Strawberry Bundt Cake
Yield: 14 servings
Prep Time: 25 minutes
Cook: 1 hour
Tessa's Recipe Rundown...
Taste: The cake itself has a light strawberry flavor but the glaze is where it really packs that strawberry punch!
Texture: The cake is light, fluffy, and soft yet sturdy enough to hold up that ultra thick glaze.
Ease: Much easier than a layer cake, or even cupcakes!
Pros: Easy and beautiful fresh crowd-pleasing dessert perfect for any potluck, BBQ, or get together.
Would I make this again? Definitely, I might add some lemon zest to the cake batter and glaze next time for a Strawberry Lemonade flavor.
For this recipe it was my desire to use up some freeze-dried strawberries I had found in the back of my pantry. It may seem like an odd ingredient, but I always see them at Trader Joe’s or Target next to the other dried fruits (like raisins).
Once I had an ingredient in mind, a specific mental picture instantly popped into my head. An ultra luscious and thick (naturally) bright pink strawberry glaze that would set with a beautiful sheen and crackle slightly when sliced. Don’t ask me where these ideas come from, this is just how my mind works and it’s why I’m so grateful that this is actually my job!
At first I actually thought I would just make up the glaze and pour it over an existing bundt cake recipe, like my Lemon Bundt Cake or even this Chocolate Bundt Cake. Hello, Strawberry Lemonade Cake! OR, Chocolate Covered Strawberry Cake!
I’ll probably still try that (the latter sounds so good right?!) but for now I wanted to honor the fact that the weather is warming up by staying focused on the strawberries. I had actually just scored a bunch of insanely sweet strawberries from the farmer’s market and knew I had to use them in a recipe.
So that’s how this Strawberry Bundt Cake was born!
I personally don’t enjoy the texture of pieces of fresh fruit baked into a cake, so I didn’t include any chopped strawberries in the cake batter. However, if you want to amplify the strawberry texture even more feel free to add 3/4 cup chopped strawberries to the batter in addition to the puree!
How to Prevent Bundt Cake from Sticking
There’s absolutely nothing worse than spending a bunch of time, energy, and ingredients on a cake only to have it stick to the pan. This is my favorite bundt pan* that cooks beautifully and doesn’t stick.
In the below video I detail my best tips for bundt cake that glides out of the pan perfectly. I also share some tricks for releasing a cake that’s already stuck:
More Bundt Cake Recipes:
Photos by Lauren J. Photography.
Strawberry Bundt Cake
This light, fluffy, and flavorful Strawberry Bundt Cake is made with a fresh strawberry puree and absolutely no artificial colors or flavors! It's the perfect easy yet crowd-pleasing spring or summer cake.
For the cake
- 1 pound (454 grams) fresh strawberries, hulled and chopped
- 2 sticks (226 grams) unsalted butter, at room temperature
- 2 cups (400 grams) granulated sugar
- 4 large eggs, at room temperature
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (227 grams) sour cream (or full fat Greek yogurt)
For the glaze
- 1 (1.2 ounce / 34 gram) bag freeze dried strawberries*
- 3 cups (375 grams) powdered sugar, sifted
- 1/2 cup milk
Make the strawberry puree:
In the bowl of a blender or food processor, puree the strawberries until you get about 1 cup. Pour the puree into a small saucepan set over medium-low heat. Cook, stirring occasionally, until the mixture has been reduced by half, about 30 minutes. Allow to cool completely before using in the batter. Mixture can be made, covered, and refrigerated overnight.
Make the cake:
Preheat the oven to 350°F.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition.
In a medium bowl combine the flour, baking powder, and salt. In a measuring cup, combine the sour cream with the cooled strawberry puree.
Add the flour mixture to the batter in three parts, alternating with the sour cream strawberry mixture, starting and ending with the flour. Mix on low speed until the batter is lump-free.
Generously grease a 10 to 12-cup Bundt pan with nonstick cooking spray. Use a pastry brush to grease every nook and granny. Pour the batter into the pan, smoothing the top. Hit the pan against the counter to release any air bubbles. Bake for about 50 to 60 minutes, or until a cake tester inserted into the middle comes out clean.
Make the glaze:
In the bowl of a blender or food processor, pulverize the freeze dried strawberries into a fine powder.
In a medium bowl, combine the strawberry powder, powdered sugar, and milk until a thick glaze forms. Pour all over the cooled bundt cake. Allow to set for about 20 minutes, or until the glaze is no longer wet to the touch, before serving.
*Find freeze-dried strawberries near the other dried fruits (like raisins) at most grocery stores. I see them every time I'm at Target or Trader Joe's.
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