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–+ servings

Strawberry Bundt Cake Recipe

This strawberry bundt cake recipe is the perfect light and fruity dessert for any gathering! Easy to make and a total crowd pleaser.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 515kcal
Author: Megan Porta

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.

Nutrition

Calories: 515kcal | Carbohydrates: 79g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 435mg | Potassium: 166mg | Fiber: 2g | Sugar: 57g | Vitamin A: 665IU | Vitamin C: 46mg | Calcium: 90mg | Iron: 2mg
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