Strawberry Bundt Cake

Strawberry Bundt Cake is a delightful and visually stunning dessert that combines the sweet, fruity flavors of fresh strawberries with a soft, moist cake. The bundt cake’s beautiful shape makes it an impressive centerpiece for any occasion, from family gatherings to holiday celebrations. This homemade strawberry cake is bursting with real strawberries in both the cake and the glaze, creating a vibrant and naturally flavored dessert that’s a true crowd-pleaser. With a tender crumb, a hint of vanilla, and a tangy-sweet strawberry glaze, this cake is as delicious as it is eye-catching.

Whether you’re a baking novice or an experienced baker, this Strawberry Bundt Cake is easy to prepare and yields bakery-quality results. Follow this guide for tips, techniques, and variations that will make this cake a showstopper at any event!

Why You’ll Love This Recipe
This Strawberry Bundt Cake is naturally flavored with real strawberries, giving it a fresh and fruity taste without artificial ingredients. The moist, dense texture holds up well for slicing, making it ideal for serving at gatherings or as a lovely dessert for a family dinner. The bundt shape adds an elegant touch, while the glaze provides a gorgeous pink finish that’s sure to impress. Plus, this cake is versatile: serve it plain, with whipped cream, or even with a side of vanilla ice cream for an extra treat.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 slices
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 290 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 15g
• Fiber: 1g
• Sugar: 25g

Ingredients

For the Strawberry Bundt Cake

• 2 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/2 cup whole milk, at room temperature
• 1 tablespoon vanilla extract
• 1 cup fresh strawberries, finely chopped
• 1/4 cup strawberry puree (from about 1/2 cup fresh strawberries, blended)

For the Strawberry Glaze

• 1 cup powdered sugar, sifted
• 2 tablespoons strawberry puree
• 1-2 tablespoons whole milk (as needed for desired consistency)
• Optional: Fresh strawberries or mint leaves for garnish

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan with butter or non-stick baking spray, ensuring all grooves are coated to prevent sticking.
2. Make Strawberry Puree: Place about 1/2 cup fresh strawberries in a blender or food processor and blend until smooth. Measure out 1/4 cup of the puree for the cake and 2 tablespoons for the glaze.

Step 2: Mix the Dry Ingredients

1. Combine the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This will help ensure a smooth batter and prevent clumping.

Step 3: Cream the Butter and Sugar

1. Beat Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
2. Add the Eggs: Add the eggs one at a time, beating well after each addition. This will help the eggs fully incorporate and create a lighter texture.
3. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until smooth.

Step 4: Combine the Wet and Dry Ingredients

1. Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, add half of the dry ingredients to the butter mixture, then add the milk and strawberry puree, and finally add the remaining dry ingredients. Mix until just combined.
2. Fold in the Strawberries: Gently fold the chopped strawberries into the batter with a spatula, being careful not to overmix.

Step 5: Bake the Cake

1. Transfer to the Bundt Pan: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
2. Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Avoid opening the oven door too often, as this can cause the cake to fall.
3. Cool the Cake: Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely before glazing.

Step 6: Make the Strawberry Glaze

1. Combine Glaze Ingredients: In a small bowl, whisk together the powdered sugar and 2 tablespoons of strawberry puree. Add milk, one teaspoon at a time, until you reach a smooth, pourable consistency.
2. Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

Step 7: Garnish and Serve

1. Add Garnishes: For an extra touch, garnish with fresh strawberry slices or a few mint leaves around the base of the cake.
2. Slice and Serve: Slice and enjoy this moist, flavorful strawberry cake!

Ingredient Background

Each ingredient in this recipe works to enhance the flavor and texture of the Strawberry Bundt Cake. All-purpose flour provides structure, while baking powder and baking soda create lift for a tender crumb. Butter adds richness and helps create a moist texture, while sour cream adds a slight tang and extra moisture. Fresh strawberries bring natural sweetness and color, while the strawberry puree intensifies the fruity flavor. The glaze, made with powdered sugar and strawberry puree, adds a vibrant finish, creating a beautiful and delicious strawberry experience in every bite.

Technique Tips

• Room Temperature Ingredients: Use room temperature butter, eggs, sour cream, and milk to ensure the batter mixes evenly for a tender crumb.
• Properly Grease the Bundt Pan: Thoroughly grease every crevice of the bundt pan to prevent sticking. A silicone brush can help distribute the grease evenly.
• Avoid Overmixing: Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated to keep the cake light and tender.
• Cool Completely Before Glazing: A cool cake ensures the glaze will set nicely and won’t slide off.

Alternative Presentation Ideas

• Layered Strawberry Cake: Use the same batter to create two 9-inch round cake layers, topping each with strawberry glaze for a delicious layer cake.
• Mini Bundt Cakes: Divide the batter into mini bundt pans for individual servings, perfect for parties or picnics.
• Strawberry Cupcakes: Use this batter to make strawberry cupcakes by pouring into lined cupcake pans and baking for 18-20 minutes.
• Loaf Cake: Make a loaf-style strawberry cake by pouring the batter into a greased loaf pan and baking for 45-50 minutes.

Additional Tips for Success

• Sift the Powdered Sugar for Glaze: Sift powdered sugar before making the glaze to avoid lumps, creating a smooth and glossy finish.
• Use Fresh Strawberries: Fresh strawberries give the best flavor, but if you must use frozen strawberries, make sure to thaw and drain them well to avoid excess moisture.
• Test for Doneness: Use a toothpick inserted into the cake’s center to ensure it’s done. If it comes out clean, the cake is ready to come out of the oven.
• Serve Fresh for Best Flavor: This cake is best enjoyed within 2-3 days. Store any leftovers in an airtight container to maintain its moisture.

Recipe Variations

• Lemon Strawberry Bundt Cake: Add 2 teaspoons of lemon zest and 1 tablespoon of lemon juice for a citrusy twist that complements the strawberries.
• Cream Cheese Strawberry Bundt Cake: Add a cream cheese filling by layering a sweetened cream cheese mixture between layers of cake batter.
• Chocolate Strawberry Bundt Cake: Add 1/2 cup cocoa powder to the batter for a chocolate-strawberry combination. Top with chocolate ganache instead of glaze.
• Almond Strawberry Bundt Cake: Add 1 teaspoon almond extract to the batter for a subtle almond flavor that pairs beautifully with strawberries.

Freezing and Storage

• Storing Leftovers: Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The fridge will keep the cake fresh but may slightly firm the texture.
• Freezing the Cake: To freeze, wrap the cake (without glaze) tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then glaze before serving.
• Freezing Slices: Cut the cake into slices and individually wrap each slice for a convenient, single-serving treat. Thaw at room temperature or enjoy chilled.

Healthier Twist Ideas

• Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for a more nutritious option.
• Reduce Sugar: Use 1 cup of sugar instead of 1 1/2 cups for a less sweet cake that still maintains flavor.
• Greek Yogurt Substitute: Substitute Greek yogurt for sour cream for a lighter, high-protein option.
• Natural Sweetener: Use honey or maple syrup in place of some of the granulated sugar for a naturally sweetened cake.

Serving Suggestions for Events

• Bridal or Baby Showers: Garnish the cake with extra strawberries or edible flowers for an elegant presentation that’s perfect for celebrations.
• Spring Brunch: Serve with a side of fresh berries and a dollop of whipped cream for a colorful, seasonal dessert.
• Holiday Dessert Table: Add the Strawberry Bundt Cake to a holiday dessert table as a refreshing and visually appealing choice among richer desserts.
• Afternoon Tea Party: Serve with tea or coffee and a side of strawberry preserves for a charming tea-time treat.

Special Equipment

• 10-Cup Bundt Pan: A standard 10-cup bundt pan gives the cake its classic shape. Ensure it’s well-greased for easy release.
• Blender or Food Processor: Puree the strawberries in a blender or food processor for a smooth consistency.
• Piping Bag: If you prefer a more precise glaze drizzle, use a piping bag for controlled decoration.
• Cooling Rack: A cooling rack helps the cake cool evenly and prevents the bottom from becoming soggy.

Frequently Asked Questions

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure they are thawed and drained to avoid adding excess moisture to the cake.

2. How do I prevent the cake from sticking to the bundt pan?
Generously grease the pan with butter or non-stick spray, making sure to cover every crevice. You can also dust it lightly with flour.

3. Can I substitute the sour cream?
Yes, you can substitute sour cream with plain Greek yogurt for a lighter option. It adds similar moisture and tang to the cake.

4. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven frequently, as this can affect the rise.

5. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend. Check for any other adjustments based on your blend’s instructions.

6. Can I freeze the cake with the glaze?
It’s best to freeze the cake without the glaze, as the glaze can become watery when thawed. Add the glaze after thawing for best results.

7. How do I make the glaze thicker or thinner?
To thicken the glaze, add more powdered sugar. To thin it, add milk a few drops at a time until you reach your desired consistency.

8. Can I make this cake in a different pan?
Yes, this recipe works well in a loaf pan or as cupcakes. Adjust the baking time accordingly, as smaller cakes will bake faster.

Conclusion

This Strawberry Bundt Cake is a beautiful, crowd-pleasing dessert that’s as delicious as it is stunning. Bursting with the fresh taste of strawberries and topped with a lovely pink glaze, it’s perfect for special occasions, spring gatherings, or any time you want a sweet treat. The tender, moist cake and tangy glaze create a combination of flavors that’s hard to resist, making each slice a delight. With easy-to-follow instructions, helpful tips, and variations, you’ll be able to bake a Strawberry Bundt Cake that’s sure to impress family and friends. Enjoy every sweet, fruity bite!

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