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
- Electric mixer or whisk
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Cooling rack (optional)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries hulled and chopped
- ¼ cup milk
- 3 oz box strawberry jello powder
- ½ cup vegetable oil
- 1 tablespoon lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons strawberry puree
- 1 teaspoon strawberry jello powder
- 1 tablespoon milk
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan to prevent sticking.
Step 2: Prepare the Dry Ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and strawberry Jello powder. Set this aside.
Step 3: Mix Wet Ingredients
- In a separate large bowl, cream the butter and granulated sugar together using an electric mixer or a whisk until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and vegetable oil until combined.
Step 4: Add the Dry Ingredients
- Alternate adding the dry ingredients (flour mixture) and the milk to the wet ingredients. Start with the dry ingredients, followed by milk, and repeat until everything is combined. Do not overmix.
Step 5: Fold in Fresh Strawberries
- Gently fold the chopped fresh strawberries into the batter using a spatula.
Step 6: Bake
- Pour the batter into the prepared Bundt cake pan. Spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Prepare the Glaze
- While the cake cools, whisk together the powdered sugar, strawberry puree, strawberry Jello powder, and milk in a small bowl until smooth. If needed, adjust the consistency by adding a little more milk or powdered sugar.
Step 9: Glaze the Cake
- Once the cake is completely cool, drizzle the glaze over the top of the Bundt cake, allowing it to drip down the sides.
Step 10: Serve
- Slice and serve your delicious Strawberry Bundt Cake! Enjoy it with a cup of tea or coffee for a delightful treat.
Notes
1. Frozen Strawberries: You can substitute fresh strawberries with frozen ones, but make sure to thaw and drain them before pureeing.
2. Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
3. Customization: Add chopped strawberries to the batter or sprinkle chocolate chips on top for a fun twist!