Let’s Bake It!

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or use baking spray if you’re a modern woman in a hurry.

2. Mix the cake batter. In a large bowl, combine the strawberry cake mix, pudding mix, eggs, oil, sour cream, milk, and vanilla. Mix until smooth and creamy—about 2 minutes on medium speed. Fold in fresh strawberries if using.

3. Pour and bake. Pour the batter into your prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. (No judgment if you peek early—we’ve all done it.)

4. Make the strawberry crunch. While the cake cools, stir together crushed cookies, dry strawberry gelatin, and melted butter. Add freeze-dried strawberries for extra crunch if desired.

5. Glaze time! In a small bowl, whisk powdered sugar, milk, and strawberry jam until smooth. Adjust thickness by adding more milk or sugar as needed.

6. Assemble like a pro. Once the cake is cool, drizzle on that sweet strawberry glaze and generously sprinkle with your crunchy topping. Take a pic—Instagram deserves to see this beauty.

Tips for Strawberry Bliss Pound Cake Success

• Don’t overmix. We’re baking a cake, not whipping concrete.

• Cool completely before glazing. Or the glaze will slide off like a bad spray tan.

• Layer the crunch right after glazing so it sticks beautifully.

• Want more strawberry goodness? Try layering in strawberry jam between two loaf layers or go full extra and top with whipped cream and berries.