Strawberry Bundt Cake with Cream Cheese Glaze

Step 1

Preheat the oven to 325 degrees.

Step 2

Grease and flour a 10-12" bundt pan very well.

Step 3

To a large mixing bowl, add the flour, sugar, baking powder and salt. Mix well.

Step 4

In another bowl, combine strawberry yogurt, strawberry extract, vanilla extract, almond extract, eggs and pureed strawberries (minus the 2 tbsp for the glaze). Mix well with a whisk and set aside.

Step 5

Make sure your butter is slightly cooler than room temperature. Turn your mixer on low and add in the butter (in chunks) slowly to your dry ingredients.

Step 6

Mix on low to medium until all the flour is coated with the butter and the mixture is crumbly (kind of like sand).

Step 7

Pour in half of the liquid mixture. Mix on low to medium until just combined. (About 20 seconds.)

Step 8

Pour in the rest of the liquid mixture and mix again until just combined.

Step 9

Add in a tiny amount of red or pink food coloring if desired, scrape down the sides of the bowl and mix again, just until combined.

Step 10

Be careful not to overmix the batter. Mixing it for several minutes is too long. Once all the ingredients are incorporated well, stop mixing.

Step 11

If the food coloring isn't mixed in well enough, mix it by hand the rest of the way with a rubber spatula.

Step 12

Pour into the prepared bundt pan and bake at 325 degrees for approximately 50-55 minutes.

Step 13

Set on a wire rack to cool for about 20 minutes, then turn the cake out onto the rack and let cool out of the pan completely before adding glaze.

Step 14

Add the butter and cream cheese to a mixing bowl and mix on medium speed until well mixed and creamy.

Step 15

Add in the extract, one tbsp of strawberry puree and two cups of the confectioner's sugar. Mix on medium until well mixed.

Step 16

Add in the last cup of confectioner's sugar and another tbsp of strawberry puree and mix well.

Step 17

Add in about three tablespoons of milk and mix well. Scrape down the sides of the bowl and mix again.

Step 18

Check your consistency. Since this is a glaze, it should be thinner than buttercream, but not so thin that it completely runs off the top of the cake.

Step 19

If it's too thin, add another cup of confectioner's sugar to thicken it up. If it's too thick, add in a tablespoon of milk, mix and check again. (I used about four tablespoons of milk total.)

Step 20

Spoon the glaze over the cooled cake. You can also add the glaze to a squeeze bottle for easier application.