This strawberry bundt cake recipe is the perfect light and fruity dessert for any gathering! It is easy to make and a is total crowd pleaser.
Original post: June 2018 | Updated: May 2021
Why This Recipe Works
I just can’t get enough of the baking and the strawberries this time of year. Better yet is baking with strawberries. This Strawberry Layer Cake isn’t enough. I love this strawberry-laden cake with a different spin.
Strawberries are so delicious 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.
My youngest cutie Sammy sometimes has issues with frosting. Buttercream frosting can be a bit much for him, so he much prefers a fruity glaze. We made a standard buttercream cake for a party recently, and 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.
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.
Recipe Ingredients
Strawberries – Once you’ve chopped the strawberries, be sure to thoroughly pat them dry using paper towels until they are no longer wet. This will decrease the chance of the cake being too “wet.”
Butter – Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, almost always use salted butter in my baked goods because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, make sure you’re adding salt to the recipe.
Also, let your butter sit at room temperature before adding it to the recipe. This will prevent clumps from forming in the batter when mixed.
Eggs – Allowing your eggs to come to room temperature is important for a couple of reasons. One, they will mix better with your batter and allow the baked good to raise better during baking.
Strawberry extract – A good substitute for strawberry extract is 2 tbsp of strawberry jam.
Freeze-dried strawberries – This ingredient is an important part of achieving a really strawberry-infused frosting. Freeze-dried fruit is different from dried fruit and can be found at WalMart or Amazon.
How To Make This Strawberry Bundt Cake Recipe
Make The Cake
Preheat the oven to 350 degrees 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 powdered 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!
Recipe Notes
- Refrigerate the cake until you’re ready to serve and wait until just before serving to add the strawberry slices to the top.
- 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.
FAQ About Strawberries
Strawberries are packed with vitamins, antioxidants and fiber. They are also a low-calorie, fat-free food containing high levels of potassium. For all of these reasons, strawberries are a very health-conscious food choice.
Dogs can safely eat strawberries, but in moderation since they contain natural sugars.
Technically, strawberries are not actually berries. Berries are classified as fruit derived from single ovaries and strawberries do not fit the bill.
Low in carbs and high in fiber, strawberries fit perfectly into low carb and keto diets. One serving of strawberries offers a mere 12 grams of carbs and 3 grams of fiber.
Strawberries freeze very well. They can be frozen whole, sliced or crushed. To freeze whole or sliced strawberries, freeze in a single layer on a baking sheet for 20 minutes to avoid them sticking together in the freezer. Next transfer them to plastic freezer-safe bags and freeze for up to 6 months.
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Strawberry Bundt Cake Recipe
Ingredients
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
- 2 tbsp lemon zest
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp fine sea salt
GLAZE
- 2 cups powdered sugar
- 0.8 oz freeze-dried strawberries ground or pounded into a fine powder
- 5 tbsp milk
TOPPING
- 1 cup Strawberries sliced
Instructions
MAKE THE CAKE
- Preheat the oven to 350 degrees 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!
Notes
- Refrigerate the cake until you’re ready to serve and wait until just before serving to add the strawberry slices to the top.
- 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.
That FACE! I’m in love!
Me too! (thank you!)