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Ultimate Fresh Strawberry Bundt Cake

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Ultimate Fresh Strawberry Bundt Cake is a soft, buttery, moist vanilla cake filled with juicy fresh strawberries. A naturally fruity strawberry glaze adds even more berry flavor and an elegant finish.

Ingredients

  • Fresh strawberries, hulled, dried, and finely chopped
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Sour cream
  • Whole milk or buttermilk
  • Lemon zest, optional
  • Fresh strawberries, for the glaze
  • Powdered sugar
  • Fresh lemon juice
  • Vanilla extract, optional, for the glaze
  • Milk or heavy cream, if needed for the glaze

Instructions

  1. Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan, coating all the grooves and details.
  2. Wash, hull, and finely chop the strawberries. Pat away excess moisture and set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and fluffy.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and optional lemon zest.
  6. Add the sour cream and mix until combined.
  7. Gradually add the dry ingredients, alternating with the milk or buttermilk. Mix only until combined to avoid developing a dense texture.
  8. Lightly toss the chopped strawberries with a small spoonful of flour, then gently fold them into the batter.
  9. Spoon the batter evenly into the prepared Bundt pan and smooth the top.
  10. Bake for 50 to 65 minutes, or until a toothpick inserted into a thick section comes out clean or with only a few moist crumbs.
  11. Cool the cake in the pan for 15 to 20 minutes, then carefully invert it onto a wire rack and allow it to cool completely.
  12. For the glaze, puree or finely mash fresh strawberries. Combine the strawberry puree with powdered sugar and fresh lemon juice until thick but pourable.
  13. If the glaze is too thick, add a small amount of milk or heavy cream. If it is too thin, add additional powdered sugar.
  14. Drizzle the strawberry glaze generously over the completely cooled Bundt cake, allowing it to run naturally down the sides.
  15. Let the glaze set briefly before slicing and serving.

Notes

  • Use ripe, fragrant strawberries for the strongest natural strawberry flavor.
  • Pat washed strawberries thoroughly dry to avoid adding excess moisture to the cake batter.
  • Chopping the strawberries into small pieces and lightly coating them with flour helps prevent them from sinking.
  • For strawberry lemon Bundt cake, add fresh lemon zest to the batter and additional lemon juice to the glaze.
  • For a strawberry cream cheese variation, add a layer of cream cheese filling between portions of cake batter before baking.
  • White chocolate chips or finely chopped white chocolate can be folded into the batter for a strawberry white chocolate variation.
  • Crushed freeze-dried strawberries can be added to the glaze for stronger berry flavor without additional moisture.
  • For mini Bundt cakes, divide the batter among prepared mini Bundt pans and reduce the baking time accordingly.
  • Store the glazed cake covered in the refrigerator for 4 to 5 days. Let slices sit at room temperature for 20 to 30 minutes before serving for a softer texture.
  • For freezing, wrap the completely cooled cake or individual slices tightly without the glaze. Thaw before adding fresh strawberry glaze.

Nutrition

Find it online: https://thefamilycooking.com/ultimate-fresh-strawberry-bundt-cake/