Cake Recipes

Strawberry Bundt Cake

 Lighter than a strawberry pound cake but thicker than a traditional strawberry cake, this strawberry bundt cake recipe is a dream! Plus, the homemade strawberry glaze is to die for! Just putting that out there.

~Ingredients:

-Strawberry Sauce:*

1 Pint Strawberries, hulled and cut into small pieces.

1/4 Cup Granulated Sugar.

Juice of half of a lemon.

-Strawberry Bundt Cake:

1 Cup Butter, softened.

2 Cups Granulated Sugar.

1 - 2 Teaspoons Lemon Zest.

4 Eggs.

3/4 Teaspoon Salt.

2 Teaspoon Baking Powder.

2 3/4 Cup All Purpose Flour.

3 Tablespoon Cornstarch.

1/2 Cup Whole Milk.

4 Tablespoons Sour Cream.

1/3 Cup Strawberry Sauce (recipe above).

1 Teaspoon Vanilla Extract.

4 Tablespoons Freeze - Dried Strawberries, crushed into crumbs.

2 - 3 Drops Pink or Red Food Coloring.**

-Strawberry Glaze:

2 - 3 Tablespoons Strawberry Sauce (recipe above).

1 - 2 Cups Powdered Sugar.

3 - 4 Teaspoons Lemon Juice.

-Topping:***

Fresh Strawberries, cut in half.

~Directions:

-Making the Strawberry Sauce: 

Step 1: Place the strawberries, the sugar and the lemon juice in a small saucepan and cook over medium heat, stirring occasionally.

Step 2: Cook for about 5 - 6 minutes, or until the mixture starts to boil. 

Step 3: Reduce the heat slightly to medium - low heat and continue cooking for about 15 - 16 minutes, or until the strawberries have cooked down and the sauce has thickened up.

Step 4: Allow the sauce to cool to room temperature (as it cools, it will continue to thicken).

-Making the Strawberry Bundt Cake: 

Step 5: Preheat the oven to 350 Degrees Fahrenheit. Generously spray a bundt pan with non -stick baking spray. Set aside.

Step 6: Cream butter until light and fluffy, about 1 minute. 

Step 7: Add in sugar and lemon zest; cream the mixture until well combined.

Step 8: Add in the eggs, one at a time, beating well after each addition.

Step 9: In a separate bowl, sift together salt, baking powder, flour and cornstarch.