Strawberry Bundt Cake with Cream Cheese Glaze

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. 🙂

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Strawberry Bundt Cake with Cream Cheese Glaze

  • Servings: makes 1 - 10 inch bundt cake
  • Print
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Ingredients

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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 10″ bundt pan.
  2. 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.
  3. 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.

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10 comments

  1. This looks absolutely delicious! I stopped having caffeine as well, but I did keep the chocolate in my diet….so I guess I still have a bit of caffeine… 😉

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    • Thank you Lori! I know, I just don’t think that the little amount of chocolate is going to have that big of an effect. I can definitely tell the difference of the tea and coffee …but not the chocolate. I hope you are enjoying your Sunday afternoon.

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  2. Oh dear God, life without chocolate… I can’t imagine it! That said, strawberries and cream cheese are a pretty decent combo in cake form for a change! I’d never have thought to use jelly crystals in a cake, that’s brilliant!

    Like

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