Description
Homemade Strawberry Bundt Cake is a beautifully moist dessert made with fresh strawberries and a hint of vanilla, finished with a glossy strawberry glaze. This stunning, berry-packed cake is perfect for spring gatherings, tea parties, or as a fruity alternative to traditional bundt cakes.
Ingredients
Units
Scale
- For the cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 cups fresh strawberries, finely chopped
- For the strawberry glaze:
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree (or milk + a drop of strawberry extract)
- Optional: 1-2 drops pink food coloring for vibrancy
Instructions
- Preheat oven:
- Preheat to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
- Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar:
- Beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
- Combine:
- Gradually add dry ingredients to the wet mixture. Fold in chopped strawberries gently.
- Bake:
- Pour batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the glaze:
- Whisk powdered sugar with strawberry puree until smooth. Drizzle over cooled cake.
Notes
- Toss strawberries in a tablespoon of flour before folding into the batter to prevent sinking.
- Cake can be made a day ahead and glazed before serving.
- Store in an airtight container at room temp for 2 days or refrigerate for up to 5.
Nutrition
- Calories: 340 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
