Do you love strawberries? I sure do! This Glazed Strawberry Cake is soft, fruity, and topped with the yummiest strawberry glaze. It’s a perfect treat for spring and summer, and it’s super easy to make especially if you love baking with your family. Whether you’re gluten-free or not, this cake is made with a special flour that keeps it soft and tasty for everyone. Let’s jump into it!
Method
Preheat and Prepare the Pan
Before you begin mixing your ingredients, go ahead and preheat your oven to 350°F (175°C). This gives the oven enough time to get to the right temperature while you prepare your cake batter. Next, take your bundt pan and grease it well using either butter or a light coating of oil. Greasing the pan ensures your cake will slide out smoothly once it’s baked, giving you that beautiful, bundt shape without sticking.
Mix the Wet Ingredients
In a large mixing bowl, crack in the eggs and pour in the almond milk. Use a whisk or a fork to whisk them together until fully combined. The mixture should look pale and slightly frothy this step helps give the cake a light texture.
Add and Combine the Dry Ingredients
Now it’s time to bring in the dry ingredients! To your bowl of whisked eggs and almond milk, add 1 cup of all-purpose flour (or gluten-free 1:1 flour), 2 cups of almond flour, ¾ cup of coconut sugar, and 2 teaspoons of baking powder. Gently stir the mixture using a spatula or spoon, making sure there are no clumps of dry flour left. Mix just until you have a smooth, thick batter.
Prepare the Strawberries
Wash and dice about 1.5 cups of fresh strawberries into small pieces. To help keep them evenly spread throughout the cake (and not all sinking to the bottom!), lightly toss them in a spoonful of extra flour. This simple trick makes a big difference in how your cake looks and tastes.
Fold in the Strawberries
Gently fold the floured strawberries into your cake batter. Use a spatula to scoop and turn the batter, mixing just enough so the strawberries are evenly spread. Be careful not to overmix this helps keep the cake fluffy.
Fill the Bundt Pan and Smooth the Top
Carefully pour the batter into your greased bundt pan. Use a spatula to even out the top and spread the batter into all the ridges of the pan. This helps the cake bake evenly and look nice when you flip it out.
Bake the Cake
Place your bundt pan in the oven and bake for 38 minutes. Depending on your oven, you might want to start checking around the 35-minute mark. You’ll know it’s done when the top looks golden and a toothpick poked in the center comes out clean. If the toothpick is wet or has batter on it, bake the cake for a few more minutes and check again.
Make the Glaze While It Bakes
While the cake is in the oven, it’s the perfect time to whip up your glaze! In a small bowl, mix powdered sugar with a splash of strawberry juice (from fresh strawberries or thawed frozen ones) and a tiny bit of water. Stir until you get a thick but pourable glaze. You want it just thin enough to drizzle but not so watery that it slides right off the cake.
Cool and Glaze the Cake
Once the cake is done baking, take it out of the oven and let it cool in the pan for about 10–15 minutes. Then, carefully flip it onto a cooling rack or plate and let it cool completely. Don’t rush this part if the cake is too warm, the glaze will melt instead of setting beautifully. Once cooled, drizzle the glaze all over the top, letting it drip down the sides. It’s not only delicious, but it also makes the cake look so pretty!
Necessary Tools
- Mixing bowls
- Whisk or spoon
- Measuring cups and spoons
- Bundt cake pan (greased!)
- Oven
- Spatula
- Small bowl (for glaze)
Glazed Strawberry Cake – Sweet, Juicy, and So Simple!
Cuisine: AmericanDifficulty: Easy10
servings10
minutes38
minutes48
minutesIngredients
1 cup all-purpose flour (I used @bobsredmill gluten free 1:1 baking flour)
2 cups almond flour
¾ cup coconut sugar
2 tsp baking powder
1 cup almond milk
4 eggs
1.5 cups diced strawberries
For the Glaze
Powdered sugar
A little strawberry juice
A splash of water
Directions
- Preheat your oven to 350°F and grease your bundt pan with oil or butter so the cake doesn’t stick.
- In a large bowl, whisk the almond milk and eggs together until nice and smooth.
- Now, add all the dry ingredients flour, almond flour, coconut sugar, and baking powder. Mix until it looks like cake batter!
- Dice your strawberries and toss them with a little extra flour (this keeps them from sinking to the bottom).
- Stir the strawberries into the batter gently.
- Pour the batter into your bundt pan and smooth out the top.
- Bake for 38 minutes or until a toothpick comes out clean.
- While it bakes, make your glaze: mix powdered sugar with a bit of strawberry juice and water until it’s pourable but thick.
- Let the cake cool before drizzling the glaze on top. Enjoy every slice!
Notes
- Make sure to coat the strawberries in flour this keeps them from sinking to the bottom of the cake.
- Don’t overmix your batter once the flour is in. This keeps the cake soft and fluffy.
- Make sure to coat the strawberries in flour this keeps them from sinking to the bottom of the cake.
Serving Suggestions
- Serve with a scoop of vanilla ice cream or dairy-free whipped cream
- Add fresh strawberries on top for extra flair
- Perfect with a glass of cold almond milk or a cup of tea
Fun Fact
Did you know strawberries are actually part of the rose family? That’s why they smell so sweet and pretty!
Conclusion
This Glazed Strawberry Cake is bursting with berry goodness and perfect for any occasion or even just a fun weekend bake! It’s easy to make, super pretty, and a sweet treat for everyone. I hope you give it a try and love it as much as I do!
