Yield 1 Bundt Cake
Prep Time 20 Minutes
Total Time 75 Minutes
- 3 cups flour
- 1½ tbsp baking powder
- ¾ tsp salt
- ½ cup vegetable oil
- 1 ⅓ cup Nate’s 100% pure honey
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 4 eggs, room temperature
- 1 pound strawberries, tops removed and mashed (about 1 ¼ cups)
- 1 pound fresh strawberries, tops removed and diced small
- ¼ cup Nate’s 100% pure honey
- 1 tablespoon lemon juice
- 1 teaspoon almond OR vanilla extract (both flavors are great here!)
- 1 tablespoon cornstarch
Preheat the oven to 325 ℉. Spray a Bundt cake pan with cooking spray or brush with olive oil.
In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the vegetable oil, honey, vanilla extract, lemon juice, and eggs. Stir in the mashed strawberries.
Sift the dry ingredients (to prevent any clumps in the batter) into the wet ingredients, and stir together until combined.
Pour into your prepared Bundt cake pan, then bake in the oven for 50-55 minutes, or until a toothpick inserted into the center comes out with just a few dry crumbs.
In a saucepan, combine your diced strawberries, honey, lemon juice, almond OR vanilla extract, and cornstarch. Bring to a boil over high heat, then lower to a simmer over low heat.
Simmer for 5-10 minutes, or until the strawberries have released their juices and the sauce has thickened slightly.
Let the sauce cool for about 15 minutes, then serve with your strawberry cake.