I am a chocolate lover. My love for chocolate began when I was a little girl and has never stopped. When asked chocolate or vanilla, it has always been chocolate; ice cream, pudding, shakes, cake, chocolate pie over lemon pie …well you get the picture. I recently found out that I can no longer have any caffeine; no more coffee, tea or chocolate for me. Okay, so I gave up caffeinated coffee and tea, but I am not giving up my relationship with chocolate entirely. I am, however, cutting back on chocolate. So now instead of automatically baking something with chocolate in it, I am now looking at other delicious recipes. Yes, there is life with out chocolate! This cake was served at a shower I attended several years ago. I ran across the recipe while cleaning out a box of photos. It turned out as good and moist as I remember. I think I have found a new friend. 🙂
Strawberry Bundt Cake with Cream Cheese Glaze
2 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
Cream Cheese Glaze
1 (4 ounce) package cream cheese, softened
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
1 tablespoon milk, or as needed
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 10″ bundt pan.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Pour into prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Cream Cheese Glaze
Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to make a pourable consistency. Pour over cake. Serve.