Surprise Strawberry Flower Bread

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 1 loaf pan
Author Chelsea


Pink Flower

  • 1 box strawberry cake mix + ingredients called for

Cream Cheese Pound Cake

  • 4 ounces cream cheese, softened, I used full-fat
  • 3/4 cup (12 tablespoons) salted butter, softened
  • 1 and 1/2 cups white sugar
  • 3 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 and 1/2 cups white flour
  • 3/4 teaspoon salt


  • 1 and 1/2 cups powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F. Prepare the cake mix according to package directions.

  2. Grease and flour the bottom only of a loaf pan and bake for 35 to 55 minutes depending on the pan size. One 9x5 loaf pan will be very full and will bake for 50 minutes (or more). You can use two 8x4-inch pans and start checking for doneness at around 35 minutes. Alternatively you can bake the cake in a 9 x 13 pan.

  3. Bake the cake and then let it cool for about 10 minutes. Then remove from pan onto a cooling rack.

  4. Cut the bread into slices and let slices continue to cool in the freezer while you prepare the next layer.

  5. In a large bowl, combine the cream cheese and butter. Using hand mixers, beat for about 2 minutes or until soft and creamy.
  6. Add in the sugar and eggs and continue to beat.
  7. Sift the flour and salt in another small bowl and then slowly mix in with the wet ingredients. Continue to beat and add in vanilla extract.
  8. Using a small and well shaped flower cookie cutter, cut out the flower in the sliced strawberry cake.

  9. Grease and flour the bread pan very well.
  10. Pour a very small amount (about 1/4 cup) of the pound cake layer into the bottom of the pan and spread it along the bottom. Then stick the flower pieces from the back of the pan to the front. Pack the flowers in tightly so cake can't seep between the layers.

  11. Pour the remaining pound cake on top so that all the flowers should be completely covered. Use a spoon if needed to place the batter around the flowers. Be gentle so you don't ruin any of the flowers.

  12. Cook for about 60-80 minutes or until a toothpick (stuck in only the pound cake layer) comes out clean. This time variance is so large because of altitude differences.
  13. Watch the cake and make sure the top and sides aren't burning. If they seem to be browning too quickly, cover with a tin foil tent,
  14. Let the cake cool for about 10-15 minutes and then remove onto a large plate or platter.
  15. While the cake is cooling, whisk together the glaze ingredients until smooth adding additional milk as needed to thin. (You do want it thick enough to coat the cake and not run off of it.)

  16. Spoon the glaze over the cake generously.

  17. Using the cookie cutter as a guide for how thick your pieces should be cut, cut and serve.