Strawberry Bundt Cake
Discover how to make a moist and flavorful strawberry bundt cake with fresh berries and sweet glaze. Perfect for spring gatherings and special occasions
Ingredients
Cake:
- 2 cups 400g fresh strawberries
- 2 ½ cups 300g all-purpose flour
- 1 ¾ cups 350g granulated sugar
- 12 oz 340g unsalted butter, softened
- 5 large eggs
- ¾ cup 175ml buttermilk
- 1 tbsp 6g lemon zest
- 2 tsp 10ml vanilla extract
- Baking powder and salt
Glaze:
- 1 ½ cups 173g powdered sugar
- 2-3 tbsp strawberry puree
- 1 tsp lemon extract
Instructions
Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C).
- Grease a 10-inch bundt pan with cooking spray or softened butter.
- Dust the pan lightly with flour and tap out the excess.
Prepare Dry Ingredients
- Sift together all-purpose flour (300g), baking powder, and salt in a medium bowl.
- Set aside.
Cream Butter and Sugar
- In a large mixing bowl, beat unsalted butter (340g) and granulated sugar (350g) until light and fluffy. This should take about 4-5 minutes on medium speed.
Add Eggs and Flavorings
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the lemon zest (1 tbsp) and vanilla extract (2 tsp).
Alternate Dry Ingredients and Buttermilk
- Reduce mixer speed to low. Gradually add the sifted dry ingredients in three additions, alternating with the buttermilk (175ml) in two additions. Begin and end with the dry ingredients. Mix until just combined.
Fold in Strawberries
- Gently fold in chopped fresh strawberries (400g) using a spatula. Be careful not to overmix, as this may break the berries.
Pour Batter and Bake
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
- Let the cake cool in the pan for 20 minutes.
- Carefully invert the cake onto a wire rack and let it cool completely before glazing.
Optional Strawberry Glaze
Prepare the Glaze
- In a medium bowl, whisk together powdered sugar (173g), strawberry puree (30-45g), and lemon extract (5ml). Adjust consistency by adding more sugar for thickness or puree for thinning.
Drizzle Over Cake
- Once the cake is completely cool, drizzle the glaze evenly over the top. Let it set for a few minutes before serving.
Notes
- Fresh Strawberries: Use fresh for the best flavor; thaw and drain frozen ones well.
- Room Temp Ingredients: Butter, eggs, and buttermilk should be at room temperature for a smooth batter.
- Grease Pan Thoroughly: Coat every crevice with butter and flour to prevent sticking.
- Don’t Overmix: Mix dry ingredients just until combined for a tender cake.
- Cool Properly: Let the cake cool in the pan for 15-20 minutes before inverting.
- Glaze Consistency: Adjust with puree or powdered sugar as needed.
- Storage: Airtight at room temp (2 days), refrigerated (5 days), or frozen (3 months).
- Enhancements: Add almond extract or white chocolate chips for extra flavor.