Don’t be afraid to reach for a boxed cake mix the next time you visit your local market or grocery store. With the addition of freeze-dried strawberry slices and a few other extra ingredients, this chocolate-glazed strawberry Bundt cake will have everyone who tastes it falling instantly head-over-heels in love. And, as an added bonus, it’s as gorgeous as it is delicious.

There is no shame in showing your love with a boxed cake mix. Especially if you make it your own with a few extra added ingredients. Add in a bit of balsamic vinegar, butter instead of canola or vegetable oil, milk instead of water, and how can you go wrong? That’s right. You’re putting some BAM into your cake. And what’s not to love about some extra BAM? Then, to make things even more extravagant, cover that BAMMED-UP cake with a chocolate glaze, powdered strawberries, and lots and lots of gorgeous sprinkles. BAM. BAM, I tell you. Just BAM.

Ingredients:

Strawberry Cake:

• 1/2 Teaspoon Unsalted Butter
• 1 (15.25-oz.) Strawberry Cake Mix
• 1 Cup Freeze-Dried Strawberry Slices
• 3 Eggs
• 1 1/4 Cups Whole Milk
• 1/2 Cup Unsalted Butter, Melted
• 2 Tablespoons Balsamic Vinegar
• Red or Pink Food Coloring

Chocolate Glaze:

• 1 Cup Heavy Whipping Cream
• 1/2 Cup Finely Chopped Chocolate
• 1/4 Cup Freeze-Dried Strawberry Slices, Crushed into a Fine Powder
• Sprinkles

Directions:

Strawberry Cake:

1. Preheat oven to 325 degrees if using a dark metal Bundt pan, or to 350 degrees if using a light metal Bundt pan.
2. Grease the bundt pan with a 1/2-teaspoon of unsalted butter; set aside.
3. In a large mixing bowl, mix all of the strawberry cake ingredients, except for the food coloring, together for 2 minutes on medium speed.
4. Mix in enough food coloring to achieve the desired color of red or pink.
5. Pour the cake batter into the prepared Bundt pan.
6. Bake for 30 to 40 minutes, or until a toothpick or knife comes out clean.
7. Allow the cake to rest for 15 minutes before turning it out onto a cake plate or platter to cool completely.

Chocolate Glaze:

1. Place the cream in a small saucepan over medium heat. Once the cream begins to bubble, take it off of the heat.
2. Add the finely chopped chocolate and mix until smooth.
3. Drizzle or spoon 3/4 of the chocolate glaze over the cooled cake.
4. Dust the cake with the powdered freeze-dried strawberries.
5. Drizzle or spoon the remaining 1/4 of the chocolate glaze over the cake.
6. Decorate with sprinkles.

Suggestions:

• You can find freeze-dried strawberry slices in some markets, or online. I find that the best place to buy them, for an affordable price, is Target. A 1-oz. bag of freeze-dried strawberry slices will be enough for this recipe.
• You don’t need to add food coloring to this recipe if you don’t wish to, however, the balsamic vinegar gives the cake batter a brown coloring. I used red gel food coloring for this specific recipe.
• The length of time your cake will need to bake will differ depending on the Bundt pan you use and the heat of your oven. Start checking the cake after it has baked for 30 minutes.
• Pour the chocolate glaze into a plastic decorating bottle. It will make it easier to evenly drizzle the glaze over the cake.
• To turn the freeze-dried strawberry slices into a powder, place them in a resealable plastic bag, and then use a rolling pin to roll over them until they have become a powder.

Improvements:

• Double the amount of chocolate glaze if you really like chocolate.
• Serve with fresh strawberries and whipped cream.

Print

Yum

Chocolate-Glazed Extreme Strawberry Bundt Cake

Ingredients:

Strawberry Cake:
• 1/2 Teaspoon Unsalted Butter
• 1 (15.25-oz.) Strawberry Cake Mix
• 1 Cup Freeze-Dried Strawberry Slices
• 3 Eggs
• 1 1/4 Cups Whole Milk
• 1/2 Cup Unsalted Butter, Melted
• 2 Tablespoons Balsamic Vinegar
• Red or Pink Food Coloring
Chocolate Glaze:
• 1 Cup Heavy Whipping Cream
• 1/2 Cup Finely Chopped Chocolate
• 1/4 Cup Freeze-Dried Strawberry Slices, Crushed into a Fine Powder
• Sprinkles

Directions:

Strawberry Cake:
1. Preheat oven to 325 degrees if using a dark metal Bundt pan, or to 350 degrees if using a light metal Bundt pan.
2. Grease the bundt pan with a 1/2-teaspoon of unsalted butter; set aside.
3. In a large mixing bowl, mix all of the strawberry cake ingredients, except for the food coloring, together for 2 minutes on medium speed.
4. Mix in enough food coloring to achieve the desired color of red or pink.
5. Pour the cake batter into the prepared Bundt pan.
6. Bake for 30 to 40 minutes, or until a toothpick or knife comes out clean.
7. Allow the cake to rest for 15 minutes before turning it out onto a cake plate or platter to cool completely.
Chocolate Glaze:
8. Place the cream in a small saucepan over medium heat. Once the cream begins to bubble, take it off of the heat.
9. Add the finely chopped chocolate and mix until smooth.
10. Drizzle or spoon 3/4 of the chocolate glaze over the cooled cake.
11. Dust the cake with the powdered freeze-dried strawberries.
12. Drizzle or spoon the remaining 1/4 of the chocolate glaze over the cake.
13. Decorate with sprinkles.

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