Glazed Strawberry Cake

Amy Herald


Fun fact: strawberries are indigenous to every place on Earth except for New Zealand, Australia, and Africa.


☆☆☆☆☆ 0 votes

20 Min
40 Min


  • CAKE

  • 3 c
    cake flour
  • 4 1/2 tsp
    baking powder
  • 1 1/2 tsp
  • 2 c
  • 3/4 c
    canola oil
  • 1 1/2 c
    frozen strawberries, thawed and puree'd (reserve 2-3 tbsp. juice before pureeing.)
  • 1 tsp
    grated orange zest
  • 4

  • 1 c
    powdered sugar
  • 2 Tbsp
    butter, softened
  • 1/2 tsp
    strawberry extract (can substitute vanilla or almond extract)
  • 2-3 Tbsp
    reserved strawberry juice

How to Make Glazed Strawberry Cake


  1. Preheat oven to 350. Grease and flour a standard bundt pan.
  2. In a medium mixing bowl, Beat eggs until light and fluffy. Stir in Strawberry puree, canola oil and orange zest.
  3. Mix together flour, baking powder, salt and sugar in a large mixing bowl. Mix together wet and dry ingredients just until combined. Careful not to overmix!
  4. Pour cake batter into prepared bundt pan.
  5. Bake for 45-50 min or until toothpick inserted into cake comes out clean. Cool cake in pan for 10 minutes. Turn out onto a cake plate and cool completely.
  6. Meanwhile, beat together all icing ingredients until smooth and drizzling consistency. Add more strawberry juice if too thick. (can use milk or water if you run out of juice.) Drizzle over cooled cake. Be sure cake is 100% cooled before drizzling with icing!

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