Strawberry Bundt Cake Recipe
This Strawberry Bundt Cake recipe combines fresh strawberries with a moist, tender cake. It's perfect for any occasion, offering a delightful burst of fruity flavor in every bite. Easy to make, this cake is a delicious treat that everyone will love.
Equipment
- Bundt cake pan (10–12 cup size)
- Electric hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Blender or food processor (for strawberry puree)
- Cooling rack
Ingredients
For the Strawberry Cake:
- 1 cup 2 sticks unsalted butter, softened
- 2¾ cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 3 tablespoons cornstarch
- ½ cup whole milk
- 4 tablespoons sour cream
- ⅓ cup strawberry sauce homemade or store-bought
- ¾ teaspoon salt
- 4 tablespoons freeze-dried strawberries crushed into fine crumbs
- 2 teaspoons baking powder
- 1 –2 teaspoons lemon zest freshly grated
- 1 teaspoon pure vanilla extract
- 2 –3 drops pink or red gel food coloring optional, for color
For the Strawberry Glaze:
- 2 tablespoons strawberry puree fresh or thawed frozen strawberries blended
- 1 teaspoon strawberry Jell-O powder
- 1½ cups powdered sugar sifted
- 2 tablespoons whole milk
Instructions
Prep the Oven and Pan:
- Start by preheating your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly, making sure you get into all the crevices to prevent sticking.
Mix Dry Ingredients:
- In a medium-sized bowl, sift together the flour, baking powder, salt, and cornstarch. Stir in the crushed freeze-dried strawberries and set this bowl aside.
Cream Butter and Sugar:
- In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until the mixture is pale, fluffy, and light—about 3 to 5 minutes on medium-high speed.
Add Eggs and Flavoring:
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and a few drops of pink or red food coloring if using. Add in the strawberry sauce and sour cream, mixing until just combined.
Combine Wet and Dry Ingredients:
- With the mixer on low speed, alternate adding the flour mixture and milk to the batter, beginning and ending with the flour mixture. Do this in three additions, being careful not to overmix.
Bake the Cake:
- Pour the batter evenly into the prepared Bundt pan and smooth out the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Make the Strawberry Glaze:
- While the cake cools, whisk together the strawberry puree, Jell-O powder, sifted powdered sugar, and milk in a small bowl until smooth. Adjust consistency with a little more milk if too thick, or sugar if too thin. Drizzle over the fully cooled cake. Let the glaze set for at least 15 minutes before serving.
Notes
You can make your own strawberry sauce by simmering fresh or frozen strawberries with a bit of sugar, then blending until smooth. The freeze-dried strawberries add an intense strawberry flavor that fresh berries alone can’t match.