This easy cake recipe is dense, tender, and so moist. It's loaded with fresh strawberry flavor and topped with delicious strawberry icing!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
Puree the strawberries in a food processor until smooth.
Cook in a saucepan for 20-25 minutes or until reduced by half. Then cool to room temperature.
Beat the butter and sugar together on medium speed for about 5 minutes.
Add eggs one at a time, mixing to incorporate after each addition.
Reduce the mixing speed to low and carefully mix in the flour, baking powder, and salt.
Mix in the strawberry and vanilla extracts, milk, ¾ cup of the strawberry reduction, and the gel icing color.
Spread the batter evenly into a prepared bundt pan and bake. Then let cool completely.
Heat butter, sugar, heavy whipping cream, strawberry reduction, vanilla extract, honey, and gel icing color in a small saucepan.
Bring the mixture to a boil for 3 minutes. Then pour it into a heat-proof glass bow and cool for 5-10 minutes.
Add 3/4 cup powdered sugar. Whisk until smooth. Then drizzle the warm icing over the cake.
Serve with fresh fruit, whipped cream, or ice cream, and enjoy!