Imagine: a burst of strawberry flavor, a little kick of rum, did I mention this is a cake? It’s so much fun turning things that aren’t food into food. Sounds like a tough concept, but all it takes is a little creativity. This strawberry cake is soaked with rum, topped with a glaze to send you right to those summer days at the beach. 

Prep Time: 30 Minutes

Cook Time: 50 Minutes

Total Time : 2 Hrs 

Serves 8-10 people

Ingredients:

For the Cake:

1 ½ Cups (339g) Softened Unsalted Butter 

2 Cups (400g) Granulated Sugar

4 Large Room Temperature Eggs

1 Cup Strawberry Puree (you’ll need around 336g or 15 medium strawberries)

1 Tbs (15g) Freshly Grated Lime Zest

3 Cups (450g) Cake Flour

2 Tsp (9g) Baking Powder

1 Tsp (4g) Baking Soda

1 ½ Tsp (6g) Salt

1 Cup (240mL) Room Temperature Buttermilk (or the same amount of regular milk with 1 Tbs or 14.5g Lemon Juice)

½ Cup (120m) White Rum 

2 Tbs (29g) Water

2 Tbs (25g) Granulated Sugar

For the Glaze:

3 Cups (375g) Confectioner’s Sugar

1 Tbs Freshly Squeezed Lime Juice

¼ Cup (60mL) Milk

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and liberally grease a 12 cup bundt pan. 

2.     In a bowl, combine the cake flour, baking powder, baking soda and salt, set aside. 

3.     In a large bowl with a hand mixer or stand mixer with the paddle attachment, cream the butter and sugar together on a medium speed for about 3 minutes, until light and fluffy. Add the eggs one at a time, scrape the bowl down with a spatula, then add the strawberries and lime zest and mix well. 

4.     Alternately add the flour mixture with the buttermilk, starting and ending with the dry in 3 parts. 

5.     Pour the batter into the pan, smooth out the top, and tap the pan against the counter to get out any air bubbles. Bake for 45-50 minutes, or until the top springs back when touched and a skewer inserted into the center comes out clean. Allow to cool in the pan for 15 minutes before turning out onto a cooling rack. 

6.     Put the 2 Tbs of water and sugar in a heatproof bowl or glass and microwave for 50-60 seconds, until bubbling and the sugar is dissolved. Mix this with the white rum. 

7.     Gently pour the rum mixture all over the warm cake. I like to put a pan under the rack the cake is on to catch anything that drips off, then when I’m done pouring, I take the pan out from under the cake and pour that over the cake as well. Let the cake cool completely. 

8.     Make the glaze by mixing the confectioner’s sugar, lime juice and milk together until smooth. If the glaze is too thin, add more confectioner’s sugar 1tbs at a time. If it’s too thick, add more milk 1tsp at a time until thick enough to drizzle but not runny. 

9.     Pour the glaze all over the cake, allow to set for 5 minutes and garnish with lime zest and fresh berries. 

-Store covered with plastic wrap at room temperature for up to 4 days.