Sheila’s Strawberry Bundt Cake

I love baking, creating, and trying new recipes. This is a passion for me. Sheila’s Strawberry Bundt cake is a light and fluffy bundt cake recipe made with diced fresh strawberries. You don’t need a mixer for this recipe. You can incorporate the batter with just a spoon or a whisk. Perfect for spring and summer, to serve to friends and family.

The icing for this cake is made with cream cheese, vanilla, butter, powdered sugar, and milk. I melt it slightly in the microwave to drizzle over the cake. Now on to the recipe…

Prep time: 10 minute

Cook: 50 minutes

Ingredients:

• 3 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups sugar
• 3 eggs
• 1 cup vegetable oil
• 1 tsp vanilla 
• 1 tsp almond extract 
• 1 cup milk
• 1 1/2 cups diced strawberries

For glaze:

• 2 oz cream cheese (softened)
• 1/2 tbsp butter (room temperature)
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1 tbsp milk

Directions:

• In a large bowl combine flour, baking powder, baking soda, and salt. Mix well.
• In a separate bowl cream together sugar, eggs, and vegetable oil.
• Stir in vanilla and almond extract into wet ingredients.
• Then slowly combine wet ingredients to dry and mix well using a wooden spoon.
• Fold in diced strawberries.
• Pour batter into a greased bundt pan.
• Bake at 350 for about 50 minutes.
• Let cool about 10 minutes before flipping out of pan.

For glaze:

In a small bowl combine cream cheese, butter, powdered sugar, vanilla, and milk. Mix until combined and then microwave until pourable. Drizzle over cake.

For more delicious dessert recipes click here. I hope you enjoy this recipe as much as I enjoyed creating it. I hope you have a great day and happy baking!