If you are looking to delight your taste buds and brighten up any gathering, this Strawberry Bundt Cake Recipe is your go-to dessert. Imagine a tender, moist cake bursting with the fresh flavor of ripe strawberries, enveloped in a golden crust that’s just begging for a dusting of powdered sugar or a dollop of whipped cream. This cake perfectly balances the natural sweetness of strawberries with a buttery, rich crumb, making it an irresistible treat that feels like a warm hug in every slice.
Ingredients You’ll Need
Gathering the ingredients for this Strawberry Bundt Cake Recipe is refreshingly simple. Each component plays a crucial role, from the fluffy texture provided by the flour and eggs to the juicy bursts of fresh strawberries that give this cake its delightful vibrancy and flavor.
- 2 cups all-purpose flour: The foundation that gives the cake structure and tenderness.
- 1 tsp baking powder: Helps the cake rise beautifully, creating that perfect lightness.
- ½ tsp salt: Enhances all the flavors, balancing sweetness and richness.
- 1 cup granulated sugar: Sweetens the batter, caramelizing slightly for a subtle golden crust.
- 1 cup unsalted butter, softened: Adds richness and keeps the cake moist and tender.
- 4 large eggs: Bind the ingredients together, contributing to the cake’s airy texture.
- 2 cups fresh strawberries, chopped: The star of the show, giving bursts of fresh, fruity flavor and a pop of color.
- 2 tsp vanilla extract: Infuses sweetness and depth that harmonizes beautifully with the strawberries.
- ½ cup milk: Adds moisture and helps achieve the perfect batter consistency.
How to Make Strawberry Bundt Cake Recipe
Step 1: Preparing Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease your bundt pan thoroughly to ensure the cake releases easily after baking — this step is key for that perfect, beautiful shape.
Step 2: Mixing the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution and an even rise, setting the stage for a light and fluffy cake.
Step 3: Creaming Butter and Sugar
Using a large bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy. This process incorporates air, giving your bundt cake its delightful texture. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract for aromatic richness.
Step 4: Combining Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet ingredients, alternating with milk. Mix just until combined to avoid overworking the batter, which can lead to a dense cake. Gently fold in the chopped strawberries, being careful not to crush them so they stay juicy and vibrant throughout your cake.
Step 5: Baking to Perfection
Pour the batter evenly into your prepared bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes before gently transferring it to a wire rack. Cooling properly ensures the cake maintains its shape and perfect texture.
How to Serve Strawberry Bundt Cake Recipe
Garnishes
To elevate your Strawberry Bundt Cake Recipe presentation, consider dusting the cake with powdered sugar or drizzling a simple glaze made from powdered sugar and lemon juice for a bright contrast. Fresh strawberry slices or a few mint leaves on top create a fresh, decorative touch that’s as beautiful as it is delicious.
Side Dishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream pairs exceptionally well, adding creamy coolness alongside the sweet, fruity cake. For a brunch or tea-time twist, serve it with some fresh berries on the side or a light fruit salad to complement the cake’s fresh strawberry notes.
Creative Ways to Present
Try slicing the cake into wedges and serving it with a strawberry compote spooned over each slice for an indulgent effect. For a festive occasion, layer slices in a trifle dish with whipped cream and berries for a stunning strawberry bundt trifle. You can also pipe some fresh whipped cream around the base and add edible flowers for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Once your Strawberry Bundt Cake Recipe is baked and cooled completely, store it in an airtight container at room temperature for up to two days to keep it moist and fresh. For longer storage, refrigeration is a better choice but allow the cake to come to room temperature before serving for the best texture and flavor.
Freezing
If you want to keep your cake for more than a couple of days, this recipe freezes wonderfully. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
To enjoy the cake warm, reheat individual slices in the microwave for about 15-20 seconds, or briefly warm the whole cake in a low oven (around 300°F or 150°C) until heated through. This revives the buttery texture and aroma, making it taste freshly baked all over again.
FAQs
Can I use frozen strawberries in this Strawberry Bundt Cake Recipe?
While fresh strawberries provide the best texture and flavor, you can use frozen strawberries if fresh are unavailable. Just be sure to thaw and drain them well to avoid extra moisture in the batter, which can affect the cake’s texture.
Is this cake suitable for a crowd?
Absolutely! This Strawberry Bundt Cake Recipe yields about 10 servings, making it perfect for family gatherings, celebrations, or potlucks. It’s easy to slice and serve, so everyone can enjoy a piece.
Can I substitute dairy-free milk?
Yes, feel free to substitute regular milk with your favorite dairy-free alternatives like almond, oat, or coconut milk. Just use an unsweetened variety to keep the cake’s balance of flavors just right.
How ripe should the strawberries be?
Choose strawberries that are ripe but still firm. Overripe or mushy strawberries can make the batter too wet and affect the cake’s rise and texture.
Can I add a glaze or frosting?
Definitely! A light glaze made from powdered sugar and lemon juice or a simple cream cheese frosting complements the strawberry flavors beautifully without overpowering the cake’s natural sweetness.
Final Thoughts
This Strawberry Bundt Cake Recipe is truly a joy to make and even more delightful to eat. With its perfect balance of sweetness, fresh fruitiness, and tender crumb, it’s sure to become a favorite in your recipe collection. Whether you bake it for a special occasion or just to treat yourself, every bite feels like a celebration of summer’s finest flavors. So go ahead, gather your ingredients, and enjoy the wonderful experience of creating this delicious cake — your friends and family will thank you.
Print
Strawberry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful homemade Strawberry Bundt Cake featuring fresh strawberries folded into a tender, buttery batter. This cake is perfect for any occasion, offering a moist texture and sweet, fruity flavor that pairs beautifully with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup milk
Fruit
- 2 cups fresh strawberries, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents, ensuring a uniform batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step creates air pockets for a tender crumb. Then, add the eggs one at a time, beating well after each addition to fully incorporate, followed by the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture alternately with the milk into the creamed mixture. Mix gently until just combined to avoid overworking the batter, which can make the cake dense. Carefully fold in the chopped fresh strawberries to distribute them evenly without breaking them up too much.
- Bake the Cake: Pour the prepared batter into the greased bundt pan, smoothing the top. Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: After baking, allow the cake to cool in the pan for 10 minutes to set before inverting onto a wire rack to cool completely. This prevents the cake from breaking and helps it maintain its shape.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Fresh strawberries are preferred, but frozen strawberries (thawed and drained) can be substituted.
- Do not overmix the batter after adding flour to keep the cake light and tender.
- Use a toothpick test to check doneness; baking times may vary slightly depending on your oven.
- The cake can be dusted with powdered sugar or topped with a light glaze for extra sweetness.
