Throwback Thursday, Strawberry Bundt Cake

Summer strawberries, yum!

And there are so many delicious ways to eat them!

Strawberry Orange Scones for breakfast,

Strawberry Pecan Salad for lunch or dinner,

Strawberry, Pecan & Pimiento Cheese Wreath for appetizers,

and this Fresh Strawberry Cake for dessert!

I had some strawberries that were over ripe,

so I decided to chop them up

marinate with sugar, and bake them in a cake

If you have time,

put them in the refrigerator to sit overnight

and absorb the sugar

This is a doctored cake mix recipe

Duncan Hines Strawberry Supreme Cake mix amped up

with dry strawberry jello, an extra egg,

butter and milk instead of oil and water

Put half of the pretty pink batter in a greased bundt pan

and top with strawberries

Then top with remaining batter

While cake is cooling,

heat sweetened condensed milk with strawberry jam

and cook for about 5 minutes

Set glaze aside to thicken and cool

Poke holes all over cooled cake top with a small skewer

Slowly pour glaze over all and let in drip down the sides

Make strawberry fans by slicing through the berry bottoms,

about 5-6 slices, leaving the stem attached at the top 

Gently spread slices apart with your fingers

Place strawberry fans on top of cake

Fresh Strawberry Cake

Strawberry cake mix gets amped up with strawberry jello, an extra egg, and butter and milk. The cake is finished with a sweet glaze of sweetened condensed milk and strawberry jam and fresh strawberry fans.
Prep Time 10 minutes
Cook Time 35 minutes
glaze 10 minutes
Course Dessert
Cuisine American
Servings 12


  • 1 box Strawberry Cake Mix
  • 1 1/2 cups chopped strawberries
  • 2 Tablespoons white sugar
  • 1 box strawberry Jello
  • 1/2 cup melted butter {8 Tablespoons}
  • 1/4 cup milk
  • 4 large eggs room temperature
  • 1 tsp. vanilla
  • 1 cup sweetened condensed milk
  • 2 Tablespoons strawberry jam
  • red food coloring if desired
  • 5-6 large strawberries for garnish


  • Sprinkle chopped berries with the sugar and marinate for a few minutes or preferably overnight to let berries absorb sugar.
  • Combine dry cake mix with butter, milk, eggs ,dry jello, and vanilla and beat for 2 minutes, stopping to scrap down the sides. Pour 1/2 of the batter into a well greased bundt pan. Top with fresh sugared berries, then add remaining batter. Bake at 350 degrees for 25 minutes. Check doneness with small skewer or cake tester. Continue baking if necessary until cake is just done. Do not over bake.
  • Cool cake in pan on a rack on counter for an hour. Turn out onto a cake plate and let cool completely.
  • Pour sweetened condensed milk into small saucepan and add jam. Cook over medium heat, stirring often, until jam melts into the milk. Add red food coloring to enhance color if desired.
  • Poke holes all over the top of cake with a long toothpick or small skewer. Pour glaze slowly over top of cake and let it drip down the sides and into the center.
  • Slice berries from bottom up to but not through stem end, making 5-6 slices. Gently fan out slices with your fingers. Top cake with strawberry fans.
  • Keep cake in the refrigerator.
Keyword doctored cake mix cake, fresh strawberry bundt cake, strawberry cake, strawberry glaze, strawberry poke cake


I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday 

  Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

30 Responses to “Throwback Thursday, Strawberry Bundt Cake”
  1. Yum…looks delish, and so pretty too!

  2. Jenna, summer strawberries make for a perfect dessert. I would so love a slice of your strawberry cake this morning. I know it is delicious and is also pretty🍓🍓🍓Happy Thursday!

  3. Jessica says:

    I LOVE your recipes!!!

  4. That sounds delicious and a gorgeous presentation! Perfect for the holiday — or anytime!

  5. thefrenchhutch says:

    Your cake looks delicious and such a great way to use up those over ripe strawberries. I have everything I need except eggs, I’ll pick those up so I can bake and enjoy this cake. Thanks for the recipe……..

  6. lghiggins says:

    You have so many strawberry flavors in this desert. It sounds over the top strawberry delicious!

  7. Did somebody say Jello??? Sounds like a very tasty cake:@)

  8. Kitty says:

    Your fresh strawberry cake look beautiful and I’m sure tasted fabulous! What a pretty color it turned out to be. You’re always cooking up something wonderful!

  9. Shelia says:

    Oh my goodness–I am taking a break from cleaning house (family over tomorrow night)–I am tired, hungry and then I stumble across your strawberry cake?! Life just ain’t fair. I so could just have a huge chunk of this and a cup of coffee for dinner. This is a must make cake–in my near future! Jenna, it looks delicious!

  10. Nancy says:

    The perfect summer dessert! I would love a slice… thank you!

  11. Mary says:

    Lots of strawberry goodness in your cake Jenna! I know it must have been gobbled up by all! ♥

  12. A Strawberry Bundt Cake recipe . . . a new idea for me! And perfect for this time of the year.

  13. I just had to pin this ~ looks sooo good! I’m guest hosting for Niki’s Crafty Creators this month and I’ve chosen your strawberry cake as a feature. Hop over tomorrow and take a look!

  14. Miz Helen says:

    We enjoyed featuring your awesome post on Full Plate Thursday, 598. Thanks so much for sharing with us and come back to see us soon!
    Miz Helen

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  1. […] strawberry bundt cake looks the yummiest of all yums! Jenna, from The Painted Apron, doctored up a Duncan Hines cake mix […]

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