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.

Step 10: Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.

Step 11: Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract and crushed freeze dried strawberries. Mix until just combined.

Step 12: If using red or pink food coloring, add in 2 - 3 drops and gently stir the coloring in until combined.

Step 13: Pour the batter into the pan evenly.

Step 14: Bake for about 45 - 50 minutes, or until a toothpick inserted into the center comes out cleanly (ours took exactly 48 minutes).

Step 15: Allow the bundt cake to cool about 10 minutes, then remove the cake from the pan and allow it to finish cooling on a wire rack.

-Making the Strawberry Glaze: 

Step 16: Whisk 2 Tablespoon of strawberry sauce with 1 cup powdered sugar and 3 teaspoons of lemon juice. 

Step 17: If the sauce is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce.****

Step 18: Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries.

Step 19: Eat and Enjoy!

~Recipe Notes:

*You will use only 1/3 cup of the sauce for the cake and about 1 - 2 Tablespoon for the glaze (you may still have a couple tablespoons of sauce leftover).

**You can use as little or as much red or pink food coloring you want. It depends on your taste and what kind of food coloring you are using (gel, powder, liquid etc...). Check out our Baking Tips & Tricks book for more details on food colors.

***The strawberries are optional.

****The more powdered sugar you add the more the sweet the glaze will be.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)