Strawberry Glaze Cake Recipe
Indulge in the Strawberry Glaze Cake, a celebration of flavors and joy. With its tender crumb and luscious glaze, this dessert brings people together, creating lasting memories. Gather ingredients, preheat oven, and let baking magic begin. Embrace the art of baking, find happiness in simple pleasures. Happy baking!
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter melted
- 4 large eggs
- ½ cup vegetable oil
- 2 cups sour cream
- ½ cup milk
- 4 teaspoons lemon zest
- 4 tablespoons lemon juice
- 2 teaspoons vanilla extract
For the Glaze
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries mashed
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the melted butter, eggs, vegetable oil, sour cream, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before applying the glaze.
For the Glaze:
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Fold in the mashed fresh strawberries until the glaze is well combined and smooth.
- Drizzle the strawberry glaze over the cooled cake. Allow it to set for a few minutes before serving.
Notes
Ensure the cake has completely cooled before glazing to prevent the glaze from melting and running off the cake.
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.