Strawberry Lemon Pound Cake


I hope you make the effort to buy your strawberries from local growers this spring!

Because of the cool spring weather here on the Eastern Shore, strawberries are just now ripening, after the middle of May. Strawberries also do not like to get wet, so the rainy weather could make the berries mushy and even end the crop prematurely. My family’s business, Little Wagon Produce, does not offer u-pick strawberries but we have received a couple of requests for this through our Facebook page this spring. For a full list of U-pick’s in Delaware, see here.

Strawberry Lemon Pound Cake


  • 1 frozen pound cake
  • 1 tablespoon unflavored gelatin
  • 1 1/4 cup water
  • 1 package lemon flavor instant flavor pudding and pie filling
  • 1/4 cup fresh lemon juice (optional)
  • 1 egg white, unbeaten (I tried to use egg beaters for this and it didn’t work as well)
  • 1 pint fresh, local strawberries (sliced)
  • 1 can refrigerated whipped cream
  • strawberries for garnish

Directions: Cut pound cake lengthwise into two layers and arrange side by side in an 8 inch square cake pan (cut sides up). Set aside. Prepare pudding following package directions except reduce milk to 1 3/4 cups. Beat in dissolved gelatin and lemon juice. Let sit for 5 minutes. Add egg white. Beat on highest electric mixer speed for five minutes. Fold berries into mixture. Pour over cake. Chill until firm enough to cut, at least one hour. To serve, cut into squares. Top with a puff of whipped cream, sliced strawberries, or a whole strawberry. Yields 9 squares.


For more recipes, click the recipe category on the right or see below:

Meat Monday’s

Cleaning out the Fridge from Thanksgiving

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