Description
Strawberry Bundt Cake is a moist, tender cake bursting with fresh strawberry flavor and a hint of vanilla. This beautiful, pink-hued cake is made with real strawberries, giving it a natural sweetness and vibrant color. A luscious glaze drizzled over the top enhances its appeal, making it perfect for any occasion. Whether you’re baking for a springtime gathering, a birthday celebration, or simply indulging in a homemade dessert, this Strawberry Bundt Cake is a showstopper.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, enhances the strawberry flavor)
- ½ cup sour cream or Greek yogurt
- 1 cup pureed fresh strawberries (about 8–10 large strawberries)
- ¼ cup milk (whole or 2%)
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2 tablespoons strawberry puree
- 1 teaspoon lemon juice (optional, enhances flavor)
Ingredient Highlights
- Fresh Strawberries: Provides natural sweetness and flavor while keeping the cake moist.
- Sour Cream or Greek Yogurt: Adds a rich texture and slight tang to balance the sweetness.
- Butter: Creates a tender crumb and rich flavor.
- Vanilla & Almond Extracts: Enhance the strawberry flavor for a more fragrant cake.
Instructions
Prepare the Cake Batter:
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- 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, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
- Incorporate the Sour Cream and Strawberry Puree: Mix in the sour cream and strawberry puree until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Bake the Cake:
- Pour the Batter into the Bundt Pan: Spread the batter evenly in the prepared bundt pan. Tap the pan gently on the counter to remove air bubbles.
- Bake: Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
Prepare the Glaze:
- Mix the Glaze Ingredients: In a small bowl, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth.
- Drizzle Over the Cake: Once the cake has fully cooled, drizzle the glaze over the top, allowing it to drip down the sides.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g