— from the kitchen of Jessica Martinez
Before the candles are lit or dinner is served, everyone in Jessica Martinez's family looks for one thing—the strawberry Bundt cake. Topped with a sweet glaze and filled with strawberry gelatin and fresh strawberries, it's the dessert that has become part of birthdays, holidays, and family gatherings.
Jessica learned to bake from her mother, who believed that sharing a homemade dessert was one of the best ways to show love. As a child, Jessica helped measure ingredients, grease the Bundt pan, and wait patiently while the cake baked. Those afternoons in the kitchen became some of her favorite memories.
"I make it for birthdays, family dinners, and special occasions. Everyone knows a celebration isn't complete without it."
When asked what makes the cake so special, Jessica answers, "The strawberry filling. It keeps the cake moist and adds just the right amount of sweetness." Every cake is filled with strawberry gelatin mixed with fresh strawberries, giving each slice a bright burst of flavor.
Preheat oven to 350°F and grease a 10-inch Bundt pan.
Mix the flour, baking powder, and salt in a bowl.
Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla.
Alternate adding the dry ingredients and milk until smooth.
Bake for 45–55 minutes until a toothpick comes out clean. Cool completely in the pan.
Dissolve the strawberry gelatin in boiling water. Add cold water and chopped strawberries. Chill until slightly thickened.
Poke holes throughout the cooled cake and slowly pour in the strawberry filling. Refrigerate for at least 4 hours.
Mix glaze ingredients and drizzle over the cake before serving.
From the family
The strawberry filling is what makes this cake special. Don't skip the time to let the gelatin thicken slightly before pouring—it needs to absorb evenly without running right through.
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