Strawberry Bundt Cake is the perfect light and fruity dessert for any gathering! It is easy to make and a total crowd pleaser.
I just can’t get enough of the baking and the strawberries…and the baking with the strawberries. This Strawberry Layer Cake wasn’t enough. I just had to create another strawberry-laden cake with a different spin. Strawberries are so yummy this time of year and when a dessert is saturated with the juicy little fruit, it becomes a quick star at birthday parties or weekend gatherings.
Sammy turned eight this week and he sometimes has issues with frosting. Buttercream frosting can be a bit much for him, so he much prefers a fruity glaze. We did a standard buttercream cake for his party, but I knew he’d love having an alternate buttercream-less option. He loves strawberries, so this cake was perfect. The cake itself is moist and flavorful. The glaze is to-die-for, with the freeze-dried strawberries totally saturating it with fruity flavor.
Quick recipe note: Refrigerate the cake until you’re ready to serve and wait until just before serving to add the strawberry slices to the top.
The above photo was taken just before I let my boys devour the first piece of cake. The excitement you see is genuine and that slice was demolished in seconds.
Sometimes baking with fruit can get tricky since it can make the final product too moist, giving it a “wet” texture. This is not the case with this yummy cake. It turned out so perfectly that I may or may not have danced in my kitchen.
Enjoy this delicious Strawberry Bundt Cake, my friends! Have a wonderful rest of your week!
Strawberry Bundt Cake
- 2 cups fresh strawberries patted dry, hulled and chopped
- 1 tbsp. flour
- 1 cup salted butter softened (2 sticks)
- 2 cups granulated sugar
- 3 eggs
- 1 tsp. strawberry extract
- 8 oz. sour cream
- 1 lemon zested, 2 Tbsp.
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. fine sea salt
- 2 cups confectioners' sugar
- 0.8 oz. freeze-dried strawberries ground or pounded into a fine powder
- 5 tbsp. milk
- Extra fresh, sliced strawberries
MAKE THE CAKE
- Preheat the oven to 350°F and generously spray a 12-cup bundt can with cooking spray. In a medium bowl, combine the strawberries and 1 Tbsp flour. Stir until well coated and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, eggs and strawberry extract and beat on medium speed until creamy and free of lumps. Add the sour cream and lemon zest and mix until just combined.
- In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the strawberries.
- Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Use a butter knife to loosen cake from edges of pan and carefully invert the cake onto a serving plate. Allow to cool completely.
MAKE THE GLAZE
- Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners’ sugar, strawberry powder and milk. Beat on medium speed until free of lumps.
ASSEMBLE THE CAKE
- Drizzle the glaze over the cake and top with strawberries. Cut and serve!