Strawberry Bundt Cake With Strawberry Glaze

Strawberry Bundt Cake With Strawberry Glaze

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If you’ve picking strawberries at the strawberry patch, then you NEED this recipe for strawberry bundt cake with strawberry glaze!

This bundt cake packs a double-whammy of strawberry flavor that any strawberry lover craves. Strawberries are not only nestled throughout the dense pound cake but they are also the crowning jewels drizzled over the humps of this bundt cake in a strawberry glaze.

strawberries on cutting board

My granddaddy used to grow strawberries in his garden each year. I remember my family flocking to them. I didn’t really understand it because I didn’t like them that much. More than likely it was all those little seeds and sometimes the berries were too tart.

I felt that way about strawberries until my aunt came to visit my grandparents and made strawberry milkshakes. I have never forgotten about that milkshake. That milkshake is the reason why I fell in love with strawberries. Thanks, Aunt Marilyn!

strawberry bundt cake sliced with mountain view

Strawberry bundt cake is the summer-time dessert you need in your life and one you can feel good about. It’s all-natural and made from scratch without any artificial ingredients. It’s clean-eating at its best and so easy to make!

Let’s make Strawberry Bundt Cake!

cutting strawberry bundt cake with mountain view

How To Make Strawberry Bundt Cake With Strawberry Glaze

Macerate The Strawberries

Wash, hull, and chop the strawberries and place them in a large bowl.

chopped strawberries

Stir in the sugar and allow to stand for 30 minutes prior to making the cake so they can release their natural juices.

I use vanilla sugar for things like this. Basically it’s sugar stored with used vanilla bean pods in it. You can read more about how to make some HERE, along with a recipe for making your own vanilla extract, which I used in the cake.

adding sugar to strawberries

The Strawberry Bundt Cake

Grease and flour a 10-inch bundt pan set aside.

David and I purchased this Nordic Ware bundt pan years ago. I swear it’s the best cake pan in the world. I highly recommend getting one. They are the best! You can get one like it HERE. (No, they did not pay me to say this. This is my honest opinion.)

greased and floured pan

In a large bowl, sift the flour and the baking powder. Set aside.

In a separate bowl, use an electric mixer to cream together the shortening, butter, and sugar, until smooth. Add the eggs, one at a time, beating thoroughly after each addition. Alternate the dry and wet mixtures to the creamed mixture, one at a time. Add some of the flour and baking powder to the creamed mixture, incorporated, then add some milk. When both the flour mixture and the milk are combined, add in the vanilla.

Stir in 1 cup of the macerated strawberries and half of the juice to the cake batter. Stir well to incorporate.

cake batter in bowl

Pour the batter into prepared bundt pan. Place the bundt pan into a COLD OVEN, then turn on the oven; set the temperature to 325 degrees F.

strawberry bundt cake in oven

Bake for 1 hour 30 minutes, or until a toothpick comes out clean when inserted into the cake.

sticking toothpick into cake

Cool the cake for 10 to15 minutes in the pan, then run a knife around edges to loosen and remove cake carefully to a rack, while making the glaze.

strawberry bundt cake cooling
cake cooling on wire rack

The Glaze

In a small bowl, whisk the melted butter, sugar until the sugar dissolves. Stir in the remaining cup of macerated strawberries, with juice. If the mixture is too dry add some water or milk (see notes), a little at the time, to loosen up the sugar mixture enough to make a glaze.

Pour the strawberry glaze over the cake while still warm.

drizzling strawberry glaze over strawberry bundt cake with mountain view
strawberry bundt cake with strawberry glaze with mountain view
sliced of cake on plate with mountain view

This cake is so good that David’s co-worker ate a very large chunk in a matter of hours. He told David he couldn’t stop eating it and it was gone by lunchtime. I think it was a hit!

Mother’s Day is Sunday. Perhaps you’re lucky enough to share a slice with your mama. I froze some slices to share with mine.

p.s. If you really want to take this cake to the next level, serve it with vanilla ice cream, but don’t hurt yourself or say I didn’t warn you…

Strawberry Bundt Cake With Strawberry Glaze
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Strawberry Bundt Cake With Strawberry Glaze

This made from scratch all-natural strawberry bundt cake packs a double-whammy of strawberry flavor and is the summer-time dessert you need in your life!
Course Dessert
Cuisine American
Keyword Bundt, Cake, Strawberry
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Calories 602kcal

Useful Equipment:

Ingredients

The Strawberries

  • 2 cups fresh strawberries chopped (divided)
  • 2 tablespoons vanilla sugar or regular granulated sugar

The Cake

  • ½ cup vegetable shortening
  • 1 cup unsalted butter (2 sticks)
  • 2 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • ¼ cup milk
  • 1 teaspoon vanilla extract

The Glaze

  • ¼ cup butter melted
  • 1 ½ cups confectioners’ sugar
  • 2 to 4 tablespoons milk (optional)

Instructions

Macerate The Strawberries

  • Wash, hull, and chop the strawberries and place them in a large bowl. Stir in the sugar and allow to stand for 30 minutes prior to making the cake so they can release their natural juices

The Cake

  • Grease and flour a 10-inch bundt pan set aside.
  • In a large bowl, sift the flour and the baking powder. Set aside.
  • In a separate bowl, use an electric mixer to cream together the shortening, butter, and sugar, until smooth. Add the eggs, one at a time, beating thoroughly after each addition. Alternate the dry and wet mixtures to the creamed mixture, one at a time. Add some of the flour and baking powder to the creamed mixture, incorporated, then add some milk. When both the flour mixture and the milk are combined, add in the vanilla.
  • Stir in 1 cup of the macerated strawberries and half of the juice to the cake batter. Stir well to incorporate.
  • Pour the batter into prepared bundt pan. Place the bundt pan into a COLD OVEN, then turn on the oven; set the temperature to 325 degrees F. Bake for 1 hour 30 minutes, or until a toothpick comes out clean when inserted into the cake.
  • Cool the cake for 10 to15 minutes in the pan, then run a knife around edges to loosen and remove cake carefully to a rack, while making the glaze.

The Glaze

  • In a small bowl, whisk the melted butter, sugar until the sugar dissolves. Stir in the remaining cup of macerated strawberries, with juice. If the mixture is too dry add some water or milk (see notes), a little at the time, to loosen up the sugar mixture enough to make a glaze. Pour the strawberry glaze over the cake while still warm.

Notes

DO NOT PREHEAT THE OVEN: It’s important that you place the bundt cake into a cold oven. If the oven is preheated there will be unexpected results.
The Glaze: If you want the glaze to be white, be sure to use the milk to make it white. Otherwise, it soaks into the cake and becomes clear.

Nutrition

Calories: 602kcal | Carbohydrates: 77g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 144mg | Sodium: 76mg | Potassium: 150mg | Fiber: 1g | Sugar: 52g | Vitamin A: 734IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 2mg
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