Saturday, April 28, 2018

Strawberry Butter Cake


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I am in love with my 6 inch bundt cake pan!  It makes just the right size cake for Bill and I!

My butter cakes are pretty close to the same recipe as my rum cakes with the exception being I leave out the rum and add water in it's place.  Both cakes taste pretty much the same I think because I do not add a lot of rum to my rum cake recipe.  I did not want my cakes to taste of heavy alcohol flavor.

This Strawberry version has been my favorite so far with the Black Cherry being a close second.  I made a Lemon Rum Cake for Easter and it was a big hit!  I think I will be making it again for our next family gathering.  Oh maybe even for Mother's Day :)

This cake is no exception when it comes to being moist.  The butter glaze that I pour over the cake makes it super moist and not to mention I love the buttery taste too.  

Last weekend Bill and I went hiking in KY for our 30th anniversary getaway.  The above picture is Bill standing by Flat Lick Falls.  He is the daredevil between the 2 of us.  He sure can scare me with his adventures

Cumberland Falls

Eagle Falls

Dog Slaughter Falls

Bill behind Dog Slaughter Falls

Natural Bridge

Red River Gorge Fall

My first try at making a cake in my 6 inch bundt pan, I used 1/2 box cake mix however it overflowed all over the inside of my oven.... oh boy did that burning cake stink and filled the house with smoke.

This time I used 1/3 box cake mix and it was perfect!  The easiest way I found to get 1/3 of the cake mix measured out was to use my digital kitchen scale and I weighed out 1/3 of the mix for my cake and put the remaining mixes in ziplock bags for next time.  I also weighed out the pudding and jello.

Strawberry Butter Cake

1/3 box of White Cake Mix 
1/3 small box strawberry jello
1/3 small box white chocolate pudding
2 eggs
2 tablespoons oil
1/4 cup water

Preheat oven to 325 degrees
Grease and flour 6 inch bundt pan.  Combine all ingredients and mix together for 2 minutes.  Pour into 6 inch bundt pan, bake for about 25-30 minutes.  

Butter Glaze

3 tablespoons butter
1/3 cup sugar
1/4 cup water

Mix and boil 3-4 minutes.  Pour butter glaze over the hot cake (while cake is still in the pan)  Let cool about 20-30 minutes, remove cake from pan and place on serving dish.

Powder Sugar Glaze

1/2 cup powdered sugar
1/2 to 1 tablespoons lime juice

Mix glaze ingredients together and pour powdered sugar glaze over top of the cake .

If desired can decorate the top of the cake with a strawberry flower.  I slice my strawberries with an egg slicer and then arrange them around the top.  In the very center I stacked a couple small reese cups up to hold up my center strawberry ;)