Glazed Strawberry Bundt Cake


° 1/2 cup butter 1 stick
° 1/2 cup canola oil
° 1 3/4 cup granulated sugar
° 4 large eggs
° 3/4 cup sour cream
° 1/2 cup milk
° 1 teaspoon vanilla
° 1/4 cup strawberry jam
° 3 cups all-purpose flour
° 1/2 teaspoon baking soda
° 1/2 teaspoon baking powder
° 1/2 teaspoon salt
° 2-3 drops optional red food coloring
° strawberry satin
° 1 cup sweetened condensed milk
° 2 tablespoons strawberry jam
° 1/2 cup white chocolate chips
° 1-2 drops optional red food coloring


Heat the oven to 350 degrees Fahrenheit. Spray a 10- or 12-cup pan with cooking spray and set aside.

Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda and salt. Sit down.

Mix wet ingredients: In the bowl of a stand mixer, beat the butter, sugar and vegetable oil together on medium speed until light and fluffy. Add eggs and mix for another 30 seconds or until well combined. Add vanilla, lemon peel, lemon juice, sour cream and milk and continue mixing until ingredients are well combined.

Bake the cake: Add the flour mixture to the bowl of a stand mixer and mix until all the flour is well combined in the mixture. Pour the mixture into a cake pan and bake for 55 minutes to an hour or until a toothpick is inserted into the center of the cake.

Cool the cake for 15 minutes before removing from the pan, then continue to cool on a wire rack or serving tray.

Make the glaze: While the cake is baking, prepare the strawberry glaze. In a saucepan, add all strawberry glaze ingredients and bring to a boil over medium heat. Minimize the heat to medium-low so keep cooking for another 5 min, until the sauce has thickened. Pour strawberry mixture into a blender and blend until smooth.

Allow the mixture to cool completely before sprinkling it over the cake. If you wish, you can add additional strawberries to the cake by the pound.



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