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Strawberry bundt cake recipes - Image 3

Ultimate Fresh Strawberry Bundt Cake

A supremely moist and tender bundt cake packed with fresh strawberry flavor, featuring a secret ingredient for a vibrant pink hue and a simple, glossy glaze.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup sour cream full-fat, room temperature
  • 12 oz fresh strawberries hulled and divided
  • 1 tbsp lemon juice fresh
  • 1 tbsp cornstarch for the puree
  • 2 cups powdered sugar sifted, for the glaze
  • 3-4 tbsp whole milk or cream for the glaze
  • 1/2 tsp vanilla extract for the glaze

Equipment

  • 10-12 cup Bundt pan (non-stick is best)
  • Stand mixer or hand mixer
  • Wire cooling rack
  • Small saucepan
  • Blender or food processor

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with baking spray or softened butter, making sure to get into every crevice. Dust lightly with flour, tapping out the excess. This is non-negotiable for a clean release.
  2. Prepare the strawberry puree. In a blender or food processor, puree 8 ounces of the strawberries with the lemon juice until completely smooth. Pour into a small saucepan, whisk in the cornstarch, and cook over medium heat for 3-4 minutes, stirring constantly, until thickened. Let cool completely. This step concentrates flavor and prevents a soggy cake.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. Scrape down the bowl. Add eggs one at a time, beating well after each. Beat in the vanilla.
  4. With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream in two additions, beginning and ending with the dry ingredients. Mix just until combined. Gently fold in the cooled strawberry puree until the batter is a uniform pink color. Do not overmix.
  5. Spoon the thick batter into the prepared pan, smoothing the top. Bake for 50-60 minutes, or until a long skewer inserted into the center comes out clean. The top will be golden and spring back when lightly touched. Let the cake cool in the pan on a wire rack for 25 minutes—no less! Then, invert onto the rack to cool completely.
  6. Make the glaze. Whisk the sifted powdered sugar with 3 tablespoons of milk and 1/2 teaspoon vanilla until smooth. It should be thick but pourable; add more milk a teaspoon at a time if needed. Dice the remaining 4 ounces of strawberries. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Garnish with the diced strawberries just before serving.

Notes

Chef's Tips:
• Room temperature ingredients are crucial for proper emulsification and a smooth, even batter.
• The most common mistake is inverting the cake too soon. Let it rest in the pan for the full 25 minutes to set its structure.
• Serve slices with a dollop of lightly sweetened whipped cream for an extra special touch.
Food Safety:
• Ensure cake is completely cooled before glazing and storing to prevent condensation and mold.
• Store covered at room temperature for up to 2 days, then refrigerate.