Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease the bundt pan generously with nonstick baking spray.
- In a food processor, blend the strawberries until pureed, setting aside 2 tablespoons for the glaze. Set aside 1 teaspoon of strawberry jello powder for the glaze as well.
- In a medium bowl, whisk together the flour, baking powder, salt, and strawberry jello powder.
- In a large mixing bowl, beat together the butter, oil, and sugar until light and fluffy. Add the eggs, vanilla extract, and strawberry puree, mixing until fully incorporated.
- Alternate adding the dry ingredients with the milk, mixing until the batter is smooth and well-combined.
- Pour the batter into the prepared bundt pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, loosen the cake from the pan using a butter knife around the edges. Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, strawberry puree, strawberry jello powder, and milk until smooth. Pour the glaze over the cooled bundt cake, letting it drip down the sides.
- Top with fresh sliced strawberries and serve.
Nutrition
Notes
For the best results, use nonstick baking spray generously and ensure the cake is well-loosened from the pan right after baking.