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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.

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.
Course Dessert
Cuisine American
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yields: 14 servings
Recipe by Tessa Arias

Ingredients

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

Directions

Make the strawberry puree:

  1. 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:

  1. Preheat the oven to 350°F.
  2. 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.
  3. In a medium bowl combine the flour, baking powder, and salt. In a measuring cup, combine the sour cream with the cooled strawberry puree.
  4. 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.
  5. 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:

  1. In the bowl of a blender or food processor, pulverize the freeze dried strawberries into a fine powder.
  2. 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.

Recipe Notes

*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.