Description

Strawberry Bundt Cake with strawberry glaze

Ingredients

1 white cake mix 3 Tablespoons flour 1 small box of strawberry jello, do not use sugar-free ¾ cup vegetable oil ¾ cup milk (or buttermilk) ½ cup fresh (or frozen) chopped/crushed macerated strawberries 3 large eggs, room temperature 1 teaspoon good vanilla extract For the glaze 2 Tablespoons of melted butter 2 Tablespoons of crushed strawberry juice ½ teaspoon good vanilla extract ¼ teaspoon almond extract 1½ cups powdered sugar

Instructions

Preheat the oven to 350 degrees. Grease a bundt pan; set aside. n a small bowl, combine fresh chopped strawberries, a few tablespoons of sugar, a splash of water. With clean hands, mash the berries into a yummy, mushy strawberry mixture. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, stir together the cake mix, flour, and jello to combine the dry ingredients and remove any clumps from the cake mix. With the mixer on low, pour in the oil, water, and strawberries with juice. Then add one egg at a time. Add the vanilla. Increase the speed to medium-high and beat for about two minutes to put air in the batter. Pour into the prepared pan and bake for 37-40 minutes. A toothpick inserted in the middle should come out clean and moist, but not batter-y. Allow to cool for about 10-12 minutes before inverting onto a cake plate. Set the cake aside and allow the cake to come to room temperature.

Serves

8 - 10

Additional Information

How to macerate strawberries: Place your cleaned and hulled strawberries into a bowl, sprinkel with sugar (2 tablespoons per cup of fruit) , stir to coat fruit. Cover bowl with plastic wrap and set aside for 30 minutes. The longer you allow the fruit and sugar to sit the softer the fruit will become and more syrup will form. Refrigerate if letting fruit macerate for more than 30 minutes.

Strawberry Bundt Cake