Strawberry bundt cake recipe feature a moist, flavorful cake infused with fresh strawberries and often topped with a sweet glaze.
The bundt cake shape adds an elegant touch, making it perfect for special occasions or casual gatherings.
Typically made with a blend of flour, butter, sugar, and strawberries, this cake is known for its tender crumb and vibrant berry flavor, offering a delightful twist on traditional cakes.
It’s a favorite for those who enjoy a fruity, indulgent dessert with a beautiful presentation. Let’s dive into a recipe that will transport your taste buds to strawberry fields forever.
How To Prepare Strawberry Bundt Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Calories: 350
Yield: 10 servings
Tools Needed
- Bundt cake pan (10-cup capacity)
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Recipe Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- ¼ cup milk
- 1 tablespoon lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
How To Make Strawberry Bundt Cake Recipe
1. Preparing the Cake Batter
1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly to ensure the cake comes out easily.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Combine wet ingredients: Mix in the sour cream and vanilla extract until smooth.
6. Blend in dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk and lemon juice. Mix until just combined.
7. Fold in strawberries: Gently fold the chopped strawberries into the batter using a rubber spatula.
2. Baking and Cooling
8. Pour and bake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.
3. Making the Glaze
10. Prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the consistency with more milk or powdered sugar if needed.
11. Glaze the cake: Once the cake is completely cooled, drizzle the glaze over the top.
Special Note
For a richer flavor, consider using whole wheat flour instead of all-purpose flour. You can also experiment with different spices like ginger or cardamom for a unique twist.
If you prefer a less sweet frosting, reduce the amount of powdered sugar.
Conclusion
This strawberry bundt cake is a delightful way to celebrate the sweet and vibrant flavor of strawberries.
The combination of moist cake and tangy glaze creates a perfect balance of flavors that will have everyone asking for seconds.
The sweet and tangy flavors of the strawberries combined with the buttery cake create a truly irresistible dessert.
With its vibrant flavor and beautiful appearance, this cake is sure to impress and satisfy. Enjoy baking and savoring every bite of this delightful strawberry bundt cake recipe!
Strawberry Bundt Cake Recipe
Equipment
- Bundt cake pan (10-cup capacity)
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries hulled and chopped
- ¼ cup milk
- 1 tablespoon lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
Preparing the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly to ensure the cake comes out easily.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine wet ingredients: Mix in the sour cream and vanilla extract until smooth.
- Blend in dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk and lemon juice. Mix until just combined.
- Fold in strawberries: Gently fold the chopped strawberries into the batter using a rubber spatula.
Baking and Cooling
- Pour and bake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.
Making the Glaze
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the consistency with more milk or powdered sugar if needed.
- Glaze the cake: Once the cake is completely cooled, drizzle the glaze over the top.