I still remember the first time I tasted this Strawberry Glaze Cake. It was at my aunt Carol’s house during a Fourth of July gathering when I was just twelve years old. The adults were chatting on the patio while us kids played tag in the yard, but everything came to a halt when she brought out this stunning pink-glazed cake topped with fresh strawberries.
“It’s my Strawberry Glaze Cake,” she announced proudly as everyone oohed and aahed. I watched, mesmerized, as she cut through the cake, revealing its tender white crumb beneath that vibrant pink glaze. One bite, and I was hooked—the perfect balance of not-too-sweet cake with that bright, fruity strawberry topping.
Years later, when I was heading off to college, Aunt Carol gifted me a recipe box with family favorites, and there it was: the Strawberry Glaze Cake recipe, handwritten on a card with little strawberries drawn in the corners. “For when you’re homesick,” she had written at the bottom.
I can’t count how many times I’ve made this cake since then. It’s become my signature dessert for spring gatherings, summer potlucks, and anytime I need to brighten someone’s day. Friends have started requesting it for their birthdays, and my daughter now helps me make it, carefully arranging the strawberries on top “just like in the picture.”
What makes this cake so special isn’t just the fresh strawberry flavor—it’s how it brings people together. There’s something about that pretty pink glaze that makes people smile before they even take a bite. And once they do? Well, let’s just say I’ve never had leftovers.
So here it is, Aunt Carol’s Strawberry Glaze Cake, ready to become a tradition in your family too.
Table of Contents
Strawberry Glaze Cake Ingredients:
For the cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup milk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional, but adds wonderful flavor)
For the strawberry glaze:
- 2 cups fresh strawberries, hulled and sliced, plus more for decorating
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 3 cups powdered sugar
- Red food coloring (optional, for a deeper pink color)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then add the milk, oil, vanilla extract, and almond extract (if using). Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- While the cake is cooling, prepare the strawberry glaze: In a medium saucepan, combine 1 cup of the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Mash the strawberries slightly with a potato masher or fork.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 3-5 minutes.
- Remove from heat and strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Let cool for 10 minutes.
- Whisk the powdered sugar into the strawberry mixture until smooth. Add a drop or two of red food coloring if you want a deeper pink color.
- Place the cooled cake on a serving plate. Pour the glaze over the cake, allowing it to drip down the sides.
- Arrange the remaining sliced strawberries on top of the cake before the glaze sets completely.
- Allow the glaze to set for at least 30 minutes before serving.
Variations
- Lemon Strawberry Cake: Add 2 tablespoons of lemon zest to the cake batter and substitute lemon juice for the vanilla extract.
- Strawberry Shortcake Version: Split the cake horizontally and fill with whipped cream and additional fresh strawberries before glazing.
- Chocolate Strawberry Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate cake base that pairs beautifully with the strawberry glaze.
- Miniature Cakes: Bake in mini bundt pans for individual servings, reducing the baking time to about 20-25 minutes.
Strawberry Glaze Cake Servings
This recipe makes one 10-inch bundt cake that serves 12-16 people, depending on how you slice it. It’s perfect for larger gatherings, but don’t worry if you’re serving a smaller crowd—friends and family will happily take home any leftover slices.
FAQs
Can I use frozen strawberries for the glaze?
Yes, you can use frozen strawberries! Thaw them completely and drain off any excess liquid before using them in the glaze. You might need a bit more cornstarch since frozen berries tend to release more liquid.
How far in advance can I make this cake?
The cake itself can be baked 1-2 days in advance and stored in an airtight container. I recommend glazing it the day you plan to serve it for the freshest appearance, though the glazed cake will keep well in the refrigerator for up to 3 days.
Can I make this cake with other berries?
Absolutely! This recipe works beautifully with raspberries, blackberries, or a mix of berries. Just follow the same process for making the glaze with your berry of choice.
My glaze seems too thick/thin. How can I fix it?
If your glaze is too thick, add a teaspoon of water or milk at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens.
Does this cake need to be refrigerated?
Yes, because of the fresh strawberries in the glaze and on top, this cake should be refrigerated if you’re not serving it the same day. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
Homemade Strawberry Glaze Cake
Equipment
- Bundt Pan
- Mixing bowls
- Whisk
- Fine-mesh sieve
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs at room temperature
- 1 cup milk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional, but adds wonderful flavor
For the Strawberry Glaze
- 2 cups fresh strawberries hulled and sliced, plus more for decorating
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 3 cups powdered sugar
- red food coloring optional, for a deeper pink color
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then add the milk, oil, vanilla extract, and almond extract (if using). Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- While the cake is cooling, prepare the strawberry glaze: In a medium saucepan, combine 1 cup of the sliced strawberries, granulated sugar, cornstarch, and lemon juice. Mash the strawberries slightly with a potato masher or fork.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 3-5 minutes.
- Remove from heat and strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Let cool for 10 minutes.
- Whisk the powdered sugar into the strawberry mixture until smooth. Add a drop or two of red food coloring if you want a deeper pink color.
- Place the cooled cake on a serving plate. Pour the glaze over the cake, allowing it to drip down the sides.
- Arrange the remaining sliced strawberries on top of the cake before the glaze sets completely.
- Allow the glaze to set for at least 30 minutes before serving.