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
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.
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.
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.
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