Looking for a delightful dessert that’s perfect for any occasion? This Strawberry Bundt Cake is a showstopper with its moist texture, burst of fresh strawberries, and sweet glaze. Whether it’s a special celebration or just a cozy afternoon treat, this cake is sure to impress!
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups fresh strawberries, chopped
1/4 cup all-purpose flour (for coating strawberries)
For the Strawberry Glaze:
1 cup powdered sugar
2 tablespoons strawberry puree (blend a few strawberries)
1-2 tablespoons milk
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure your cake releases easily.
Prepare Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy.
Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Mix in Sour Cream: Add the sour cream and mix until well combined.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Prepare Strawberries: Toss the chopped strawberries with 1/4 cup flour to coat. This helps prevent them from sinking in the batter. Gently fold the strawberries into the batter.
Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Serving Tips:
Cool Completely: Ensure the cake is completely cooled before slicing to prevent it from falling apart or the glaze from melting.
Slice with Care: Use a serrated knife for clean slices, especially when dealing with the glaze.
Add a Touch: Garnish with fresh strawberry slices or a sprinkle of powdered sugar for an extra touch of elegance.
Serve with Extras: Consider serving with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Storage Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. The cake will remain moist and flavorful.
Refrigeration: If you want to keep it for longer, store it in the refrigerator for up to a week. Make sure it’s in an airtight container to prevent it from drying out.
Freezing: To freeze, wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Glaze: If possible, store the glaze separately and drizzle it on the cake just before serving. This will help prevent the glaze from soaking into the cake and keep its texture intact.
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FAQs:
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but be sure to thaw them completely and pat them dry with paper towels before adding them to the batter. Toss them in flour as directed to help prevent them from sinking.
How do I ensure my bundt cake comes out of the pan easily?
To ensure your bundt cake releases easily, thoroughly grease and flour the bundt pan before adding the batter. You can also use a non-stick baking spray with flour for added security. If the cake still sticks, gently run a knife around the edges to loosen it.
Can I make this cake in advance?
Absolutely! This cake can be made up to a day in advance and stored at room temperature or in the refrigerator. If you plan to store it for more than a day, keep it in an airtight container. The flavor often improves after a day or two.
How do I make the cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend includes xanthan gum or guar gum to help with the texture. The cake may have a slightly different texture, but it will still be delicious!
Conclusion:
This Strawberry Bundt Cake is a delightful and moist treat that brings the freshness of strawberries to every bite. With a sweet strawberry glaze that adds the perfect finishing touch, it’s an ideal dessert for any occasion. Easy to make and even easier to enjoy, it’s sure to become a favorite in your recipe collection.
📖 Recipe:
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Strawberry Bundt Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Strawberry Bundt Cake is a moist and flavorful dessert bursting with fresh strawberries. Topped with a sweet strawberry glaze, it’s the perfect treat for any occasion, from casual gatherings to special celebrations. Easy to make and even easier to enjoy, this bundt cake is sure to become a favorite!
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups fresh strawberries, chopped
1/4 cup all-purpose flour (for coating strawberries)
For the Strawberry Glaze:
1 cup powdered sugar
2 tablespoons strawberry puree (blend a few strawberries)
1–2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the sour cream and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Toss the chopped strawberries with 1/4 cup flour to coat, then gently fold them into the batter.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, strawberry puree, and milk until smooth. Adjust the consistency with more milk if needed.
- Drizzle the glaze over the cooled cake.
Notes
Ensure the cake is completely cooled before adding the glaze to prevent it from melting.
For a richer glaze, you can add more strawberry puree or a bit of lemon juice for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
Keywords: Strawberry Bundt Cake, Bundt Cake Recipe, Strawberry Cake, Moist Strawberry Cake, Easy Strawberry Dessert, Strawberry Glaze Cake
