy to make in just 5 minutes!
Fresh strawberries mixed with Strawberry Pound Cake cake mix.

Strawberry Pound Cake Variations

  • If you don’t have sour cream on hand, I’m sure plain Greek yogurt will work instead. Just be sure to use whole Greek yogurt and not non-fat.
  • I’ve only made this cake using regular Jell-O. I’m not sure if low-sugar Jell-O will work in this recipe.
  • If you only have unsalted butter, add an extra pinch of salt to the batter to make up for it.
Strawberry Pound Cake recipe drizzled with chocolate ganache.

How to Make Strawberry Pound Cake

This easy strawberry cake takes about 15 minutes to whip up. Here’s how it’s made:

  1. Grease and flour a 12-cup Bundt pan.
  2. Cream the butter until light and fluffy, then add the sugar and continue creaming.
  3. Add eggs one at a time, beating just until mixed.
  4. Gradually add the dry ingredients to the butter mixture.
  5. Gently fold in the vanilla and lemon extracts and the diced berries.
  6. Turn batter into prepared Bundt pan and bake until done.
  7. Once the cake has cooled completely, top with ganache and serve.
Strawberry Pound Cake on a white cake platter.

Tips for Making Strawberry Pound Cake

  • Regular nonstick cooking spray will NOT work in this recipe. You must use a combination of nonstick spray and flour to prep the pan.
  • Cake will rise slightly above bundt cake pan when done so be sure not to overmix eggs or sour cream/flour to add extra volume.
  • All of the wet ingredients need to be at room temperature before being added to the cake batter. This ensures the ingredients can be mixed together fully and that the cake bakes evenly throughout.

Strawberry Pound Cake Variations

  • Use another type of fruit. I made this a true strawberry cake through and through, but I’m sure you could substitute another kind of berry for the diced strawberries, if desired.
  • Top with a different glaze. Not a fan of ganache? Top this strawberry pound cake with a vanilla powdered sugar glaze, a lemon glaze, or simply dusting of powdered sugar!
  • Bake in regular cake pans. I’ve only made this recipe using a Bundt cake, but I’m sure you could use regular round cake tins if that’s all you have on hand. You may need to adjust the cook time slightly.
A delicious Strawberry Pound Cake covered in chocolate ganache on a white cake platter.

Can I Prep Strawberry Pound Cake in Advance?

Yes, this strawberry Jell-O cake can be made 2 days in advance and then wrapped in plastic wrap when cooled. I actually think it tastes better the day after baking!

How to Store Moist Pound Cake

Store this strawberry pound cake at room temperature covered with plastic wrap. It will keep up to 4 days.

A slice of this delicious Strawberry Pound Cake recipe.

How to Freeze Strawberry Pound Cake

  1. Let the ganache on the exterior of the cake set completely.
  2. Double wrap the cake tightly in plastic wrap. 
  3. Freeze cake for up to 3 months.   
  4. Allow the cake to thaw overnight in the refrigerator, then unwrap and come to room temperature on the counter before serving.

What to Serve with Strawberry Pound Cake

This moist pound cake is delicious as is, but I also love it with:

  • Fresh berries
  • A dollop of whipped cream (and berries!)
  • Vanilla ice cream (and berries!)
  • Lemon curd (and berries!)
A forkful of this delicious Strawberry Pound Cake.

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©Carlsbad Cravings by

Rich, buttery, tender Strawberry Pound Cake swirled with fresh strawberries and smothered in smooth, silky Chocolate Ganache. 1000X better than any cake mix and so drool worthy everyone will beg you for the recipe!

Strawberry Pound Cake with Chocolate Ganache

Rich, buttery, tender Strawberry Pound Cake swirled with fresh strawberries and smothered in smooth, silky Chocolate Ganache. This Strawberry Pound Cake recipe is my ode to a Chocolate Covered Strawberry!  It boasts the fresh, tangy sweetness of strawberries complimented by the rich, decadence of chocolate.
Servings: 10
Total Time: 1 hour 40 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes

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  • 3 cups all-purpose flour
  • 3 oz. strawberry gelatin (strawberry Jell-0 mix)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) salted butter , at room temperature
  • 3 cups granulated sugar
  • 6 large eggs , at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1 cup sour cream
  • 1 cup diced strawberries
  • 1 Recipe 5 Minute Chocolate Sauce/Ganache


  • Preheat oven to 325F degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
  • Sift the 3 cups of flour, strawberry gelatin, baking soda and salt into a medium bowl and set aside.
  • Beat the butter until creamy then add sugar and beat until fluffy, scraping sides down as needed, about 5 minutes. Add eggs, one at a time, beating until just the yellow disappears after each egg.**
  • With mixer running on low, gradually add flour mixture to butter mixture in thirds, alternately with sour cream in between each third. Beat on low until just combined.**
  • Turn off mixer and add vanilla extract, lemon extract and strawberries and gently fold into batter until combined. Spoon batter into prepared pan and tap pan on counter a few times to even and release air bubbles.
  • Bake until a wood pick inserted near the center of cake comes out clean, 85 – 100 minutes (mine took 93) minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
  • Let cake cool in pan for 10 minutes then remove from pan, and let cool completely on a wire rack.
  • When cake is cool, prepare Chocolate Ganache. Spoon half of Chocolate Ganache over cake. Spoon remaining ganache over individual servings.


*Regular nonstick cooking spray will NOT work in this recipe **Cake will rise slightly above bundt cake pan when done so be sure not to overmix eggs or sour cream/flour to add extra volume. ***Cake can be made 2 days in advance then wrapped in plastic wrap when cooled. I actually think it tastes better the day after baking.

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  1. Cat @ therusticwillow says

    okay WHOA. This is a game changer. Those pictures are just jumping off the page at me–it looks soooooo delicious, Jen! Thanks for celebrating with me <3

  2. RAdima says

    The cake looks fab!! I just have two question, if I don’t have a sour cream can I use cream 35%? And how to make a strawberry gelatin?
    Thank you!

    • Jen says

      Thanks Radima! If you don’t have sour cream, I would use Greek or vanilla yogurt instead. Strawberry gelatin is purchased at the grocery store it is also known as strawberry Jello. Hope this helps!

      • Erika says

        Making this today
        Just confused is this jelly a powder jelly or already made up gelatine ? Thank you

        • Jen says

          Use just the powder, enjoy!

  3. Heidi says

    I made this cake yesterday for a potluck and it was the hit of the night! SO moist and everyone loved the chocolate sauce. Thank you so much for such a delicious dessert and beautiful too!

    • Jen says

      You are so welcome! I am thrilled it was “the hit of the part” – yay! Thanks Heidi!

  4. Sara says

    I love making cakes because they are easy – no fuss dessert for crowds. I made your Lemon Poke Cake last week and LOVED it so I was super excited to make this Strawberry Cake. It is also awesome! Thank you for two new favorite desserts!

    • Jen says

      Hi Sara, I am so happy you enjoyed both my Lemon Poke Cake and this Strawberry Cake! Thanks for making my day! I hope you find more to love here!

  5. Paula N says

    Your strawberry pins cake looks fabulous. I’m looking for a recipe for a a strawberry wedding cake and it needs to be a dense. Ake like a pound. Have you ever baked your pound cake in regular round 3″ deep cake pans?

    • Jen says

      Hi Paula, thank you so much! Unfortunately, I have never made them in regular cake pans but I think it should work just fine – but you might want to experiment first just to be sure 🙂

  6. Felicia Gonzales says

    Can I use this recipe to make cupcakes?

    • Jen says

      Hi Felicia, I have never made cupcakes with this recipe but I don’t see why not! Enjoy!

  7. Violet song Luna says

    We are thinking about making this for a school project!!!!!!! What are some good fruits you think we could add to make it stand out even more?

    • Jen says

      Hi Vioilet! I personally would just stick with the strawberry and let that flavor shine but you could also add some other berries as well. Enjoy!

  8. vidula says

    Can I bake this cake without using fresh strawberries as they aren’t available in this season ?

    • Jen says

      Hi Vidula, you can omit the strawberries completely if you would like 🙂

  9. Jenn says

    Does it matter if the strawberry jello mix is sugar free or not? I’m looking at the boxes I have of sugar free strawberry jello.. some are .3 oz and some are .6 oz.. it seems that 3 oz would be many boxes?

    • Jen says

      Hi Jenn, I used strawberry jello with sugar so I’m not sure how it would work with sugar free – sorry! As far as the size, I am confused because my small box is 3 oz. When in doubt – go with the small box of regular strawberry jello 🙂

  10. Martine says

    Will the unfrosted cake freeze well?

  11. Janani says

    I made this last week. All the strawberry pieces were drowned to bottom and When I tried to remove the cake from the pan, It got stuck and didn’t come out good. I wonder where I must have gone wrong.
    But the taste was great and kids loved it. Thank you.

    • Jen says

      Hi Janani, I’m glad it tasted good but sorry the cake stuck! It sounds like the pan just needs to be greased and floured better. As far as the strawberries, try tossing them in some flour first to help them not sink.

      • Janani says

        Thank you. As you said pan can be the cause. Will change and try it again as you have suggested.

  12. Stephanie says

    My young kids helped make this delightful strawberry cake for my mother’s day bbq. It is a rich, moist beautiful cake turned out just like your pictures. I sprayed the pan heavily with the non-stick spray that has flour in it and it came out easily. I served it sprinkled with sifted powdered sugar, whip cream and sliced strawberries. Next time will try the chocolate glaze for sure. Perfect spring/summertime dessert! Thank you Jenn.

    • Jen says

      Happy Mother’s Day Stephanie! That’s so sweet your kids helped make this cake! It sounds delicious just how you served it!

      • Hannah says

        I made this cake for my birthday and am thrilled with the results! I knew your recipe wouldn’t fail me so I didn’t even bother with a test run. The only change I made was substituting the ganache for a strawberry cream cheese frosting. So so so delicious! Your site continues to be my favorite, most trusted food blog.

        • Jen says

          Happy Birthday Hannah! I’m honored you trust and enjoy my blog so much – thank you! I’m thrilled you loved the cake and your frosting sounds superb. Thanks for making my day!

  13. Susan says

    I’m making this cake for a small dinner party. Can I bake it 2 days before serving and add the ganache the day of serving?? It looks so delicious , keeping my fingers crossed that it will turn out great.
    Love your recipes and your detailed instructions.

    • Jen says

      Yes, you can! Wrap it tightly and refrigerate. Good luck!