Are you into fresh strawberries, bundt cake, and smiles? Well, if you answered “yes” to at least one of those questions then this recipe is right up your alley.

Check out what my pals over at the Small Town Woman Blog had to say about this recipe:

So put this delectable Made from Scratch Strawberry Bundt Cake on your list today.  If you are always at the grocery store like me this should not be a problem.  Your family will love all over you for it and you will enjoy every scrumptious bite.

I have no problem whatsoever putting this yummy bundt cake on my to-do list. I can already taste the sweetness!

Ingredients

Cake

4 cups sliced strawberries

1 2/3 cup Domino sugar

1 1/2 cups coarsely chopped pecans

3 1/8 cups Gold Medal flour

1/2 teaspoon Morton salt

2 teaspoons McCormick cinnamon

1 teaspoon baking soda

1 cup Wesson vegetable oil

1/4 cup applesauce

4 eggs beaten

Glaze

1/2 cup sliced strawberries

2 tablespoons Kerrygold butter melted

1 1/3 cup powdered sugar

Instructions:

Mix 4 cups strawberries with sugar. Let sit for 1 hour.

Preheat oven to 350 degrees. Spray bundt pan with baking spray and sprinkle bottom evenly with 3/4 cup chopped pecans.

In large bowl combine flour, salt, cinnamon, and baking soda. Whisk to combine well. Add oil, applesauce, eggs, 3/4 cup chopped pecans and strawberry/sugar mixture. Stir to combine. Pour in to bundt pan and cook for 65-70 minutes or until toothpick inserted in center of top comes out clean. Allow to cool for 15 minutes. Invert to cake stand and allow to cool to room temperature.

In small food processor pulse strawberries, butter, and 2/3 cup powdered sugar. Open processor and add remaining 2/3 cup powdered sugar. Pulse a couple more times. Drizzle strawberry glaze over cooled cake.

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Quick Tip: Add a dollop or two of whipped cream to individual slices for added sweetness.

Big thanks to Small Town Woman for this delicious recipe.