Strawberry Bundt Cake with Strawberry Glaze Recipe
This Strawberry Bundt Cake is a delightful dessert featuring a moist, fluffy cake infused with fresh strawberries and strawberry jello powder for an extra burst of berry flavor. Baked to golden perfection in a bundt pan and topped with a smooth strawberry glaze and fresh sliced strawberries, this cake is perfect for spring and summer gatherings or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake:
- 1 ½ cups fresh strawberries
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 oz box strawberry jello powder
- ½ cup unsalted butter, softened at room temperature
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- ½ cup whole milk
- 1 tablespoon vanilla extract
Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons strawberry puree (from the blended strawberries)
- 1 teaspoon strawberry jello powder
- 2 tablespoons whole milk
For Garnish:
- Fresh sliced strawberries
Instructions
- Prepare the pan: Preheat the oven to 350° F (175° C). Generously grease a bundt pan with nonstick baking spray to ensure the cake does not stick. Set the pan aside.
- Puree the strawberries: Place the fresh strawberries in a food processor and blend until smooth. Reserve 2 tablespoons of the puree for the glaze and set aside. Also, set aside 1 teaspoon of strawberry jello powder for the glaze preparation.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 3 oz of strawberry jello powder until fully combined and aerated.
- Cream wet ingredients: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the remaining strawberry puree, mixing until evenly combined.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the surface. Bake in the preheated oven for 45-50 minutes or until a knife or toothpick inserted into the center comes out clean. Once baked, run a butter knife around the edges to loosen the cake gently. Let it cool in the pan for about 5 minutes before carefully removing it to a wire rack to cool completely.
- Prepare the glaze: While the cake cools, whisk together the powdered sugar, reserved strawberry puree, 1 teaspoon strawberry jello powder, and 2 tablespoons whole milk in a small bowl until smooth and pourable.
- Glaze and garnish: Pour the glaze evenly over the cooled bundt cake, allowing it to drip down the sides. Decorate the top with fresh sliced strawberries for an attractive and flavorful finish. Serve and enjoy!
Notes
- Use room temperature eggs and butter for better batter consistency and cake texture.
- Be generous with greasing the bundt pan to avoid sticking issues.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- The strawberry jello powder enhances the strawberry flavor and adds a subtle sweetness.
- You can substitute vegetable oil with a neutral oil like canola or melted coconut oil if preferred.
- The glaze can be adjusted in thickness by adding more milk or powdered sugar as needed.
- Store any leftover cake covered at room temperature for up to two days or refrigerated for up to five days.