Gran’s Strawberry Bundt Cake with Strawberry Glaze

Cooking Today
 {makes one bundt pan}
1 white cake mix
3 Tablespoons flour
1 small box of strawberry jello, do not use sugar-free
3/4 cup vegetable oil
3/4 cup water
½ cup fresh chopped macerated strawberries
OR 1/2 cup frozen crushed strawberries with juice
fresh chopped macerated strawberries
3 large eggs, room temperature*
1 teaspoon good vanilla extract
Preheat oven to 350 degrees. Grease a bundt pan; set aside.
In 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.
2 Tablespoons of melted butter
2 Tablespoons of crushed strawberry juice
1/2 teaspoon good vanilla extract
1/4 teaspoon almond extract 
1.5 cups powdered sugar
Whisk together and drizzle over an almost-cooled cake.
½ cup frozen limeade concentrate, thawed
1 cup canned mango nectar
1 cup cold water
1 cup frozen strawberries in sugar OR chopped/sugared/mashed fresh strawberries in sugar
⅛ cup sugar
10 ice cubes
Combine all ingredients in a blender and puree.
Serve over ice.
May choose to add a little sprite!

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