Buttery Marble Pound Cake with Sweet Strawberry Whipped Cream

When life gets really busy, as it sometimes can, it’s nice to remember there are quality mixes out there that with a little imagination can be turned into something pretty spectacular.


  • 2 Tbsp. hot water
  • 1 Tbsp. melted unsalted butter
  • 12 Tbsp. unsalted butter
  • 2 eggs
  • 1/4 cup plus 2 Tbs. Greek yogurt
  • 2 Tbsp. milk
  • cake mix

Strawberry Whipped Cream

  • 1 cup heavy whipping cream
  • 1/3 cup strawberry preserves
  • Fresh strawberries, sliced


  1. For the marble pound cake, have all ingredients (except the hot water) at room temperature.
  2. Preheat oven to 325 degrees.
  3. Spray a 4″ x 8″ loaf pan with nonstick cooking spray.
  4. Follow mix directions, remembering to replace the sour cream with Greek yogurt.
  5. While cake is cooling, prepare the whipped cream. Mix the whipping cream with the preserves until medium-soft peaks form.
  6. Place a dollop of whipped cream and a couple slices of strawberry on slices of cooled pound cake.
  7. Serve.