This tender strawberry and lemon swirled bundt cake gets drenched in a lemon glaze and is served with sweetened whipped cream, strawberries and lemons.
Hey Guys!! 🙂 I hope you enjoyed my Lemon Blueberry Pancake Poppers guest post over at Gather For Bread last week. Boy did I miss you guys! Well, I’m back again just in time to share a fun dessert to celebrate Mom with this coming Sunday for Mother’s Day! It’s a Strawberry Lemonade Cake!! Wait!! What?!?!?! Yep! You heard me right, Strawberry Lemonade CAKE! Yum! If some of you remember, there was a similar cake circulating over on facebook about six months ago that took the app by storm. Everyone was enamored by the idea of turning the popular summer drink into a delicious cake that was styled in this beautiful Nordicware Heritage Bundt Pan. If you remember, I used this beauty to bake my super popular Caramel Pecan Pound Cake last year.
What is it about strawberries and Mother’s Day? I don’t know…maybe it’s because May is National Strawberry Month? Last year, I celebrated my Momma with this Strawberry Shortcake French Toast Casserole. Now this year, with this beauty of a cake. My husband’s cousin Bridget asked if I could recreate it last year and I thought it would be fitting to share it for Mother’s Day. There was no recipe shared with the post so I had to totally wing it and I came up with this tasty, tender Strawberry Lemonade Bundt Cake. The cake wasn’t pictured in slices so I really had no idea what the inside even looked like. I tested my recipe 3 times to get it just right!! You guys and your momma’s will just absolutely love it! Not only is it yummy, everyone just kept staring at it…not wanting to cut into it. This feeling past fairly quickly! Lol! I served it with whipped cream and sliced strawberries and lemons. Let me tell you, it did not disappoint! Momma, daddy, hubby, as well as cousins Bridget & Lawrence raved about it!! 🙂
Momma’s not easy to please when it comes to food! You better come correct!!! Lol!! I’m super excited that she was pleased with it. It’s always a joy to celebrate her and what she means to me. She has been a huge blessing to our family and I’m so happy to call her Mom! God’s Word states to, 2 “Honor your father and mother.” This is the first commandment with a promise: 3 If you honor your father and mother, “things will go well for you, and you will have a long life on the earth.” – Ephesians 6:2-3 (NLT). Thank God that all will be well with us who fulfill this instruction. How will you celebrate and honor Mom or your mother figure this weekend? Happy Mother’s Day! Say Grace and enjoy!!
Strawberry Lemonade Bundt Cake
Ingredients
Strawberry Cake Batter
- 2 c. cake flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 4 T. unsalted butter softened
- 1 1/2 c. sugar
- 3 oz. package Strawberry Jello
- 1/4 c. canola oil
- 3 eggs room temperature
- 1 tsp. vanilla extract
- 16 oz. frozen strawberries well drained and blended (push blended berries through a sieve)
Lemonade Cake Batter
- 2 c. cake flour
- 2 tsp. baking powder
- 1 tsp. salt
- 6 T. unsalted butter softened
- 11/2 c. sugar
- 3 oz. package Lemon Jello
- 6 T. canola oil
- 4 eggs room temperature
- 1 tsp. lemon extract
Glaze
- 2 c. powdered sugar
- 4 T. fresh lemon juice
- 1 T. butter melted
- 1 tsp. lemon extract
- 1/2 tsp. vanilla extract
Garnishes
- Whipped Cream garnish
- Strawberries garnish
- Lemon slices garnish
Instructions
- Preheat oven to 350 degrees.
- Spray baking pray with flour into the bundt pan to coat.
- Strawberry Batter - Mix the cake flour, baking powder an salt in a small bowl.
- In a medium sized bowl, cream the butter on high for 1 minute. Add the sugar and strawberry Jello and mix for abut a minute.
- Add the veggie oil and beat for a couple minutes.
- Add the eggs and vanilla and beat on medium high until completely combined.
- Add blended strawberries to wet batter and combine well.
- Slowly add the flour to the wet mixture until combined. Don't over mix.
- Lemon Batter - Mix the cake flour, baking powder an salt in a small bowl.
- In a medium sized bowl, cream the butter on high for 1 minute. Add the sugar and lemon Jello and mix for abut a minute.
- Add the veggie oil and beat for a couple minutes.
- Add the eggs and lemon extract and beat on medium high until completely combined.
- Slowly add the flour to the wet mixture until combined. Don't over mix.
- Note: This batter makes about 6 BONUS cupcakes. Before filling bundt pan, scoop strawberry batter into 6 cupcake wells. Scoop a half scoop of lemon batter on top of strawberrry batter.
- Pour remaining strawberry batter into bundt pan, then top with remaining lemon batter.
- Bake for 40-50 minutes or until toothpick comes out clean.
- Cool cake in pan on wire rack for 15 minutes. Invert pan, remove and continue cooling on wire rack.
- Glaze - While cake is baking, mix powdered sugar, lemon juice and butter until combined. Add extract and combine.
- Pour glaze over cooled cake. Serve with whipped cream, strawberries and lemons. Say Grace and enjoy!!
Inspired by a facebook post
This is perfect for Mothers Day. I’d serve mine with a glass of Prossecco and more strawberries! Love that bundt pan too!.
We totally turned it into a strawberry shortcake with more strawberries too! Yum!!
Gorgeous dessert Felesha! Strawberry lemonade is so good, and I know it has to be awesome in this cake. I love the scripture references… My Mom left me too soon after battling ovarian cancer, and is with Jesus, but I carry her in my heart Mother’s Day (and every day)! Happy Mother’s Day!
Glory to God that she’s with the Father!! You are sure to see her again then Tamara!! Thanks for stopping by!!
My jaw literally dropped on this one. You’ve done such a great job with this cake. The photos, the flavors, everything about it is just superb! I love it.
Thanks a bunch Amy! We just love it!! 🙂
I love the idea of this cake, and the way you present it is just stunning!
Thanks Sue! 🙂
It’s so true that strawberries go with Mother’s Day! My mom loves strawberries, and I know she would love this! Her favorite thing would probably be chocolate covered strawberries.
Thanks Wilow! Oh yes!! Chocolate covered strawberries are everything!!
Yum, Felesha!! Time to get my bundt on.
Yep!! Thanks Christine!!
Hello Felesha,
I am getting ready to make this cake for a co-worker and wanted to verify an ingredient in the Lemonade Batter. It calls for 6 T. of Canola Oil which is 3/8 cup; however the Strawberry Batter only calls for a 1/4 cup of Canola Oil. Can you please confirm what is the correct amount of oil for the Lemonade Batter?
Thanks in advance!
Shannon L. from NE Florida
Hi Shannon! Yes, that’s correct! The strawberry batter doesn’t need as much oil as the lemonade due to the moisture in the berries. So yes, 4 T. (or 1/4 cup) in the strawberry batter and 6 T. in the lemonade batter. Let me know how it turns out for you! Enjoy! 😊
Thanks for confirming the oil in the Lemon batter. I sure will let you know how it turns out. I appreciate it. 🤗💜🌼💜
I made it. It took about 65 minutes to bake and it was like a strawberry lemon marble. The lemon batter was heavier than the strawberry batter so it didn’t sit on top when put into the pan. Other than that it tastes really good…especially with the glaze.
I have always used a convection oven so that could be why mine cooks a bit faster. So glad it was tasty for you!!! 🙂
Quick question……. the jello mix……. are we preparing it and adding it or just adding the mix?
Just adding it.
For the Jello is that the Pudding or Gelatin mix?
Gelatin
I can’t figure out how much butter to use?
Should be 11 Tablespoons total. Check out the recipe again. I tried to clarify it a bit. Hope this helps!
Hi! If wanting to make just a lemon pound cake, should the lemon recipe be doubled?
Hi Jazz! Unfortunately, I haven’t tried that with this recipe. Let me know if you try it. I’ll post a lemon pound cake recipe soon. 🙂